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Strawberry Shortcake Sushi Roll

A creative and stunning dessert sushi roll made with sweet coconut rice, fresh strawberries, a creamy cheesecake filling, and topped with a glossy strawberry glaze and shortcake crumbs.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 rolls
Course: Dessert, Snack
Cuisine: American, Japanese-Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Sweet Sushi Rice
  • 1 cup short-grain sushi rice rinsed well
  • 1.25 cups water
  • 0.5 cup full-fat coconut milk canned
  • 3 tbsp granulated sugar
  • 0.25 tsp salt
  • 0.5 tsp vanilla extract
Creamy Filling
  • 6 oz cream cheese softened
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
Assembly & Topping
  • 1 lb fresh strawberries divided
  • 0.25 cup strawberry syrup or glaze
  • 0.33 cup graham cracker crumbs
  • 1 sprig fresh mint leaves for garnish

Equipment

  • Bamboo sushi mat
  • Plastic Wrap
  • Sharp knife
  • Saucepan

Method
 

  1. Rinse sushi rice until water runs clear. Combine with water in a saucepan, bring to a boil, cover, and simmer on low for 15-20 minutes until cooked.
  2. Whisk coconut milk, sugar, salt, and vanilla. Fold this mixture into the hot cooked rice. Let cool to room temperature.
  3. Beat the softened cream cheese with powdered sugar and vanilla until fluffy. Quarter half of the strawberries and thinly slice the other half.
  4. Cover a bamboo sushi mat with plastic wrap. With wet hands, press a layer of sweet rice into a rectangle on the mat.
  5. Pipe a line of cream cheese filling horizontally across the rice. Place the quartered strawberries next to the cream cheese.
  6. Using the mat, roll the rice tightly over the filling to form a cylinder. Squeeze gently to secure.
  7. Drape the thinly sliced strawberries over the top of the roll. Cover with plastic wrap and press gently to adhere.
  8. Using a very sharp, wet knife, slice the roll into pieces, wiping the blade clean between cuts.
  9. Drizzle heavily with strawberry syrup, sprinkle with graham cracker crumbs, and garnish with mint.

Notes

Always use wet hands when handling the sweet sticky rice to prevent it from sticking to your fingers. Slice with a hot, damp knife for clean cuts.