Quick Pickled Red Onions

1. In a medium mason jar (or similar jar with lid) whisk together the vinegar, salt and sugar.
2. Pour the hot water into the jar and whisk to dissolve.
3. Put the sliced onions in the jar so they are mostly covered with the liquid. Cover and refrigerate for at least 1 hour. This step can easily be done 1-2 days ahead of time. 

Sushi Rice

1. In a multi cooker (see notes for other cooking methods), combine the water or broth and dry rice. Stir to combine.
2. Close and lock the lid of the multi cooker and set it to Manual cook for 22 minutes.
3. After cook time has compelted, allow to natural release for at least 10 minutes or fully if you have the time. 
4. Spread cooked rice onto a rimmed baking sheet and sprinkle with rice vinegar. Cover and refrigerate until ready to make rolls. This can be done up to 24 hours ahead of time.

Sushi Roll Assembly

1. Lay Bamboo mat on the counter or cutting board, smoother side facing up. Lay a sheet of nori paper on top of the bamboo mat.
   
2. Scoop about ½ cup at a time of brown rice onto the nori.
3. Wet fingers with water and gently press the rice out into a thin, even layer. Make sure you cover to the edges of but leave a ½” strip uncovered at the end farthest from you. 
   
4. Sprinkle the desired amount of chopped basil all over the rice.
5. Lay 2 slices of roast boast over the rice, mostly covering it. 
6. At the end of the nori closest to you, layer the mango slices, about 2 deep all across the bottom.
7. Next add pickled onions on top of the mango according to your preference. 
   
8. Roll your sushi by picking up the end of the bamboo mat closest to you. Use it to roll the nori over itself one time. Pause and gently squeeze the roll through the bamboo to make sure it is tight.
   
9. Lift the end of the bamboo mat slightly and roll the nori forward again until the roll is closed. Gently squeeze the roll through the bamboo mat to seal it up. 
   
10. Remove the roll from the bamboo mat and place on a cutting board. Using a sharp knife, cut the roll in half, then cut each side in half again to make 4 pieces. Cut each of the 4 pieces in half to yield 8 total pieces.