Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a saucepan. Bring to boil, then reduce heat and simmer for 15 minutes. Let stand covered for 10 minutes.

Whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt in a bowl till dissolved. Fold into warm rice gently. Spread on a tray to cool to room temperature.

Line an 8x8-inch dish with parchment paper. Press cooled rice firmly into the dish to create a 0.5-inch thick layer. Cover and refrigerate for at least 30 minutes.

Preheat air fryer to 400°F (200°C). Cut chilled rice into 12 rectangles. Spray each piece with oil and arrange in air fryer. Cook for 12-15 minutes, flipping halfway through.

Dice 1 ripe mango and 0.5 cucumber, finely chop 1 small red onion. Mix in a bowl with lime juice, soy sauce, sesame oil, and sesame seeds. Adjust seasoning.

In a separate bowl, whisk 0.25 cup mayonnaise, 1 tbsp gochujang, 1 tsp lime juice, and honey/maple syrup until smooth.

Top each sushi rice bite with mango tartare and drizzle gochujang mayo. Garnish with nori, sesame seeds, and scallions. Serve immediately.