For the Bang Bang Salmon Bowls:

1. Marinate the salmon. Add the cubed salmon to a medium bowl with the sesame oil, honey, soy sauce, ginger, garlic powder, and lemon zest. Toss until evenly coated, then set aside to marinate for at least 15 minutes while you cook the rice.
2. Cook the rice. Add the rice to a small pot and cover with water. Using your hand, gently swirl the rice in a circular motion, then drain the cloudy water. Repeat 2–3 times, or until the water runs mostly clear. Drain well, then add 1¼ cups fresh water and a pinch of salt. Cover and bring to a boil. Once boiling, reduce the heat to low and cook, covered, for 15 minutes. Turn off the heat and let the rice sit, still covered, for 5 minutes to finish steaming. Fluff with a fork before serving.
3. Make the cucumber edamame salad. While the rice cooks, add the cucumbers, edamame, cilantro, rice vinegar, toasted sesame oil, soy sauce, honey, sesame seeds, and a pinch of salt to a medium bowl. Toss until well combined, then taste and adjust the seasoning as needed. Set aside.
4. Cook the salmon. Preheat the broiler to high and position an oven rack about 6 inches from the heating element. Line a baking sheet with aluminum foil and arrange the salmon in a single layer, leaving a little space between each piece. Broil for 6–8 minutes, rotating the pan halfway through, until the salmon is cooked through and lightly charred around the edges. Alternatively, air fry at 400°F for 6–8 minutes.
5. Make the bang bang sauce. While the salmon cooks, add the mayonnaise, sweet chili sauce, 1 tablespoon sriracha, and lemon juice to a small bowl. Whisk until smooth. Taste and add more sriracha for additional heat, if desired.
6. Assemble the bowls. Divide the jasmine rice between bowls and top with the cucumber edamame salad and salmon. Drizzle generously with the bang bang sauce and finish with sliced green onions and additional sesame seeds, if desired.