In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve. TIP: If rice appears slightly wet on top, stir gently to mix it up before serving.

While rice cooks, wash and dry produce.

Drain juice from mango into a medium microwave-safe bowl (save mango for serving). Trim and thinly slice cucumber into rounds. Trim and thinly slice jalapeño crosswise. TIP: If you prefer less heat, halve jalapeño lengthwise, scrape out seeds with a spoon, then slice crosswise into half-moons.

To bowl with mango juice, add cucumber, half the vinegar, a pinch of salt, and as much jalapeño as you like. Cover tightly with plastic wrap and microwave for 60-90 seconds.

Set aside to pickle, stirring occasionally.

Preheat an air fryer to 390 degrees.

Pat trout* dry with paper towels. Using a sharp knife, cut each piece into four equal pieces.

In a second medium bowl, toss trout with half the sweet soy glaze (you’ll use the rest later) until evenly coated.

Coat air fryer basket with nonstick cooking spray; add trout, skin sides down, and air-fry until starting to turn opaque, 4-6 minutes.

Remove basket; carefully brush trout with a layer of remaining sweet soy glaze (save some for serving).

Return basket to air fryer; air-fry until glaze is tacky and trout is cooked through, 1-2 minutes more.

Meanwhile, in a third medium bowl, toss cabbage and carrot mix with half the mayonnaise, remaining vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper.

In a small bowl, combine remaining mayonnaise, Sriracha, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.