Rinse the rice under cold water until the water runs clear. Combine the rinsed rice and 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, in a small bowl, whisk together the honey, soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil. In a separate tiny bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set aside.

Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.

**Stovetop Method**: Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add salmon fillets, skin-side down (if applicable). Cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes, or until salmon is almost cooked through (internal temperature reaches 135°F / 57°C).

**Air Fryer Method**: Preheat air fryer to 400°F (200°C). Lightly brush salmon with olive oil. Place salmon fillets in a single layer in the air fryer basket. Cook for 10-14 minutes, flipping halfway, or until internal temperature reaches 135°F (57°C). Cooking time may vary based on fillet thickness.

Reduce skillet heat to low (if using stovetop) or remove salmon from air fryer. Pour the honey glaze mixture over the salmon. Bring to a gentle simmer, then add the cornstarch slurry and stir gently. Cook for 1-2 minutes, spooning the glaze over the salmon, until the glaze thickens and coats the fish beautifully. Remove from heat immediately once salmon reaches 145°F (63°C).

Divide the cooked rice among four serving bowls.

Place one honey glazed salmon fillet in each bowl.

Arrange sliced cucumber, diced avocado, and cooked edamame around the salmon in each bowl.

Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately, with sriracha on the side if desired for extra spice.