1. Step 1: Cook your rice according to package directions. Fluff with a fork once cooked and set aside.

2. Step 2: Pat salmon fillets dry with paper towels. In a shallow dish, whisk together soy sauce, honey, garlic powder, ginger, sesame oil, and black pepper. Add salmon and turn to coat. Marinate at room temperature for 10 minutes (or up to 30 minutes in the refrigerator).

3. Step 3: Preheat air fryer to 400°F (200°C) for 3-5 minutes.

4. Step 4: Lightly spray the air fryer basket with cooking spray. Place salmon in a single layer in the basket (cook in batches if needed). Air fry for 10-15 minutes, until internal temperature reaches 125-130°F for medium or 140-145°F for well done. Flip halfway if desired.

5. Step 5: While salmon cooks, prepare toppings: dice avocado, slice cucumber, and have edamame, carrots, and green onions ready. In a small bowl, whisk together mayonnaise, sriracha, and lime juice for the sauce.

6. Step 6: Assemble bowls: Divide rice among 4 bowls. Flake or slice salmon and place on rice. Arrange avocado, cucumber, edamame, and carrots around salmon. Drizzle with sriracha mayo. Garnish with green onions and sesame seeds. Serve immediately.