In a small bowl, combine mayonnaise, pickle relish and soy sauce. Refrigerate until ready to serve.

Fill a medium saucepan with 3 cups of water. Bring to a boil and add rice. Return to a boil, reduce to a simmer, cover and let cook until water is absorbed and rice is tender, 15 to 18 minutes. Stir in edamame, green onions, rice wine vinegar and 2 tablespoons olive oil.

While rice is cooking, heat 1 tablespoon olive oil in a large sauté pan over medium high heat. Season pinwheels lightly with salt and pepper and cook until flesh is nice and firm, about 8 minutes per side. Serve immediately with rice salad, soy tartar sauce and lemon wedges for garnish.