A playful and elegant dessert that combines the sweet, juicy flavor of fresh strawberries with a creamy filling, all wrapped in light, fluffy sushi rice. Perfect for summer picnics or family gatherings.
Ingredients
Scale:
1 cup sushi rice
1 ¼ cups water
2 tablespoons sugar
2 tablespoons rice vinegar
1 cup fresh strawberries, sliced
8 ounces cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate sauce (for drizzling, optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for 18-20 minutes until the rice is tender.
Remove the rice from heat and let it sit covered for 10 minutes. Mix in sugar and rice vinegar while the rice is still warm, then allow it to cool.
In a separate bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
Place a sheet of plastic wrap over a bamboo sushi mat. Wet your hands and spread a handful of cooled sushi rice evenly over the nori, leaving a small border at the top.
Spread a layer of the cream cheese filling across the rice, then add a line of sliced strawberries on top.
Carefully lift the bamboo mat and roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge with a little water.
Slice the roll into 6-8 pieces using a sharp, wet knife.
Drizzle with chocolate sauce if desired, and serve immediately or chill in the fridge for an hour.
