Cook the Rice: First, get your rice cooking according to the package instructions. This usually takes about 15 minutes, which gives you the perfect window to prepare everything else.

Prepare the Salmon: Pat your salmon cubes thoroughly dry with a paper towel. In a medium bowl, mix together the cornflour, smoked paprika, garlic powder, salt, and pepper. Add the salmon cubes to the bowl and toss gently to coat each piece evenly. Drizzle with the oil and toss again.

Make the Sauce: While the salmon marinates for a moment, whisk together the mayonnaise, sweet chilli sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. The history of sauces like Sriracha is fascinating, adding such a key component to modern fusion dishes like this one. Taste the sauce and adjust the sriracha or honey to your liking.

Air Fry the Salmon: Preheat your air fryer to 200°C (180°C fan). Arrange the salmon bites in a single layer in the air fryer basket. It's important not to overcrowd it; cook in two batches if necessary. Air fry for 7-9 minutes, shaking the basket halfway through, until the salmon is cooked through and the edges are golden and lightly crisped. For food safety, ensure fish is cooked to the correct temperature as advised by the Food Standards Agency.

Coat the Salmon: Transfer the hot salmon bites to a large bowl. Pour about two-thirds of the Bang Bang sauce over them. I find that using a spatula to gently fold the sauce over the salmon helps to coat every piece without breaking them apart.

Assemble Your Bowls: Divide the cooked rice among four bowls. Top with the saucy bang bang salmon bites. Arrange the sliced avocado, edamame beans, and cucumber alongside the salmon.

Garnish and Serve: Drizzle a little of the remaining sauce over each bowl. Garnish with sliced spring onions, a sprinkle of toasted sesame seeds, and fresh coriander if you're using it. Serve immediately and enjoy!