Cook sticky rice according to package directions
Microwave frozen edamame until heated through
Grill salmon and shred or flake into pieces
Mix grilled salmon with light mayo and sriracha
Slice cucumber, mango, and avocado
Assemble bowl by placing sticky rice as the base
Arrange salmon mixture, edamame, cucumber, mango, shredded carrots, and avocado around the rice
Drizzle with teriyaki sauce
Top with seaweed snacks and serve