Rinse the rice and cook it in a rice cooker or pot. Set aside.
In a small bowl, prepare the sauce by mixing the soy sauce, sesame oil, rice vinegar, grated garlic, and grated fresh ginger.
Thinly slice or grate the cucumber and carrot into a bowl. Add one tablespoon of the prepared sauce and toss to coat.
Add the cornstarch to the remaining sauce and mix until smooth. Cut the salmon into bite-sized cubes and toss them in the thickened sauce to marinate.
Cook the marinated salmon cubes in the Airfryer at 200Β°C for 8 to 10 minutes until golden.
Assemble your plates: serve the cooked rice topped with the salmon cubes and the cucumber-carrot salad. Garnish with sesame seeds, fresh cilantro, and mint.
Cook it hands-free.
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