Spread icing on the parts that will be visible and need to be covered with “rice”. Then coat them with shredded coconut to create the sushi rice base.

Prepare the toppings using coloured fondant.

For the salmon, tuna, and prawn, use a single colour of fondant as the base, and insert thin strips of white to resemble the flesh of the fish. Roll and shape into slices of fish and prawns.

Make the tamagoyaki using yellow fondant, and create concentric marks with a toothpick to give it a more realistic look.

To make the ikura, roll tiny balls of orange fondant.

For the California rolls, use green fondant for the cucumber and avocado, and a piece of yoghurt stick to represent the crab stick.

Roll black or very dark green fondant very thin, and cut it into strips to make the nori. Wrap it around the California rolls and the ikura nigiri. Also, cut a small strip for each tamago nigiri.

Assemble the sushi using the prepared bases and toppings.

Serve with homemade chocolate sauce, as soy sauce, along with pickled ginger, wasabi made with fondant, and chopsticks.