Rinse Rice: Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water until water is clear, about 2–3 minutes, for perfect stickiness.

Cook Rice: Combine the rinsed rice, ¾ cup coconut milk, ¼ cup water, pinch salt, and 1 tablespoon sugar in a saucepan. Bring to a gentle boil, then cover and simmer for 15 minutes until tender.

Steam Rice: Remove from heat and keep the pot covered for 10 minutes, allowing steam to create that ideal fluffy texture.

Season Rice: Gently fold in the remaining 2 tablespoons coconut milk and 1 tablespoon sugar into the warm rice.

Cool Rice: Spread the seasoned rice evenly on a clean baking sheet or tray. Let it cool to room temperature for about 15 minutes.

Lay Nori: Place one sheet of nori, shiny side down, on a bamboo rolling mat.

Spread Rice: Press a thin, even layer of cooled rice onto the nori, leaving a ½-inch border.

Arrange Fruit: Line up fresh strawberry slices, mango strips, kiwi slices, and blueberries across the rice's bottom third.

Roll Tightly: Lift the bamboo mat edge and roll briskly, applying gentle pressure to form a firm roll.

Slice Rolls: Using a sharp knife dipped in water, cut the roll into 6–8 pieces.