Rinse sushi rice under cool water until clear, combine with water in a pot, boil, then simmer for 15 minutes. Let sit for 10 minutes.

Whisk together rice vinegar, sugar, and salt in a bowl. Fold into cooled rice to coat evenly.

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

Preheat air fryer to 400°F. Cut rice into squares, spray with oil, and air-fry for 12-15 minutes until golden.

Dice mango, cucumber, and red onion. Combine in a bowl with lime juice, soy sauce, sesame oil, sesame seeds, chili flakes, and salt.

Mix mayonnaise with gochujang, lime juice, and honey until smooth.

Assemble sushi bites by topping crisp rice with mango tartare and drizzling with gochujang mayo. Garnish and serve immediately.