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.
Grease a shallow 7 inch pan, line with plastic wrap.
Stir 2 tbsp.
sugar into rice mixture and pour it into prepared pan.
Cool and chill overnight.
Cut rice into 16 small bars, shape into ovals and flatten tops.
Place on baking sheet lined with baking parchment.
Arrange the sliced fruit on top, using one type of fruit for each piece of sushi.
Place remaining sugar in a small pan with the remaining ¼ cup water.
Bring to a boil, then lower heat and simmer until thick and syrupy.
Stir in; the jam and cool slightly.
To make sauce, puree raspberries with the confectioners sugar in a food processor or blender.
Press through a strainer, then divide among four small bowls.
Arrange a few of each type of fruit sushi on each plate and spoon a little of the cool apricot syrup over.
