Start your rice first so it is ready when the salmon finishes. Cook 2 cups of white rice according to package directions, which usually takes about 18 minutes on the stovetop or 20 minutes in a rice cooker.

While the rice cooks, remove the skin from the salmon if it is still on, then cut the fillet into roughly 1 1/2-inch chunks. Try to keep the pieces close to the same size so they cook evenly. Pat them dry with paper towels.

In a medium bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, minced garlic, and rice vinegar until the honey is fully dissolved into the mixture. This is your glaze.

Add the salmon chunks to the bowl and gently toss to coat every piece. Let them sit in the glaze for 5 minutes while the air fryer preheats. Do not marinate longer than 10 minutes or the salt in the soy sauce will begin to draw out moisture and soften the texture.

Preheat the air fryer to 390 degrees F for 3 minutes. Lightly spray the basket with nonstick cooking spray. Arrange the salmon pieces in a single layer with visible space between each one. If your basket is small, cook in two batches. Crowding the basket causes the glaze to steam off rather than set, and you will lose that sticky surface.

Cook at 390 degrees F for 7 to 8 minutes. The glaze should look set and slightly darkened on the edges. The salmon should flake easily when pressed gently with a fork. Because the pieces are small, you do not need a thermometer, but if you want to check, look for 130 to 145 degrees F in the center depending on how you like your salmon cooked.

Divide the cooked rice among four bowls. Top each bowl with a portion of the teriyaki salmon, then arrange the cucumber slices, shredded carrots, and avocado slices alongside the fish. Finish with sesame seeds and sliced green onions if using, and serve right away.