Rinse the jasmine rice under cold water until water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
Remove rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice cooks, preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush the salmon fillets evenly with the olive oil spice mixture on all sides.
Place the salmon fillets skin-side down in the air fryer basket, making sure they do not overlap.
Cook the salmon in the air fryer at 400°F (200°C) for 10-12 minutes, or until the salmon flakes easily with a fork.
In a small bowl, whisk together mayonnaise, sriracha sauce, and lime juice until smooth to make the spicy mayo.
To assemble the bowls, divide the cooked rice evenly between two bowls.
Top each bowl with shredded carrots, sliced cucumber, and avocado slices.
Place one cooked salmon fillet on top of each bowl.
Drizzle the spicy mayo over the salmon and vegetables.
Garnish with chopped fresh cilantro and serve immediately.