Preheat your oven to 400°F or an air fryer to 390°F.

Cut the salmon into 1-inch cubes. In a bowl, toss the salmon with olive oil, salt, and black pepper until evenly coated.

For the oven, spread the salmon on a parchment-lined baking sheet and bake for 12 to 15 minutes, until golden and cooked through. For the air fryer, cook for 8 to 10 minutes, shaking the basket halfway through.

Meanwhile, make the sauce: in a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.

Divide the warm rice among four bowls. Top each with the crispy salmon, shredded carrots, cucumber, avocado slices, green onions, and cilantro.

Drizzle the bang bang sauce over each bowl. Garnish with extra lime wedges or sesame seeds if desired, and serve immediately.