Rinse the sushi rice under cold water until the water runs clear.

Combine the rinsed rice with water in a saucepan and bring to a boil. Cover and reduce to low heat to simmer for 15 minutes.

Let the rice sit covered for another 10 minutes.

Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold the mixture into the cooked rice and allow to cool.

Press the cooled rice into a baking dish lined with parchment paper, cover with plastic, and refrigerate for at least 30 minutes.

Preheat air fryer to 400°F (200°C). Cut the chilled rice into rectangular pieces and lightly oil both sides.

Air-fry the rice for 12-15 minutes until golden brown, flipping halfway through.

Combine diced mango, cucumber, red onion, lime juice, soy sauce, sesame oil, sesame seeds, and chili flakes in a bowl for the mango tartare.

Blend mayonnaise, gochujang, lime juice, and honey/maple syrup for the gochujang mayo.

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