I fell in love with sushi the very first time I tried it. With a love for most foods new and different, I love the fresh and beautiful way sushi comes together. So then I decided dessert sushi would be possible-after doing some research I found some ideas. Obviously I’m not the first here, but I came up with my own version. The only thing I took was molding chocolate recipe, which is a bag of chocolate chips with 3 tbs of karo syrup. Molding chocolate is also available.
The rest was just my own idea of what would look similar to sushi but be a delectable bite of sweetness.
I started with one package of chocolate chips. Once melted in the microwave, mix in the 3 TBS karo syrup. I let it cool for a while in the fridge down to a workable temp. In order to work on my roll, I put the chocolate between 2 layers of plastic wrap and used a rolling in to roll it as thin as I could without getting holes. Thinner is better here.
My version wanted some sort of rice. So I used rice krispies. In order to keep it soft, I mixed it with a combination of equal parts softened cream cheese and marshmallow fluff. The only time in my life I have ever bought that stuff, but I need sweet and soft. After rolling this out flat between plastic, I put it on the chocolate.
Now I have the fruit. I decided fruit of various colors would be attractive and tasty. I bought fresh strawberries, kiwi and papaya. I think the result was fabulous. Papaya and kiwi are not my normal type but it was a perfect combination. To keep my fruit easy to work with I sliced it in squareish strips. Then I put them all on a tray and froze it. This helped keep from squishing 
The rolling part is tricky, I kept the bottom plastic wrap on and work quickly as the chocolate hardens and cracks or melts at your touch. I haven’t got it down easy yet. Some of my rolls turned out better than others, my prettiest ones I took to a party and forgot to take a picture. I decorated my trays mostly with mint and a dish of dark chocolate syrup ’soy sauce’ for dipping.
This was one of the last ones, I added some homemade jelled cranberry ‘ginger’ and pistachio ‘wasabi’. 
