Measure the volume of rice and heat one and a half times its volume of water (e.g. one cup of rice equals one and a half cups of water). Pour the rice into a colander and wash it until the water is clear, then transfer it to a thick-bottomed pot. Pour boiling water over the rice with half a teaspoon of fine salt, cover the pot and cook over medium heat for 6 minutes. Turn off the heat and let the rice rest for another 6 minutes with the pan covered. Lift the lid, separate the rice with a fork and season with rice vinegar if desired.
Cook the schnitzels as indicated on the package.
Peel the avocado, remove the stone and cut it into thick slices. Peel the mango, remove the stone and cut it into cubes. Cook the edamame as indicated on the package. Finely slice the red cabbage. Cut the schnitzels into slices without separating them.
Divide the rice between two bowls, place a schnitzel, half the avocado, half the mango, half the red cabbage and half the edamame in each bowl, keeping them all separate. Sprinkle with sesame seeds and serve the poké accompanied by soy sauce.
