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Cook rice in rice cooker. Make sure to wash it 3-4 times before until water is clear.
Remove skin from salmon and slice into cubes. Add to a baking dish or bowl. Combine soy sauce, sesame oil, honey, rice wine vinegar and chili flakes in a small bowl. Mix together. Season salmon with salt and pepper and add sauce overtop. Cover with sling wrap and place in fridge for 30 minutes.
Remove salmon from fridge. Spray airfryer with avocado oil spray and add salmon. Cook at 180ºC for 10-12 minutes until salmon is cooked and browned. Remove from airfryer.
Once rice is cooked, add to a bowl and plate. Top with salmon bites, sliced avocado + cucumbers. Finish with sesame seeds, scallions and spicy mayo. Combine cilantro and scallions with soy sauce and drizzle overtop of the salmon. Serve immediately and enjoy!