Rinse sushi rice under cold water until water runs clear. Cook rice with 2 cups of water in a pot until absorbed (about 15-20 mins). Let rest covered for 10 minutes.

Warm coconut milk, granulated sugar, vanilla, and salt in a saucepan until sugar dissolves. Pour over cooked rice in a wide bowl, folding gently. Let cool to room temperature.

Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Transfer to a piping bag.

Wrap a bamboo rolling mat in plastic wrap. Wet hands lightly and press about 3/4 cup of the sweet rice into a 7x5-inch rectangle on the mat.

Pipe a line of cream cheese across the bottom third of the rice. Place strawberry matchsticks next to the cream cheese.

Using the mat, roll the rice tightly over the filling into a cylinder shape. Squeeze gently to secure. Repeat with remaining ingredients.

Wrap the rolls in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.

Slice each roll into 6-8 pieces using a very sharp knife, wiping the blade with a warm damp cloth between every cut.

Microwave strawberry preserves with 1 tbsp water for 20 seconds. Strain through a fine-mesh sieve to create a smooth glaze.

Top each sushi piece with a fresh strawberry half and generously drizzle with the glossy strawberry glaze. Serve immediately.