Add the cold cooked rice to an air fryer safe dish. Add 1 tbsp sesame oil, chili crunch, and soy sauce. Mix until the rice is evenly coated and air fry at 385F for 10-15 minutes, mixing occasionally.
Cut the salmon into 2-inch cubes and add to a large bowl. Season the salmon with salt, pepper, garlic powder, onion powder, and 1 tsp paprika.
Air fry the seasoned salmon at 400F for 6-8 minutes.
In a separate small bowl, whisk together the light mayo, sriracha, 2 tsp sesame oil, rice vinegar, honey, and 1/2 tsp paprika to make the dressing.
To a large bowl, add the sliced cucumbers, cubed avocados, edamame, crispy rice, salmon bites, and the prepared dressing. Toss until everything is evenly distributed.
Top the salad with sesame seeds and green onions, and serve.
Cook it hands-free.
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