Using a strainer, rinse the rice to remove the milky coating.

In a small heavy bottomed saucepan combine the rice, water, sugar, salt. Bring to a simmer, then turn the heat down low and cook gently for 12-15 minutes.

Once the water has absorbed into the rice and it is tender turn off the heat. Add coconut milk and stir. Spread evenly on a lined tray to cool down fast and stop it from continuing to cook.

For the fruit inside the rolls cut them into a stick shape as best you can. If you want to wrap mango slices around a sushi roll then cut big slices of mango very thinly so they are flexible. Do not cut fruit too far in advance of assembling the rolls.

Lay down a rectangle of plastic wrap on the counter. Set aside a bowl of water to dip your hands in and help the sticky rice to spread easily.

Spread out a rectangle of rice about 8 x 10 inches.

Lay your sliced fruit on the rice around ⅔ the way up the rice. To rmake a roll use the cling wrap to guide the roll and keep it tight. Roll the sushi until its seam side down on the counter (see video above).

Change it up and lay down mango on the cling wrap, then lay down rice directly on it. Fill with fruit and roll up. Also you can toss a roll in toasted coconut which works really well with the fruit. Mix it up and get creative, this can be a really fun recipe where everyone can participate.

Serve your sushi with sliced cantaloupe for the ginger and fruit puree for the dipping sauce. Best enjoyed within 6 hours of assembling.