Description
These Strawberry Shortcake Sushi Rolls combine the classic dessert with a playful sushi twist, featuring fresh strawberries and a creamy filling. Perfect for gatherings, they are visually stunning and bursting with flavor.
Ingredients
Scale
- 1 cup sushi rice, rinsed
- 1¼ cups water
- 1½ tbsp sugar
- 1 tsp rice vinegar
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 10–12 small strawberries, hulled and dried
- 6–8 graham crackers, crushed (about ¾ cup), plus 2 tbsp for topping
- ¼ cup strawberry jam, gently warmed
- Pinch of salt
Instructions
- In a medium saucepan, combine 1 cup of rinsed sushi rice and 1¼ cups of water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for exactly 15 minutes or until the water is absorbed. Remove from heat and let it sit for 10 minutes, keeping the lid on.
- Once the rice has rested, transfer it to a large bowl. Stir in 1½ tablespoons of sugar, 1 teaspoon of rice vinegar, and a pinch of salt. Use a wooden spoon to gently fold the ingredients together, being careful not to mash the rice. Allow the rice to cool completely to room temperature.
- In a medium bowl, beat the softened cream cheese, ⅓ cup of powdered sugar, and 1 teaspoon of vanilla extract together until fluffy and smooth. This should take about 2-3 minutes. Transfer the mixture to a piping bag, or simply keep a spoon handy for spreading.
- Lay a sheet of plastic wrap over a bamboo sushi mat. Press the cooled rice into a 9×10-inch rectangle on top of the plastic wrap. Aim for an even layer about ½ inch thick. Spread a thin stripe of the cream filling along the center of the rice, then line up the hulled strawberries horizontally across the filling.
- Carefully lift the edge of the mat closest to you and start rolling the rice over the filling and strawberries. Roll tightly but gently to avoid squeezing out the filling. Once rolled, wrap the sushi tightly in the plastic wrap and chill it in the refrigerator for 20-30 minutes to firm up.
- After chilling, unwrap the sushi roll and place it seam-side down on a cutting board. Drizzle the gently warmed strawberry jam over the top and sprinkle with the remaining crushed graham crackers. Using a chilled knife, slice the roll into 1-inch pieces. Wipe the knife with a damp cloth between cuts for cleaner slices. Serve immediately and enjoy!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: No baking required
- Cuisine: Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Ensure the rice is completely cooled before assembling to avoid mushy strawberries. A bamboo sushi mat makes rolling easier, but a clean kitchen towel can work in a pinch. Use fully softened cream cheese for a smooth filling.