Preheat your air fryer to 400°F/200°C, if preheating is required for your model.

In a medium bowl, add your cubed salmon along with brown sugar, garlic powder, ground ginger, salt, pepper, and smoked paprika.

Gently toss everything together until the salmon is nicely coated.

Whisk together all the ingredients for your bang bang sauce in a separate bowl.

Give it a quick taste and adjust anything to your liking. Once you're happy with the flavor, divide the sauce into two bowls. Cover one and pop it in the fridge—you’ll need it for drizzling later.

Pour the other portion of sauce over the seasoned salmon and toss to coat. Make sure each piece gets some of that creamy, spicy-sweet goodness.

Spray the air fryer basket with a little oil, then arrange the salmon in a single layer. Don’t crowd the basket—work in batches if you need to.

Air fry for about 5 to 6 minutes, flip the salmon, and cook for another 5 to 6 minutes until cooked through and slightly caramelized. Transfer the cooked salmon to a plate and repeat with the rest.

Once all the salmon is done, drizzle with the reserved bang bang sauce and garnish with sesame seeds and sliced green onions if you like.

To build your bowls, start with a scoop of white rice, then pile on the salmon. Add any toppings you’re into—cucumber, shredded carrots, red cabbage, edamame, avocado, broccoli, pickled onions… whatever sounds good. Drizzle with extra sauce and finish with some microgreens or a sprinkle of sesame seeds.