Rinse sushi rice under cold water until water runs clear, removing excess starch. In a saucepan, combine rinsed rice with water and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest for 10 minutes.

In a bowl, whisk together rice vinegar, sugar, and salt until dissolved. Transfer cooked rice to a bowl and fold in vinegar mixture gently. Let cool to room temperature for 15 minutes.

Line an 8x8-inch dish with parchment paper and press cooled sushi rice evenly into the dish. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat air fryer to 400°F. Remove rice from dish and cut into rectangles. Spray with neutral oil and air fry for 12–15 minutes, flipping halfway through.

While rice cooks, prepare mango tartare by dicing mango, cucumber, and red onion. Combine with lime juice, soy sauce, sesame oil, sesame seeds, and chili flakes in a bowl.

For the mayo, mix mayonnaise, gochujang, lime juice, and honey/maple syrup in a bowl until creamy.

Assemble sushi by placing mango tartare on crispy rice pieces, drizzling with gochujang mayo, and garnishing with nori and scallions.