Inside-Out California Rolls with Mango & Spicy Mayo

To prepare rice: Combine rice and water in a medium saucepan. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the water is absorbed and the rice is tender, 30 to 35 minutes. Remove from heat and let stand, covered, for 10 minutes.

Combine vinegar, sugar and salt in a small microwave-safe bowl. Microwave on High until the sugar and salt dissolve, about 30 seconds. Add the mixture to the rice and fluff with a fork. Spread the mixture evenly on a baking sheet and let stand until cool enough to handle.

To prepare rolls: Cover a bamboo sushi mat with plastic wrap. Place one nori sheet, glossy-side down, on the mat. Using wet hands, spread and press 1 cup of rice to cover the nori. Sprinkle with 1 teaspoon sesame seeds. Flip the nori so the rice side is on the plastic wrap. Arrange one-fourth each of cucumber, mango, avocado and crab end-to-end across the bottom third of the glossy side of the nori. Use the mat to tuck and roll the nori tightly, wetting the last inch of the nori to seal the roll. Then use the mat to gently press and shape the roll. Repeat with the remaining ingredients to make 3 more rolls.

Use a sharp knife to cut each roll into 8 pieces, wiping the knife clean with a damp towel between slices. Serve drizzled with mayonnaise.