Rinse 1 cup of sushi rice in cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 ¼ cups of water, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Let sit off heat for 10 minutes.

In a small bowl, mix together 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Fold the seasoning into the rice.

Line a square dish with parchment paper, press the seasoned rice into it, cover with plastic wrap and refrigerate for at least 30 minutes.

Remove the rice from the dish and cut it into rectangles. Lightly spray with neutral oil and air fry at 400°F for 12–15 minutes, flipping halfway.

Prepare the mango tartare by combining diced mango, cucumber, red onion, lime juice, soy sauce, sesame oil, sesame seeds and optional chili flakes in a bowl. Mix until well combined.

In a separate bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon gochujang, lime juice and honey or maple syrup until smooth.

Assemble the sushi by placing a spoonful of mango tartare on each crispy rice piece and drizzle with gochujang mayo. Garnish with nori and scallions.