# What You'll Need:
→ For the Crispy Rice
01 - 1 cup sushi rice (Japanese short-grain rice)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
06 - Neutral oil spray (e.g., canola or avocado)
→ For the Mango Tartare
07 - 1 large ripe mango, diced small
08 - 1 small cucumber, seeds removed and diced small
09 - 1 tbsp red onion, finely minced
10 - 1 tsp lime juice
11 - 1 tsp soy sauce
12 - 1 tsp toasted sesame oil
13 - 1 tsp black or white sesame seeds
14 - Pinch of chili flakes (optional)
15 - Salt, to taste
→ For the Gochujang Mayo
16 - 3 tbsp mayonnaise (use vegan mayo if desired)
17 - 1 tbsp gochujang (Korean chili paste)
18 - 1 tsp lime juice
19 - 1/2 tsp honey or maple syrup
→ Garnishes
20 - 1 sheet nori, cut into thin strips or crumbled
21 - Extra sesame seeds
22 - Sliced scallions
# Steps to Follow:
01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the cooked rice. Allow rice to cool to room temperature.
03 - With wet hands, press the cooled rice into a parchment-lined 8x8-inch (20x20 cm) baking dish to about 1/2 inch (1.25 cm) thickness. Refrigerate for at least 30 minutes to firm up.
04 - Cut chilled rice into 12 equal rectangles. Spray both sides lightly with neutral oil. Arrange in a single layer in your air fryer basket. Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden and crisp.
05 - In a bowl, combine diced mango, cucumber, red onion, lime juice, soy sauce, sesame oil, sesame seeds, chili flakes, and salt. Toss gently; taste and adjust seasoning.
06 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey/maple syrup until smooth.
07 - Top each crispy rice bite with a spoonful of mango tartare. Drizzle with gochujang mayo. Garnish with nori strips, extra sesame seeds, and sliced scallions. Serve immediately.
