Place the water and rice in a saucepot and add a pinch of salt.
Bring to a boil, reduce the heat to a simmer, and cook, covered, for 15 minutes.
Remove from the heat and allow to stand an additional 10 minutes.
Transfer the rice to a large bowl. Add the sugar, coconut milk and stir gently until well combined.
Cover with a damp towel and allow to stand for 15 minutes before using.
To make the fruit sushi, place the nori, shiny side down, on a plastic wrapped bamboo mat.
Dip fingers in water and gently spread the Sweet Sticky Rice on the ½ sheet of nori, leaving a ½ inch strip without any rice on the end furthest away from you.
The amount of rice on the sheet of nori should only be one grain high. Less is more!
Place a small amount of the mango, pineapple and sesame seeds about 1 inch from the bottom of the nori. Position your thumbs under the mat and place your other fingers on the ingredients to keep them in place. Using your thumbs, bring the mat up and over the ingredients. Remove your fingers from the ingredients so you can "tuck them in".
With the mat wrapped around the roll, tighten this portion of the roll by placing one hand around the roll and the other hand at the top of the mat and pull in opposite directions along the whole length of the roll. Keep in mind this is just to secure the ingredients. The roll is not complete yet.
To finish rolling the maki roll, spread a small amount of water along the top border of the nori without any rice. Use the mat to finish rolling the maki up and to seal it closed. Tighten the roll in the same fashion by pulling in opposite directions.
Don’t just squeeze the roll, roll it!
Dip your sharp knife into the water and allow the water to run down the blade. Letting the knife do the work, cut each roll into 6 pieces.