Place rice in a strainer and rinse under cold, running water for 1-2 minutes.
Place in a small saucepan with other rice ingredients, stir and heat to a simmer. Cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed.
Remove from heat and allow to sit for another 10 minutes, covered.
Roll the Sushi
Place soy wrapper on bamboo mat.
Keep a little bowl of water close by. Using wet hands, cover wrapper with half of your rice, in a thin layer.
Arrange half of your mango in a single line along the width of wrapper, about one inch away from you. Arrange half of your pepper strips alongside your mango, then half of your scallion stalks alongside that.
Take the bamboo mat and wrapper end closest to you and tightly roll it over your filling. Tuck the end of the wrapper in and continue rolling, using the mat to press your roll tight.
Once completely rolled, slice into eight pieces. Repeat using your other wrapper and remaining rice and filling.