In a medium bowl, whisk together the low-sodium soy sauce, honey, sesame oil, garlic powder, salt, and black pepper. Add the salmon cubes to the marinade, tossing gently to coat. Let the salmon marinate for about 15 minutes.
Heat the olive oil in a large non-stick skillet or grill pan over medium-high heat. Add the marinated salmon cubes, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat.
While the salmon is cooking, prepare your base by cooking the brown rice according to package instructions. Fluff and set aside.
In serving bowls, start with a generous scoop of brown rice. Top with cooked salmon, sliced avocado, shelled edamame, shredded carrots, cucumber slices, and pickled red onions.
Sprinkle sesame seeds over the bowls and add chopped scallions for garnish. Serve immediately.
