Combine red beans and 1 cup sugar in a small saucepan. Cook over medium heat for 10 to 12 minutes or until sugar dissolves and mixture is glossy. Remove from heat; mash with potato masher or fork, leaving some bean whole. Cover and chill red bean paste for 2 hours or until mixture has thickened.

Cook rinsed and drained sushi rice according to pkg. directions. Fluff rice with fork; set aside. Stir together ½ cup hot water, 2 Tbsp. sugar and coconut oil in a small bowl until combined. Stir mixture into cooked rice. Set rice mixture aside.

Spray the bottom and side of a 9-in.-diameter glass, rounded-bottom bowl (8 to 10 cups) with nonstick spray. Arrange a thick layer of chopped dried or candied fruit in bottom of bowl.

Using one-third of the rice mixture, using damp hands, firmly pat a 1-in.-thick layer of rice over the fruit in bottom of bowl and one-third way up the side of the bowl. Place a row of dried fruit along the edge of the bowl.

Spoon the red bean paste into the center. Using damp hands, firmly pat remaining rice on top of the bean paste; pat the top smooth. Place 2 rows of dried fruit along the edge of the bowl and on top of the rice.

To cook, place a trivet or round wire rack in the bottom of a large stock pot; add 1 to 2 in. of water. Carefully place the uncovered bowl with rice mixture on trivet or wire rack. Cover stockpot and steam the rice mixture over boiling water for 45 minutes; add additional water every 15 minutes as needed.

Meanwhile, for syrup, stir together ½ cup cold water and corn starch in a small bowl; set aside. Stir together remaining 2 Tbsp. sugar and lemon juice in a small saucepan; stir in corn starch mixture. Cook and stir over medium heat until sugar dissolves and mixture is slightly thickened; set aside.

Carefully remove rice mixture from stockpot. Cool slightly. Place a serving plate face down over the bowl of rice pudding. Carefully invert the bowl and plate; remove bowl. Brush hot syrup over the pudding. Serve warm or at room temperature.