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Put rice, salt and 2 cups water into a small pot and bring to a boil. Reduce heat to medium-low, cover and simmer until just tender, about 40 minutes. Set aside off of the heat to let steam for 5 minutes, and then uncover and transfer to a large, heatproof bowl. Add crab, vinegar and green onions, and toss gently to combine. Set aside to let cool until warm.
Moisten your hands with water. To form each piece of nigiri-style sushi, shape 2 to 3 tablespoons of the rice mixture into an oval, pressing firmly to ensure it holds together. Arrange on a platter. Top with mango slices, garnish with cilantro and serve.