Sweet ‘Sushi’ Three Ways
[Vegan, Gluten-Free]

To Make the Breakfast Sushi:

1. Add the coconut milk, agave, and sushi rice to a pot. You can add a little cinnamon, too, if you are feeling it. Cook it for about 20 minutes until the rice is soft. You might have to add more liquid. You also have to stir it very constantly otherwise it will burn and stick. Put the rice in an even layer on a baking tray to cool.
2. Chop the mango and strawberries into really thin batons. Lay out your sushi mat and cover it with a layer of cling film.
3. Then sprinkle an even layer of granola all over the surface. By this time the rice should be cool enough.
4. Take small handfuls of the rice and pat it flat, then put it onto the mat/granola and pat it out. You don’t want to displace the granola so be very careful. Also don’t go right to the edges.
5. Roll up the mat, you will have to pull the cling film away when you roll it.
6. Once you have a sushage (cross between sushi and sausage), wrap it up into the cling film and put it into the refrigerator for 15 minutes.

To Make the Black Forest Sushi:

1. Put the coconut milk, cocoa powder, vanilla extract, and agave nectar into a saucepan and stir. Add the sushi rice and cook it for about 20 minutes. As with before you have to stir it fairly vigorously to stop it from sticking!
2. Spread the sushi onto a baking tray and let it cool. Whilst that is going on melt some chocolate and drain the cherries.
3. Cover the sushi mat in cling film. Spread the sushi rice over the mat and pat it down quite firmly. Pour the chocolate over the sushi rice and spread it over the surface of the sushi. Put a row of cherries about 1/5 of the way up the sushi rice on the mat.
4. Roll it up and wrap it in cling film. Put it in the refrigerator for 30 minutes. Then cut it up into little wheels. Then unwrap the sausage and cut it into slices that are about 1-inch thick.

To Make the Coffee Walnut Sushi:

1. Boil the water, then add the coffee and stir it all around. Next add the agave and rice milk. Put it all in a saucepan and add the rice. Cook it for 20 minutes and then spread it out onto a baking tray to cool down.
2. Meanwhile, mix the icing sugar and margarine to make the buttercream.
3. Line a sushi mat with cling film and push the rice down onto the mat. Spread the buttercream on top in an even layer.
4. Crush the walnuts and put them in a row 1/5 of the way up the sushi.
5. Put it into the refrigerator for 30 minutes. Finally, cut it up.