Cut the mini Swiss rolls in the dimension of the different types of sushi. I made ikura (salmon roe), tamago (omelette), tuna, salmon and prawn nigiri and California rolls.

Spread some icing on the parts that are going to be visible and that will have to be covered with “rice”. Then coat them with the shredded coconut: there you have the base of your sushi (rice).

Then prepare the toppings with coloured fondant.

For the salmon, tuna and prawn I used a single colour as a base and inserted some thin strips of white to make it look like the flesh of the fish. I then rolled/shaped them like slices of fish and prawns.

I made tamagoyaki with yellow fondant and I made concentric marks on it using a toothpick to make it look more real.

To make the ikura I simply rolled tiny balls of orange fondant.

For the California rolls, I used some green fondant for the cucumber/avocado and a piece of yogurt stick to make the crab stick.

Roll some black/very dark green fondant very thin and cut it in strips to make nori and then wrap it around the California rolls and the ikura nigiri. Also cut a small strip for each of the tamago nigiri you make.

Now you are ready to assemble your sushi.

I served it with some home-made chocolate sauce as soy sauce and some pickled ginger and wasabi made with fondant. And chopsticks, of course!