Step 1
Whisk together the Dijon mustard and honey in a bowl with a pinch of salt and black pepper. Cut the salmon into 3-4cm chunks and toss them through the glaze until coated. 2 tsp Dijon Mustard 10 oz Skinless Salmon Fillet
Step 2
Spray the rack of your air fryer with non-stick spray. Add the salmon chunks and cook at 400°F for 6 mins until golden and cooked through. Remove and set aside, then toss in the edamame and cook for 2 mins until piping hot. i Olive Oil Spray 3% oz Shelled Edamame
Step 3
Thinly slice the cucumber, scallions, and avocado. Toss the cucumber with the white parts of the scallions (reserving the greens to garnish), rice vinegar, and a third of the sriracha. Set aside.

7 oz Cucumber
2 Scallion
Avocado
2 tsp Rice Vinegar
½/2 tbsp Sriracha

Step 4
In a small bowl, thin the Greek yogurt with the remaining sriracha and water until you've got a drizzling consistency.
31 oz Whole-Milk Greek Yogurt
3/4 tbsp Sriracha

Step 5
Heat the sticky rice according to package instructions. To serve, spoon the sticky rice into bowls and top with the sticky salmon, cucumber salad, and sliced avocado. Drizzle the yogurt sauce
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