Rinse 1 cup of sushi rice under cold water until clear, then combine with 1 ¼ cups of water and cook until absorbed. Let it sit covered for 10 minutes.

In a bowl, whisk together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt. Fold this into cooled rice gently.

Spread seasoned rice in a parchment-lined dish, cover, and refrigerate for 30 minutes.

Slice the chilled rice into rectangles, preheat air fryer to 400°F, spray with neutral oil, and air fry for 12-15 minutes until crispy.

In a bowl, combine diced mango, cucumber, red onion, lime juice, soy sauce, sesame oil, and chili flakes.

In another bowl, whisk together mayonnaise, gochujang, lime juice, and optional honey/maple syrup.

Assemble by placing crispy rice on a plate, topping with mango tartare, drizzling with gochujang mayo, and garnishing with nori, sesame seeds, and scallions.