Rinse jasmine rice thoroughly under cold water. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

While rice is cooking, pat salmon cubes very dry with paper towels. In a medium bowl, toss salmon cubes with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.

Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Arrange salmon in a single layer in the air fryer basket, ensuring not to overcrowd (cook in batches if necessary). Air fry for 8-12 minutes, shaking the basket halfway through, until salmon is cooked through and crispy on the edges.

In a small bowl, whisk together mayonnaise, sriracha, fresh lime juice, and optional honey/maple syrup until smooth. Taste and adjust sriracha to your preferred spice level.

Divide the cooked jasmine rice between two serving bowls. Arrange the crispy air-fried salmon over the rice. Add diced cucumber, cooked edamame, and diced avocado to each bowl.

Drizzle generously with the prepared sriracha mayo. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your crispy salmon bowls!