In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions.

In a medium bowl, toss broccoli with a large drizzle of oil, garlic powder, salt, and pepper.

Pat salmon* dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish; discard skin. Cut salmon into ½-inch chunks.

In a second medium bowl, toss salmon with half the sweet soy glaze (you’ll use the rest later) until evenly coated.

Coat an air fryer basket with nonstick cooking spray; arrange salmon and broccoli in basket in separate sections. (TIP: Work in batches if necessary!) Air-fry at 390 degrees until salmon starts to turn opaque, 4-6 minutes. Remove basket; carefully brush salmon with remaining sweet soy glaze.

Return basket to air fryer; cook until glaze is tacky and salmon is cooked through, 1-2 minutes more.

Transfer salmon to a small bowl; continue to air-fry broccoli until tender, 2-3 minutes.

In a second small bowl, combine mayonnaise, Sriracha, half the honey (all for 4 servings), and as many chili flakes as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Season with salt and pepper.

Fluff rice with a fork.

Divide rice, salmon, and broccoli between shallow bowls in separate sections. Drizzle with spicy mayo; top with scallions, as many sesame seeds as you like, and as many remaining chili flakes as you like. Serve.