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Slice the salmon into 1-inch cubes, ensuring the pieces are all about the same size so they will cook evenly.
In a large shallow bowl or pie plate, combine the coconut aminos, vinegar, honey, garlic, sesame oil, ginger, Sriracha, salt, and pepper; whisk to combine.
Add the salmon pieces to the marinade, turning each piece a few times to coat well. Set aside to marinate for at least 15 minutes or as long as 4 hours.
Preheat the air fryer to 400ºF, which will take about 5 minutes.
When hot, mist the basket of the air fryer generously with cooking spray. Place the salmon chunks in the basket, skin side down, making sure they are not touching.
Air fry until the salmon flakes easily, 5 to 7 minutes.
To assemble the bowls, divide the cooked rice among serving bowls and top each with some of the pickled cucumbers and the air fried salmon. If desired, garnish with avocado, edamame, sesame seeds, red pepper flakes, sliced green onions, and a drizzle of the creamy Sriracha sauce.