Peel and cut the mango into long, thin slices. Wash and cut the cucumber into matchstick-sized pieces. Cut the avocado in half, remove the pit, and slice thinly.

Wrap a bamboo sushi mat with plastic wrap or a large freezer bag. Place a piece of dry rice paper on top. Transfer ⅔ cup of sushi rice on top with a rice paddle.

Wet your fingers in a small water bowl, then carefully spread the rice into a thin layer all the way to the edges, leaving about ½-inch at the top end.

Arrange mango, cucumber, and avocado slices in a line on top of the rice towards the bottom edge.

Lift the bottom edge of the bamboo mat and roll the sushi mat over the fillings, pressing down all the way along the sushi roll (the pressure should be firm, but not so much that you squish everything).

Pick up the tucked portion of the sushi mat and roll it a little further. Press down again, and repeat the same process until it is completely rolled.

Wet the top edge of the rice paper with some water to help adhere it. Once the sushi is rolled, wet your fingers or a pastry brush and brush the outside of the roll with a little water to help soften the rice paper.

Wet your knife with a damp towel to prevent sticking, then gently cut the roll into 8 pieces using long slicing motions.

Serve immediately with soy sauce, spicy mayo, and sesame seeds. Happy eating!