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Press tofu with a tofu press or wrap in a few layers of paper towels, set on a cutting board, and weigh down with a heavy object such as a skillet. Let sit at least 10 minutes and up to 30.
Cook desired amount of rice on the stovetop or in a rice cooker.
Toss cucumbers with rice vinegar and a pinch of salt. Set aside, tossing occasionally.
Stir together mayo, chili crisp, and a splash of rice vinegar until it's a drizzly consistency. Add more chili crisp if you want it spicier.
Heat air fryer to 400°F. Whisk together cornstarch, oil, soy sauce, and cayenne. Tear the tofu into bite-size pieces, add to the bowl, and toss to coat.
Add the tofu and cook 10 minutes. Give the basket a shake and continue cooking until super crispy, about 5 minutes more.
Assemble bowls with rice, tofu, cucumbers, avocado, and a drizzle of spicy mayo. Garnish with toasted sesame seeds, if desired.