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Make Teriyaki Sauce: Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.
Marinate Salmon: Pour teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.
Cook rice according to package instructions.
Cook Salmon: Preheat skillet to 400ºF. Spray with non-stick spray and place salmon filets inside, cook until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).
Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.
Garnish: Drizzle teriyaki and sweet chili / Greek yoghurt over the top and garnish with chopped green onion and cilantro.