Prep the salmon: Pat the salmon dry with paper towels. Cut into even 1-inch cubes for quick, even cooking.

Mix the marinade: In a bowl, whisk olive oil, soy sauce or tamari, honey, garlic, smoked paprika, black pepper, and salt. Add a little lemon zest for brightness.

Toss and rest: Add the salmon cubes and gently toss to coat. Let them sit for 5 to 10 minutes while you prep the bowl components.

Preheat the air fryer: Set to 400°F (200°C). Lightly spray the basket with oil to prevent sticking.

Arrange the bites: Place salmon cubes in a single layer with a bit of space between pieces. Work in batches if needed to avoid crowding.

Air fry: Cook for 6 to 8 minutes, shaking the basket halfway. The salmon should be lightly crisp on the edges and just opaque inside. Aim for an internal temp of 125–130°F for medium.

Rest briefly: Let the salmon sit 2 minutes so the juices settle.

Build the bowl: Start with warm rice or grains. Add cucumber, carrots, avocado, and edamame or broccoli. Top with salmon bites.

Make the sauce (optional): Stir Greek yogurt, mayo, sriracha, lemon juice, and a pinch of salt. Drizzle over the bowl.

Finish and serve: Add fresh herbs, a squeeze of lemon, and toppings like sesame seeds or chili flakes. Taste and adjust seasoning.