Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, mix the olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the salmon fillets evenly with the olive oil and spice mixture on all sides.
Place the salmon fillets in the air fryer basket in a single layer.
Cook the salmon in the air fryer at 400°F (200°C) for 10-12 minutes, or until the salmon flakes easily with a fork.
While the salmon cooks, prepare the spicy mayo by combining mayonnaise, Sriracha sauce, and lime juice in a small bowl. Mix until smooth.
Once the rice is ready, fluff it with a fork and divide it evenly between two bowls.
Top each bowl of rice with shredded carrots, diced cucumber, cooked edamame, and green onions.
Place one cooked salmon fillet on top of each bowl.
Drizzle the spicy mayo over the salmon and vegetables.
Sprinkle sesame seeds over the bowls for garnish.
Serve immediately and enjoy.