Heat a cast iron skillet over high heat. Pat salmon dry and season on both sides.

Add oil to pan then add salmon in a single even layer. Cook until seared on each side, about 3 minutes per side. Remove from pan, chill and slice into strips.

Mix soy sauce, sesame oil, rice vinegar and honey.  Mound four bowls with rice. Sprinkle each with a little of the soy sauce mixture.

Divide salmon, tofu, carrots, edamame and red cabbage into four equal portions. Arrange on top of seasoned rice in each of the four bowls.

Sprinkle each bowl with a generous amount of Olde Thompson Furikake rice seasoning, and drizzle with remaining soy mixture.