1 Rinse the sushi rice under cold water. Place rice, 1½ cups water, coconut milk and honey in a medium saucepan over medium heat. Cover and bring to the boil. Reduce heat to low and simmer for 10–12 minutes, or until liquid is absorbed. Fold the lime juice through the cooked rice.
2 Tip the sushi rice out onto a clean baking tray and spread gently, fanning to cool (or just leave the rice to cool).
3 Once rice is cool, shape into small oblongs, using slightly wet hands. Roll half of the sushi pieces in toasted sesame seeds.
4 Top rice pieces with slices of your favourite fruit, such as kiwifruit, orange or mango. Chill sushi until ready to serve.
5 Place berries into a small saucepan over medium heat. Cook, stirring, until they start to boil. Reduce heat to low; simmer berries for 2 minutes. Remove from heat and pour sauce into small serving bowl.
6 Serve fruit sushi with berry dipping sauce on the side.