Pat the salmon cubes dry with paper towels. In a large mixing bowl, combine 3 tablespoons of honey, 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 minced garlic cloves, and 1/2 teaspoon of grated ginger. Add the salmon bites to the marinade, toss gently to coat, and let marinate for 10-15 minutes at room temperature.

Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with non-stick spray. Using tongs, carefully place the marinated salmon bites in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.

Air fry for 8-12 minutes, flipping halfway through, until the salmon is cooked through and lightly caramelized. Cooking time may vary based on air fryer model and salmon thickness.

While the salmon cooks, pour the remaining marinade (from the bowl where the salmon was, if you're comfortable with it being cooked off; otherwise, use fresh ingredients for the sauce for food safety) into a small saucepan. Add the remaining 1 tablespoon of honey, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 2 minced garlic cloves, and 1/2 teaspoon of grated ginger. Bring to a simmer over medium heat.

Stir in the cornstarch slurry (cornstarch dissolved in cold water). Cook, stirring constantly, until the sauce thickens to a glaze consistency, about 1-2 minutes. Remove from heat.

In two serving bowls, divide the cooked rice and steamed broccoli. Add the air-fried honey garlic salmon bites to each bowl.

Drizzle generously with the prepared honey garlic glaze. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.