Make the rice: Cook jasmine or brown rice according to package directions. Fluff with a fork and keep warm. Quinoa works too if you prefer a lighter option.
Prep the teriyaki (if homemade): In a small saucepan, combine 1/3 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated garlic, and 1 teaspoon grated ginger. Bring to a gentle simmer. Whisk 1 teaspoon cornstarch with 1 tablespoon water, then stir into the pan. Simmer 1–2 minutes until glossy and slightly thick. Stir in a few drops of sesame oil if you like. Remove from heat.
Prep the salmon: Pat salmon fillets dry with paper towels. Season lightly with salt and pepper. Brush a thin layer of teriyaki sauce on the tops and sides—just enough to coat without pooling.
Preheat the air fryer: Set to 390°F (200°C) for 3 minutes. Lightly oil the basket or use parchment designed for air fryers to prevent sticking.
Air fry the salmon: Place fillets in the basket, skin-side down, leaving space between each piece. Air fry for 7–10 minutes, depending on thickness. Brush with a little more teriyaki halfway through for extra glaze. The salmon is done when it flakes easily and reaches 125–130°F for medium, or 145°F if you prefer fully cooked.
Prep the veggies: While the salmon cooks, slice cucumbers, shred carrots, warm edamame, and chop green onions. If using broccoli or snap peas, steam or microwave until crisp-tender.
Build the bowls: Add a scoop of warm rice to each bowl. Top with salmon. Spoon extra teriyaki over the fish and rice. Add veggies and avocado around the sides.
Finish and serve: Sprinkle with sesame seeds and green onions. Add a squeeze of lime if you want brightness. Serve right away.
