To a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Mix once in a while. Let cool.

Slice the strawberries and kiwifruits as thinly as possible with a sharp knife. Set them aside.

Using a square piece of plastic wrap, distribute the strawberries (or kiwi) in the middle, leaving a 3- to 4-inch parameter all around them.

Top the strawberries (or kiwi) at the center with 1-1/2 tablespoons of rice.

Close the plastic wrap, and form a ball. Twist the plastic wrap to tighten around the fruit and rice.

Carefully unwrap the plastic wrap from the sushi ball.

Garnish with mint or wild strawberries.

In a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Mix once in a while. Let cool.

Cover the sushi rolling mat with plastic wrap.

Put the rice in the middle of the rolling mat covered with plastic wrap, and then put the strawberries on top of the rice at the center.

Roll the sushi with the help of the sushi mat. Tighten with the help of the plastic wrap to achieve a compact cylinder. Unwrap the plastic wrap.

With a sharp knife, slice the rice to bite sizes.

On a saucer, pour the sesame seeds, and then roll the sides of the sushi on it.

Divide the banana into 8 pieces of about 2 inches in height.

Using an apple corer, remove the middle part of the banana slices.

Fill up every hollowed-out banana with peanut butter.

Sprinkle the coconut and then the chocolate balls on top.