Cook the rice. Rinse the rice under cold water until it runs mostly clear. Add to a saucepan with the water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit (covered) for 10 minutes.

Season the rice. Stir together the rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice. Let it cool slightly while you prep the rest.

Prep the salmon. Cut the salmon into 1-inch cubes and transfer to a bowl. Toss with soy sauce, sesame oil, garlic powder, and black pepper until evenly coated.

Air fry. Arrange the salmon in a single layer in the air fryer basket. Cook at 400°F for 6–8 minutes, shaking halfway through, until lightly crisp on the edges and just cooked through.

Make the spicy mayo. In a small bowl, whisk together the mayonnaise, sriracha, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sugar until smooth. Taste and adjust the heat level as needed.

Toss the veggies. In a small bowl, toss the cucumbers and green onions with 1–2 teaspoons soy sauce until lightly coated.

Assemble the bowls. Divide the rice between bowls. Top with warm salmon, soy-tossed cucumber mixture, and avocado.

Finish and serve. Drizzle generously with spicy mayo and sprinkle with furikake. Serve immediately with soy sauce and enjoy!