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Okay, it's not really sushi, but who cares?

What you need:

• Rice
• Sugar
• Food coloring, if desired
• Spring roll wrappers - small (8") ones, preferably
• Fruit - mango, kiwi, persimmon, banana, strawberry, and whatever else you can cut into strips. The more flavors and textures, the better.
• Anko, if desired

Make some rice, adding 1.5 tablespoons of sugar and one drop of food coloring (if desired) to the water for each cup of dry rice. When that's cooked and cooled down a little, prepare the wrappers. Soak one sheet at a time in a pan of warm water big enough to hold the whole thing. Push it under the surface of the water and let it soak undisturbed for about 2 minutes, until pliable. Then take it out of the water. They're fragile and edges will almost certainly develop small tears along the edges, but if you're careful you should be able to lift it out without those going too deep. Place it flat on a paper towel, put another towel on top, and gently press the excess water out. Then place another wrapper in the water to soak.

Leave the wrapper on the paper towel. Gently spread a thin layer of rice on it, leaving 1/2 inch around the edges free. Be careful not to tear the wrapper! Then lay strips of fruit on the rice, same as if you were making regular sushi, and add a line of anko if you're using that. Then roll the wrapper toward yourself, again as if you were making regular sushi. Finally, cut the roll into one-inch lengths.