For the sushi

Cook the sushi rice according to package directions.  Add the rice vinegar, sugar and sesame seeds to the warm rice.  Set aside to cool.

Cover a sushi mat completely with plastic.

Divide the rice into two.  Place half of the rice on the covered mat.  With wet, glove covered hands, pat the rice into an even square on the mat.

Place the rice paper (or nori) on the rice.  Using a pastry brush, brush water all over the rice paper to soften.  If using nori skip this step.

On the end closest to you, layer mango, mock, Kani, cucumber, avocado and mint.  

Carefully roll the sushi, tightening as you roll.

Cover the sushi roll with plastic and refrigerate for at least 30 minutes.

Repeat with the remaining sushi ingredients.

Fill a large cup with water.  

Place a sushi roll on a cutting board.  Unwrap the plastic

Dip a sharp knife in the water and cut a slice of sushi.  Repeat dipping the knife in water for each cut.

Repeat with the second roll.

For the sauce

In a medium bowl, whisk together the toasted sesame oil, soy sauce, sriracha and light mayonnaise.  

Serve Lucy’s Sushi with the dipping sauce, additional mango, avocado, cucumber and any other sauces you prefer.