In a mixing bowl, whisk together the soy sauce, honey, sesame oil, garlic powder, salt, and black pepper until combined.
Add the cubed salmon to the marinade and toss to coat evenly. Let sit for 10 minutes to marinate.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Add the marinated salmon cubes in a single layer and cook about 3 minutes per side until cooked through and lightly golden; work in batches if needed to avoid crowding.
Divide the cooked brown rice among four bowls.
Top each bowl with the cooked salmon, sliced avocado, edamame, shredded carrots, cucumber slices, and pickled red onions.
Sprinkle sesame seeds and chopped scallions over each bowl and serve immediately.
