Thaw salmon and pat dry.
In a small bowl, mix coconut sugar and spices.
Lightly season the salmon with salt and pepper and then rub the coconut sugar-spice rub on to the filets.
Preheat air fryer to 400 degrees and cook for 6 minutes.
While the salmon cooks, add the corn, diced avocado, diced red onion, chopped cilantro, and diced jalapeño (with the seeds removed) to a medium sized bowl.
Add lime juice, salt, and pepper to the salsa and toss gently until mixed.
To assemble, add the rice bowl to a bowl and top with the avocado corn salsa, flaked salmon, sour cream, and more cilantro if desired.
Serve and enjoy!