Pat salmon fillets dry with paper towels. In a shallow dish or Ziploc bag, combine 2 tablespoons of the teriyaki sauce, sesame oil, garlic powder, ground ginger, and soy sauce. Add the salmon fillets, turning to coat evenly. Marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the salmon marinates, cook the white rice according to package directions. For the broccoli, toss the florets with olive oil, salt, and black pepper in a medium bowl until well coated.

Preheat your air fryer to 375°F (190°C) for 3-5 minutes. Place the seasoned broccoli florets in a single layer in the air fryer basket. Cook for 8-10 minutes, shaking the basket halfway through, until the broccoli is tender-crisp and slightly charred.

Remove the broccoli from the air fryer and set aside. Carefully place the marinated salmon fillets in the air fryer basket, skin-side down if applicable. Discard any remaining marinade. Air fry for 10-14 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F/63°C). Cooking time may vary based on salmon thickness and air fryer model.

Divide the cooked rice between two serving bowls. Top each with a salmon fillet and a generous portion of roasted broccoli. Drizzle the remaining 2 tablespoons of teriyaki sauce over the salmon and broccoli. Garnish with sesame seeds and sliced green onions. Serve immediately, with optional Sriracha or chili flakes for an extra kick.