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Preheat oven to 200°C. Toss the cooked basmati rice with the sesame oil, light and dark soy sauces, and chili oil. Spread evenly on a baking sheet and bake for 30–40 minutes, tossing every 10 minutes until deeply golden and crunchy.
Coat the salmon fillets with light soy sauce, garlic powder, smoked paprika, and a pinch of salt. Pop into the air fryer at 200°C for about 12 minutes, flipping halfway through until cooked and flaky. Flake into bite-sized pieces.
In a small bowl, whisk the low-fat mayo, Greek yogurt, and sweet chili sauce until smooth. In a large bowl, combine the crispy rice, flaked salmon, cucumber, edamame, spring onion, coriander, and avocado.
Pour the creamy sweet chili dressing over the salad, toss thoroughly to coat, and finish with a heavy sprinkle of Everything Bagel seasoning!