Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 1 1/4 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. After cooking, remove from heat and let the rice sit, covered, for an additional 10 minutes to finish steaming.

In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, gently fold this mixture into the warm rice using a spatula, being careful not to mash the grains. Spread the seasoned rice out on a baking sheet to cool completely.

Line an 8x8-inch baking dish with parchment paper for easy removal. Press the cooled sushi rice evenly into the dish, creating a layer about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 30 minutes.

Once chilled, remove the rice from the baking dish and cut it into 12 rectangles. Lightly spray each piece with neutral oil to enhance crispiness. Preheat your air fryer to 400°F (200°C) and arrange the rice pieces in a single layer. Air fry for 12–15 minutes, flipping halfway through, until golden brown and crispy.

In a mixing bowl, combine diced mango, cucumber, finely chopped red onion, lime juice, soy sauce, toasted sesame oil, sesame seeds, chili flakes, and a pinch of salt. Gently toss and adjust the seasoning.

In a separate bowl, whisk together mayonnaise, gochujang, lime juice, and honey or maple syrup until smooth. Taste and adjust as required.

To serve, place a piece of crispy rice on a plate, top generously with the mango tartare, drizzle with the gochujang mayo, and sprinkle with nori strips and sliced scallions.