1
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well just before using.
2
For the pickles, place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels. Whisk together the sugar and rice wine vinegar in a bowl until the sugar dissolves. Add the cucumbers.
3
Rinse the rice in cold water and drain three times. Place the rice and water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 20 minutes.
4
In a small bowl, combine the rice wine vinegar, sugar and salt until the sugar and salt are dissolved. Season the cooked rice with the vinegar mixture.
5
To make the mango-coconut dressing, purée all ingredients in a blender.
6
To assemble the salad, in a large bowl, toss together the sushi rice, vinaigrette, cilantro, carrots, scallions, edamame, and sesame seeds. Season with salt and pepper.
7
To serve, divide the rice salad between bowls. Top with diced salmon, pickled cucumbers, mango dressing, radishes and pickled ginger.