Rinse sushi rice under cold water until clear, then combine with water in a pot. Bring to boil over medium heat, cover, and simmer for 15 minutes. Remove from heat and steam for 10 minutes.

Whisk rice vinegar, sugar, and salt in a bowl until dissolved. Fold into cooked rice gently and let cool to room temperature.

Press cooled rice into a lined baking dish, cover, and refrigerate for at least 30 minutes to chill.

Cut the chilled rice into rectangles about 2x3 inches. Preheat air fryer to 400°F, spray rice with oil, and air fry for 12-15 minutes until crispy.

Mix mango, cucumber, red onion, lime juice, soy sauce, sesame oil, and chili flakes in a bowl until combined for the tartare.

Whisk mayonnaise, gochujang, lime juice, and honey/maple syrup in another bowl until smooth for the sauce.

Assemble sushi by topping rice pieces with mango tartare and drizzling with gochujang mayo. Garnish with nori, sesame seeds, and scallions.