Heat your air fryer to 175C. Remove any skin from the salmon and cut into 2cm cubes. Slice the radishes and cucumber. Combine 2 tbsp of the soy sauce, the ginger, honey, sesame oil, sriracha and half the sesame seeds in a bowl. Stir in the salmon cubes and toss well. Set aside to marinate for 10 mins. Arrange in an even layer in the air fryer basket, drizzling over any remaining sauce and cook at 175C for 5-7 mins until cooked through and sticky.

Meanwhile, cook the edamame following pack instructions, then drain well and set aside to cool slightly. Stir together the remaining sesame seeds with the vinegar, sugar and a large pinch of salt. Mix in the cucumber and cooled edamame, and set aside.  Mix the radishes with the remaining soy sauce.

Spoon the salmon on top of the cooked brown rice to serve, drizzling over any sauce leftover from the air fryer. Add the edamame and cucumber, radishes and a little pickled ginger on the side. Crumble over the nori to serve.