Combine the soy sauce, rice vinegar and sesame oil in a medium-sized bowl. Using a large sharp knife, cut the salmon into cubes. Add the salmon to the marinade and gently toss until evenly coated.
Set aside to marinate for 5 minutes.
Remove the skin and cut the mango and avocado into cubes. Divide the cooked rice evenly between two serving bowls, then neatly arrange the avocado, mango and edamame over the rice.
Add the marinated salmon to the bowls, sprinkle over the sesame seeds and finish with spoonfuls of salmon caviar.
Serve immediately and enjoy while fresh.