Indulge in a Delicious Strawberry Shortcake Cheesecake Sushi Rolls recipe A fusion of flavors that combines sweet strawberries creamy cheesecake
Ingredients
Scale
1 cup sushi rice
1 ½ cups water
8 oz cream cheese
½ cup powdered sugar
1 tsp vanilla extract
2 cups fresh strawberries
4 sheets of nori (optional)
Chocolate drizzle (optional)
Other fruits (optional)
Sprinkles (optional)
Fresh mint leaves (special garnish)
Whipped cream (special garnish)
Chopped nuts (special garnish)
Instructions
Prepare the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rice with 1 ½ cups of water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit for another 10 minutes without lifting the lid.
Make the filling: In a mixing bowl, combine 8 oz cream cheese, ½ cup powdered sugar, and 1 tsp vanilla extract. Beat with an electric mixer until the mixture is creamy and well-combined.
Prepare the strawberries: Wash, hull, and slice your 2 cups of strawberries. Set them aside for assembly.
Assemble the rolls: Once the sushi rice is cool and sticky, dampen a bamboo sushi mat. Place a sheet of nori on it (if using) or simply use a clean parchment paper. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Spread a generous line of the cream cheese mixture across the center, followed by a few slices of fresh strawberries.
Roll the sushi: Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep everything intact. Roll until you reach the edge of the nori. If you used nori, wet the edge to seal the roll.
Cut the rolls: Using a sharp knife, slice the rolled sushi into bite-sized pieces. Clean the knife between cuts for cleaner edges.
Plate and garnish: Arrange the sushi rolls on a serving plate, and garnish with fresh mint leaves, whipped cream, or sprinkles as desired.
