Rinse the jasmine rice under cold water until the water runs clear.
Combine the rinsed rice and 2 cups of water in a medium saucepan and 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 the rice sit covered for 5 minutes, then fluff with a fork.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Pat the salmon fillets dry with paper towels.
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the salmon fillets evenly with the olive oil mixture.
Place the salmon fillets skin-side down in the air fryer basket without overlapping.
Air fry the salmon at 400°F (200°C) for 10 to 12 minutes, or until the salmon flakes easily with a fork.
While the salmon cooks, prepare the spicy mayo by whisking together mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth.
Divide the cooked rice evenly between two bowls.
Top each bowl with shredded carrots, cucumber slices, cooked edamame, and green onions.
Place one salmon fillet on top of each bowl.
Drizzle the spicy mayo over the salmon and vegetables.
Sprinkle sesame seeds evenly over each bowl before serving.