Exotic Fruit Sushi

Ingredients

 * ⅔ cup short-grain rice
 * 1½ cup water
 * 1⅔ cup coconut milk
 * ⅓ cup sugar
 * 2 tbsp apricot jam, strained
 * 2 cups fresh raspberries
 * ¼ cup confectioners' sugar

Directions

 * 1) Rinse rice well under cold running water, drain and place in a saucepan with 1¼ cups water.
 * 2) Pour in ¾ cup coconut milk.
 * 3) Cook over very low heat for 25 minutes, stirring often and gradually adding remaining coconut milk, until rice has absorbed all the liquid and is tender.
 * 4) Grease a shallow 7 inch pan, line with plastic wrap.
 * 5) Stir 2 tbsp.
 * 6) sugar into rice mixture and pour it into prepared pan.
 * 7) Cool and chill overnight.
 * 8) Cut rice into 16 small bars, shape into ovals and flatten tops.
 * 9) Place on baking sheet lined with baking parchment.
 * 10) Arrange the sliced fruit on top, using one type of fruit for each piece of sushi.
 * 11) Place remaining sugar in a small pan with the remaining ¼ cup water.
 * 12) Bring to a boil, then lower heat and simmer until thick and syrupy.
 * 13) Stir in; the jam and cool slightly.
 * 14) To make sauce, puree raspberries with the confectioners sugar in a food processor or blender.
 * 15) Press through a strainer, then divide among four small bowls.
 * 16) Arrange a few of each type of fruit sushi on each plate and spoon a little of the cool apricot syrup over.
 * 17) Serve with the sauce.