Rinse the sushi rice under cold water until the water runs clear.

Combine the rinsed rice and water in a medium saucepan and bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.

Remove from heat and let it sit, covered, for 10 minutes.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Gently fold this mixture into the cooked rice, being careful not to mash the grains.

Allow the rice to cool to room temperature.

Lay a sheet of plastic wrap on a bamboo sushi mat or a clean surface and lightly spray with cooking spray or place a piece of parchment paper on top.

Spread a thin layer of sushi rice over the plastic wrap, leaving about 1 inch of space at the top.

Sprinkle a layer of Fruity Pebbles over the rice, then arrange slices of banana, strawberries, and mini marshmallows in a line across the center of the rice.

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight.

Roll until you reach the uncovered edge of the plastic wrap. Moisten the edge with a little water to seal the roll.

Slice the sushi roll into 1-inch pieces using a sharp knife.

Serve with chocolate syrup drizzled on top if desired.