Add rice to a pot with water. Bring the water to a boil and then simmer, covered, for about 30-45 minutes, until cooked through. I like to leave the rice in the pot with the heat turned off for a few minutes once it’s done so it gets nice and fluffy.

While the rice is cooking, brush salmon with olive oil and sprinkle with garlic powder, onion powder, salt and pepper.

Place salmon in the air fryer and cook on 400 F for 10-12 minutes, until cooked through or an internal temperature of 160 F is reached.

Thinly slice the cucumbers. Dice the avocado. Set aside.

In a small bowl, mix mayonnaise and sriracha to create spicy mayo. For a spicier mayo, add more sriracha.

When everything has finished cooking, assemble the bowls. Using a fork, flake the salmon into smaller pieces. Top cooked rice with flaked salmon, sliced cucumber, diced avocado and seaweed sheets. Drizzle with spicy mayo. Optional: sprinkle sesame seeds on top.