Pat your salmon filets completely dry using paper towels—this is not a skip-it step. Moisture prevents browning, and we want those edges crispy and caramelized. If the skin is still attached, use a sharp chef's knife to gently separate it from the flesh, angling your blade almost parallel to the cutting board. Once skin-free, cut each filet into 2-inch cubes, working deliberately so pieces are relatively uniform in size. Uniform pieces cook evenly and caramelize together.

Pour the coconut aminos, sesame oil, honey, garlic powder, and sea salt into a medium mixing bowl. Whisk everything together until the salt dissolves and honey no longer clings to the whisk—you're looking for a glossy, unified liquid about 30 seconds of whisking. Before adding salmon, remove and reserve 1 tablespoon of this marinade in a tiny separate bowl. You'll drizzle this over the finished bowl for extra umami depth. Add your salmon cubes to the larger marinade bowl and gently fold them together using a rubber spatula, making sure every surface gets coated. Let them sit for at least 3 minutes—the fish will start absorbing the liquid and flavors will begin permeating the flesh. You can prep your other bowl components while this happens.

While the salmon marinates, preheat your air fryer to 400°F. Once ready, transfer your marinated salmon cubes to the air fryer basket in a single layer with space between each cube. Crowding the basket steams the fish instead of crisping it. If your basket is small, you might need to cook in two batches—that's totally okay. Set the timer for 7 minutes. Walk away. The circulating heat will render the outer surface while the interior stays tender and flaky. You'll know it's done when the edges have turned golden-bronze and slightly caramelized, and the marinade coating looks glossy and set rather than wet.

While the salmon cooks (perfect timing), combine the Greek yogurt, hot sauce, chipotle powder, smoked paprika, and olive oil in a small bowl. Whisk continuously until completely smooth with no powder streaks—this takes about 45 seconds. The sauce should be pourable but substantial, coating a spoon easily. If it feels too thick, add another ½ teaspoon of olive oil and whisk again.

Grab four bowls. Divide the cooked brown rice equally among them, creating a base that fills about one-third of each bowl. Arrange cooked edamame in a small section of each bowl, then layer avocado slices in another section. Top the rice with the warm salmon cubes, distributing them evenly across all four bowls. Drizzle each bowl with the reserved teriyaki marinade over the salmon pieces specifically—this adds an extra layer of flavor. Finally, drizzle the spicy yogurt sauce over the entire bowl, letting some pool in the rice and some coat the salmon. Serve immediately while the salmon is still warm and the avocado is fresh.