In a small saucepan, combine all the sauce ingredients except the cornstarch slurry. Bring to a boil over medium heat, stirring constantly. Add the slurry and continue stirring until the sauce thickens enough to coat a spoon — about 1 minute. Let cool and refrigerate if making ahead.

Place the salmon fillets in a shallow dish. Pour ¼ cup of the cooled teriyaki sauce over the salmon and let marinate for at least 20 minutes (or up to overnight for deeper flavor).

Prepare the rice according to the package instructions. Jasmine or sushi rice works beautifully, but brown rice or even coconut rice adds a delicious twist.

Preheat the air fryer to 400°F. Lightly spray the basket with oil and place the marinated salmon fillets inside. Cook for 5–7 minutes or until the salmon is flaky and reaches 125–135°F internally. (You can also bake or grill — see variations below.)

While the salmon cooks, slice the cucumbers, dice the mangos and avocados, and chop the green onions and cilantro. Cook the edamame if using frozen.

Divide the cooked rice among 5 bowls. Top each with a piece of teriyaki salmon and your choice of toppings: cucumber, mango, edamame, avocado, green onion, and cilantro.

Drizzle more teriyaki sauce and sriracha mayo over the top. Serve immediately and enjoy the perfect blend of freshness and flavor!