In a small bowl, whisk together the teriyaki sauce and sesame oil. Place salmon fillets in a shallow dish or zip-top bag and pour half of the teriyaki mixture over them, ensuring the salmon is well coated. Let marinate for at least 5 minutes while you prepare other ingredients (or up to 20 minutes if time allows).

If not already cooked, start your rice now according to package directions or using a rice cooker so it's ready when the salmon and broccoli are done.

In another small bowl, toss the broccoli florets with soy sauce and garlic powder until lightly coated.

Preheat your air fryer to 400°F (200°C) for 3-5 minutes.

Carefully place the marinated salmon fillets, skin-side down (if applicable), in the air fryer basket in a single layer. Discard any excess marinade from the dish. Air fry for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on salmon thickness and air fryer model.

While the salmon is cooking, or immediately after removing the salmon, place the seasoned broccoli florets in the air fryer basket. Air fry at 380°F (190°C) for 8-10 minutes, shaking the basket halfway through, until crisp-tender and slightly charred.

Divide the hot cooked rice between two serving bowls. Top each with a cooked salmon fillet and an equal portion of air-fried broccoli. Drizzle the remaining teriyaki sauce from the bowl over the salmon and vegetables. Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!