Rinse the sushi rice under cold water until the water runs clear. Drain well. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Do not lift the lid.

While the rice is cooking, prepare the seasoning: In a small bowl, whisk together the rice vinegar, sugar, and 0.5 tsp salt until dissolved.

Once the rice is ready, transfer it to a large mixing bowl. Pour the vinegar mixture over the hot rice and fold gently with a rice paddle or spoon until evenly distributed. Be careful not to mash the rice.

Lightly grease a small baking sheet or shallow dish (about 8x8 inches) with a neutral oil. Press the seasoned rice evenly into the prepared dish. Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow it to cool and firm up. This step is crucial for crispy rice.

While the rice chills, make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and optional honey/maple syrup until smooth. Taste and adjust spice or sweetness as desired. Set aside.

Prepare the protein: Dice the chicken breast/thighs into 1-inch pieces (or press and dice tofu). In a bowl, toss the chicken/tofu with cornstarch, 0.5 tsp salt, and black pepper until evenly coated.

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the chicken/tofu and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F for chicken). If using an air fryer, cook at 375°F (190°C) for 10-12 minutes, shaking basket halfway, until crispy and cooked through.

Once the rice is chilled and firm, carefully lift it from the dish onto a cutting board. Using a sharp knife, cut the rice block into 12-16 squares or rectangles.

Heat 3-4 tbsp neutral oil in the large skillet over medium-high heat. Once hot, carefully add the rice squares in a single layer, ensuring not to overcrowd the pan. You may need to work in batches. Fry for 4-6 minutes per side, until deeply golden brown and crispy. If using an air fryer, lightly brush or spray rice squares with oil and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and crispy.

Remove the crispy rice from the skillet/air fryer and place on a wire rack lined with paper towels to drain excess oil.

Divide the crispy rice among 4 serving bowls. Top each bowl with the cooked chicken/tofu, diced cucumber, and sliced avocado.

Drizzle generously with the Bang Bang sauce. Garnish with sliced green onions, toasted sesame seeds, and optional nori strips. Serve immediately and enjoy!