Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions with 1¼ cups water. Let it rest for 15 minutes, then fluff and cool slightly.

Combine rice vinegar, salt, and sugar in a saucepan and heat until dissolved. Pour over cooled rice and fold to coat.

Blend avocado, coconut yogurt, soy milk, garlic, and lemon juice until smooth. Adjust thickness with soy milk. Season with salt and pepper.

Prepare fillings: shred cabbage, julienne carrot, and cut cucumber and mango into strips. Slice nori if using.

Dip a rice paper in warm water for 10 seconds until soft. Lay it flat, add sushi rice and fillings in the lower third.

Roll tightly, folding the bottom over the filling, tucking it in, and folding in the sides before rolling up.

Slice rolls diagonally and serve with the avocado dipping sauce.