Rinse your rice under cold water until the water runs clear. Cook the rice according to the package instructions until it is exceptionally tender and delightfully fluffy. Cover and set aside to keep warm.

Using a sharp knife, carefully slice the salmon fillets into even, bite-sized cubes. Removing the skin is optional but recommended for a uniform texture.

In a medium-sized mixing bowl, gently toss the salmon cubes with the soy sauce, toasted sesame oil, garlic powder, and ginger until every piece is evenly coated.

Heat a non-stick skillet over medium-high heat with a touch of oil, or preheat your air fryer. Cook the salmon cubes for 4-6 minutes, turning occasionally, until they are deeply golden, beautifully caramelized, and cooked to your desired level of doneness.

While the salmon is cooking, whisk together the mayonnaise and sriracha in a small bowl until smooth and fully combined. Taste and adjust the heat level if necessary.

Divide the warm rice among your serving bowls. Arrange the crispy salmon cubes, sliced avocado, and cucumber neatly on top.

Generously drizzle the spicy mayo over the top, then finish with a vibrant sprinkle of toasted sesame seeds and fresh green onions. Enjoy immediately!