In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
2. Step
Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it’s too runny.
3. Step
Slice fruit of choice into long pieces.
4. Step
*Note: Use a potato peeler to shave thin slices off the mango.
5. Step
Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
6. Step
Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
7. Step
Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
8. Step
Coat the rolls with either the mango slices, or the toasted coconut.
9. Step
Slice each roll into 6 pieces.
10. Step
With the rest of the rice, roll into balls (like nigiri).
11. Step
Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
12. Step
Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
