Prep the rice and veggies: Cook rice if you haven’t already. Slice cucumber, shred or thinly slice cabbage, ribbon or grate carrots, dice avocado, and slice green onions. Set aside.

Make the teriyaki sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, mirin (if using), minced garlic, and ginger. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thick. Remove from heat.

Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. Line the basket with a perforated parchment sheet or lightly oil the grate to prevent sticking.

Season the salmon: Pat fillets dry. Lightly oil and season with salt and pepper. Brush a thin layer of teriyaki sauce on top. Reserve the rest for glazing and drizzling.

Air fry: Place salmon skin-side down in a single layer. Cook 7–10 minutes depending on thickness, until the flesh flakes easily and the internal temperature reaches about 125–130°F for medium (or your preferred doneness). Brush with more teriyaki in the last 1–2 minutes for a sticky finish.

Warm the rice: If needed, reheat rice until hot and fluffy. A splash of water and a quick microwave helps revive leftover rice.

Assemble the bowls: Add rice to each bowl. Top with cabbage, cucumber, carrots, and avocado. Place a salmon fillet on top and spoon over extra teriyaki sauce.

Finish with toppings: Sprinkle sesame seeds and green onions. Add red pepper flakes, sriracha, or chili crisp if you like heat. Serve with lime wedges for brightness.