What is better than tropical fruit and minty coconut flavors on a hot day? 
That’s right, we had frushi for dinner! Typically I think of this as more of an after-dinner sweet, or summer time snack, but I had a very specific craving tonight and thus I offer you my fruit sushi.
Frushi
Gluten-free, soy-free, sugar-free, vegan
Coconut Rice
1 cups sushi rice
1 1/2 cup water
1 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla
1 pinch salt
 Prepare the sushi rice. Rinse the rice 4 or 5 times until the water runs clean. Once clear, drain water and add 1 1/2 cups cold, fresh water to rice. Allow to soak for 30 minutes. Place on stove over high heat and bring to boil. Reduce heat to simmer and cook 20 minutes.
When water has evaporated and the rice is done, turn heat up to medium and add the remaining ingredients.
Stirring often, mix until the coconut milk is soaked into the rice, about ten minutes. Spread rice onto a plate and allow to cool. 
Once rice is at room temperature, scoop the rice into heaping tablespoons and shape into squares or circles. Place back into refrigerator and let rice set up. Meanwhile thinly slice fruit.
 mango
kiwi
watermelon
pineapple
or any other fruit of your choice
Assemble frushi however your heart desires.
Once frushi is assembled refrigerate and make the coconut dipping sauce.
 Coconut Dipping Sauce
1/2 cup coconut milk (or the remaining of your can)
2 tsp maple syrup
1 tbsp finely minced mint
Mix together. Refrigerate until ready to use.

Enjoy!

 What’s your favorite food on a hot (almost) summer day?