Prepare the bowl components and sauce. Cook rice according to package directions. Prepare the carrots, cucumber, edamame, avocado, and green onions. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.

Pat the salmon cubes thoroughly dry with paper towels. In a medium bowl, combine the cornstarch, paprika, garlic powder, salt, and pepper. Add the salmon cubes and toss gently until each piece is evenly coated.

To cook on the stovetop, heat oil in a large non-stick skillet over medium-high heat. Add the salmon in a single layer and cook for 2-3 minutes per side, until golden brown and crispy. To cook in the air fryer, preheat to 400°F (200°C). Arrange salmon in a single layer, spray with oil, and cook for 6-8 minutes, shaking halfway through, until golden and cooked through.

Transfer the hot, crispy salmon to a large bowl. Pour about half of the bang bang sauce over the salmon and toss gently to coat. Assemble the bowls by starting with a base of warm rice, topping with the saucy salmon bites, and arranging the carrots, cucumber, edamame, and avocado around the sides. Garnish with sliced green onions and sesame seeds, and serve immediately with lime wedges and extra sauce on the side.