Rinse the jasmine rice thoroughly under cold water until the water runs clear. Cook according to package directions in a saucepan or rice cooker. Once cooked, fluff with a fork and set aside, keeping warm.

In a small mixing bowl, whisk together honey, soy sauce, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and black pepper until well combined. Set aside.

Cook the frozen shelled edamame according to package instructions (usually by boiling or steaming for 3-5 minutes). Drain well and set aside.

Pat the salmon fillets dry with paper towels. Lightly season both sides with a pinch of salt and pepper. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.

Lightly spray the air fryer basket with cooking oil. Place salmon fillets in a single layer in the basket, ensuring they are not overcrowded. Air fry for 6-8 minutes, depending on thickness. Halfway through, brush the salmon generously with the honey glaze. Cook until the salmon is cooked through and flakes easily with a fork, and the glaze is caramelized.

Divide the cooked jasmine rice among four serving bowls. Top each bowl with a salmon fillet. Arrange diced cucumber, diced avocado, and cooked edamame artfully around the salmon.

Garnish with sliced green onions and toasted sesame seeds. If desired, drizzle any remaining honey glaze over the salmon and rice. Serve immediately and enjoy!