Strawberry Cheesecake Sushi Rolls

Ingredients (Serves 4)

For the “Rice” Layer:

• 2 cups prepared sushi rice (or sweet sticky rice)

• 2 tablespoons sugar

• 1 tablespoon rice vinegar

• 1 tablespoon milk (optional, for softer texture)

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened

• 1/4 cup (50g) granulated sugar

• 1/2 teaspoon vanilla extract

• 1/4 cup heavy cream (optional, for lighter texture)

For the Filling:

• 1 cup fresh strawberries, sliced

• 1/2 cup sponge cake or pound cake strips

For the Topping:

• 1 cup strawberry sauce (homemade or store-bought)

• Fresh whole strawberries

• Fresh raspberries (optional)

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Instructions

1. Prepare the Sweet Rice

While rice is still warm, mix sugar and rice vinegar until dissolved.
Fold gently into the rice. Let cool completely.

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2. Make the Cheesecake Cream

Beat cream cheese and sugar until smooth.
Add vanilla and heavy cream (if using) and whip until light and fluffy.

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3. Assemble the Rolls

Place plastic wrap on a bamboo sushi mat.

Spread an even layer of sweet rice (about 1/2 inch thick) into a rectangle.

Spread a layer of cheesecake cream over the rice.

Add a strip of sponge cake and sliced strawberries along the center.

Using the mat, carefully roll tightly into a log shape.

Wrap and refrigerate for 30–60 minutes to firm up.

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4. Slice and Decorate

Use a sharp knife (wipe between cuts) to slice into even pieces.

Arrange on a plate.
Drizzle generously with strawberry sauce.
Top each piece with fresh strawberries.

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Tips

• Chill before slicing for clean cuts.

• Lightly wet your knife to prevent sticking.

• You can substitute rice with thin sponge cake sheet for a softer version.