Cook rice according to package directions.
Place cucumber in medium heatproof bowl. In small saucepan, combine 1 cup water, vinegar, sugar and salt; bring to boil, then pour over cucumber. Let cool.
Divide cooked rice among bowls. Top evenly with beets, edamame, carrots, avocados and pickled cucumber.
In small bowl, stir together mayonnaise and sriracha. Drizzle over poke bowls. Garnish with sesame seeds.
Add fried, cubed tofu for extra protein.