Combine the Marukan Ponzu Premium Soy Dressing with Sudachi Citrus with the chili garlic sauce, honey, and sesame oil. Reserve 4 tablespoons for serving and place the rest in a mixing bowl. Add the salmon, gently toss to coat, and refrigerate until ready to serve.
Combine the warm rice with the seasoned rice vinegar. Divide the rice among 4 bowls. Drain the salmon and discard the marinade. Top each bowl evenly with salmon, edamame, cucumber slices, shredded carrot, radish slices, avocado slices, green onion, sesame seeds, and cilantro. Serve immediately with reserved sauce.