Combine rice, water, sugar and salt and cook on low heat for about 20 minutes. Add the coconut milk and vanilla. If it’s too runny, cook a few minutes longer, it should be moldable. Spread your rice out on a tray to let it cool.
Cut your seedless cucumber crosswise into halves and hollow out the centers with a melon baller or small spoon.
Fill your cucumber cylinders with rice and fruit slices and then chop the roll into half inch discs.
For another style, cover your sushi rolling mat with plastic wrap and flatten out a thin layer of rice across the whole mat.
Stack a row of mango, strawberry and cucumber slices across the bottom and roll the bamboo mat forward to form a tight cylinder of rice around the fruit.
Remove from plastic wrap and cut into medallions. Wrap the medallions in long slices of mango and top with a blackberry.
For the last style, ball some rice in your hand and add a slice of fruit on top, like nigiri!
Customize your frushi platter with any fruit you like or go without the rice to make it even healthier!