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Wash the rice in cold water once or twice, then put it into a pot with coconut cream, 120g water, and a pinch of salt. Cook the rice on low heat for 15 minutes.
Cut the cabbage into very fine pieces. Add them to a bowl and add a pinch of salt. Let it sit for 5 minutes, then remove and pat it dry with a couple of paper towels. Put the cabbage back into the bowl, add mayo, sriracha, and honey, and mix.
Cut salmon into big chunks, then add them to a bowl and add oil, and seasonings and mix. Then air fry at 200°C or 400°F for 8 minutes.
To plate, add rice as the bottom layer and then add coleslaw and the air-fried salmon.