Pineapple Chocolate Sushi With Fruit Sauce

cut the pineapple into small pieces

put the rice in a very heavy saucepan with the coconut milk, bring to the boil, then simmer very gently for 10 minutes, stirring frequently, until the rice has the consistency of a thick Risotto. Add sugar and vinegar, cover and leave to cool.

Melt the chocolate. Draw 3 rectangles, each 24x7 10 cm, on 3 sheets of non-stick baking paper so that one long side is on the edge of the paper.

Spoon the cooled rice on a 3 separate sheets of rectangle butter paper, pressing down very firmly with the back of a spoon. arrange a thin line of pineapple down the centre of each.

carefully roll up the fruits and rice in the paper,squeezing the edges of the paper tightly together so that the rice is tightly packed.roll up the rice in the chocolate ( Chocolate edges should just meet) chill for two hours then remove the paper. Serve with pineapple and cranberry sauces

For cranberry sauce

Boil cranberry in water. let the water reduce to half, add sugar. Cook for few more minutes. switch off the gas and let it cool for some time blend the mixture and pass through the strainer

For pineapple sauce -

Cook Pineapple in water and juice. .let the water reduce to half add sugar. Cook for few more minutes. switch off the gas and let it cool for some time. churn the mixture in a blender. When it comes to room temperature pass through the stainer