Cook the sushi rice in the rice cooker according to the package instructions.

While the rice is cooking, cut the salmon into bite-sized chunks.

In a mixing bowl, marinate the salmon chunks with spicy mayo.

Prepare the toppings: dice the mango, slice the cucumbers, and prepare the seaweed salad and edamame.

Assemble the poke bowl by placing the cooked rice at the bottom, then adding the marinated salmon and toppings.