Combine cooked rice with rice vinegar, honey, and salt. Line a rectangular dish with plastic wrap and spoon rice into the dish. Flatten with a spatula and pat down tightly. Cover with plastic wrap and freeze for at least 30 minutes (the longer the better).
For the spicy salmon, combine canned salmon, ponzu, sesame oil, Japanese mayonnaise, Sriracha, and fresh chopped green onions in a bowl; mix until well combined. Refrigerate to marinade until ready to use.
Cut frozen rice into bite sized squares. Brush generously with avocado oil and place int the air fryer.
Air fry at 400 degrees F (200 degrees C) until rice is very crisp, about 30 minutes.
Transfer air fried crispy rice onto a wire rack and allow to cool slightly.
Top each crispy rice square with 2 slices of avocado and a few spoonfuls of spicy salmon mixture.
Drizzle with unagi sauce and sprinkle with chopped green onions and furikake. Enjoy right away!
