Spicy Crispy Mango Sushi Rolls

1 ½ cups sushi rice
2 tbsp rice vinegar
SIDS SALT & PEPPER to taste
4 tbsp SIDS RASPBERRY HONEY MAYO
1 tbsp sriracha
4-6 sheets of nori seaweed
½ cup Panko bread crumbs
1 mango, peeled & cut into strips
Sesame seeds (optional)

Cook rice according to package directions. Pour cooked rice into a long glass baking dish. Drizzle on rice vinegar and sprinkle on SIDS SALT & PEPPER. Mix through rice using a spatula. Continue turning over rice until it cools. (Use a fan if possible)
In a small bowl, mix together SIDS RASPBERRY HONEY MAYO and sriracha.
Lay 1 sheet of seaweed on a sushi mat. Wetting your hands in a dish of warm water, begin to press a thin layer of rice onto the seaweed, starting at the edge nearest you and stopping 2 cm from the far edge.
Spoon mayo/sriracha mixture in a line along the bottom third of the seaweed sheet. Do the same with the Panko breadcrumbs. Sprinkle on sesame seeds if desired. Place mango strips in a line across the seaweed, on top of the other toppings.
Begin rolling the seaweed up using the rolling mat. After the first three-quarter turn, use your fingers and the edge of the mat to tuck the sushi fillings in tightly. Continue rolling to the end. Use your fingers to smooth some water onto the far edge and seal your roll together.
Cut into sushi rolls using a very sharp knife.