In a small bowl, stir together 2 tablespoons of sriracha, the salt, and brown sugar. Rub the mixture all over the salmon fillets and let them sit at room temperature for about 15 minutes to soak up the flavor.

Preheat your air fryer to 400°F/200°C. Lightly coat the basket with olive oil or a bit of cooking spray to keep things from sticking.

Air fry the salmon for 7 to 10 minutes, depending on the thickness and how done you like it. No air fryer? No problem. You can bake the salmon in the oven at 400°F/200°C for about 12–15 minutes, or until it flakes easily with a fork.

While the salmon cooks, make the spicy mayo: mix the remaining 1½ tablespoons of sriracha with the minced garlic and mayo in a small bowl. Set aside.

Time to build your bowl: start with a scoop of cooked rice, then layer on the salmon.

Drizzle with the spicy mayo, then load it up with your toppings—sliced jalapeños, cucumber, shredded carrots, and chopped mango.

Finish with a sprinkle of sesame seeds and some fresh chopped green onion. Serve right away and enjoy every bite!