In a small mixing bowl, mix together the mayo, sweet chilli sauce, sriracha and soy sauce until evenly combined.
In a medium-sized mixing bowl, coat the diced salmon in the seasoning until evenly covered. Take 1/4 cup of the bang bang sauce and mix it through. Leave to marinate whilst you prep the salad (or just for 15 mins or so).
In another medium-sized mixing bowl, whisk together the vinegar, oil, sugar, salt and pepper. Add the cucumber, onion and dill and toss until well-coated.
Thread the salmon onto 4 skewers, ensuring you leave a gap at both ends. Place in the air fryer, spray with oil then cook at 190C/375F for 6-8 minutes (timings will depend on the size of salmon pieces). Check at 6 minutes to see if the salmon easily flakes and is just about cooked through the centre. Continue cooking if needed, but be careful it doesn't overcook. If in doubt, pull it out early to check, as it can always go back in.
Remove the skewers and brush with your preferred amount of sauce. Use a fork to gently ply the salmon off the skewer, then serve with rice and cucumber salad. Enjoy!