Drizzle 1 teaspoon of olive oil and soy sauce over salmon. Bake salmon filet for 10 minutes in a 375 oven. Cool slightly then remove skin by sliding a knife under the filet. Transfer to small bowl, flake, and set aside. While Salmon bakes, cook the edamame and rice. Microwave rice according to package directions, then set aside. Add edamame to a small microwave safe bowl with 1/4 cup of water. Microwave for 1-2 minutes, drain and set aside.
Divide rice between two bowls. Arrange cucumber, mango, edamame, and sliced avocado atop the rice, in sections. Mix the dressing in a small bowl or jar. Drizzle the dressing over rice and veggies.
Mix the sriracha mayo ingredients in a small bowl. Top veggie bowl with flaked salmon and parsley. Drizzle the mayo mixture over the bowl. Garnish with crispy onions and peppers if desired.