Add the rice to a small sauce pot with 1 3/4 cup water, bring to a boil then reduce to low and cover. Cook until all the water is absorbed then turn off heat and transfer rice to a large bowl to cool.

While rice cooks, make the dressing by combining all the ingredients in a food processor. Process for about 30 seconds until everything is well combined.

Pour the dressing over the cooled rice, toss to fully coat and place in the refrigerator for at least an hour to chill. (*see note)

Once cooled, add the mango, cabbage, jicama and jalapenos to the bowl and toss to combine.

Garnish with extra cilantro and black sesame seeds if desired.