Strawberry shortcake sushi rolls are a no-bake dessert built like a sushi roll. Sweetened sushi rice stands in for the cake, whipped cream and graham cracker crumbs are the filling, and sliced strawberries run down the middle. You roll it in a bamboo mat, chill it for about 30 minutes and cut it into 1-inch pieces. The recipe makes 4 servings, with one roll per serving.
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Nothing here goes in the oven. The only cooking is the pot of rice, and the rest is whipping, spreading and rolling. Prep takes 30 minutes and cooking takes 20, for 50 minutes in total.
What Goes in the Rolls
The full amounts are in the recipe card at the bottom. These are the parts that decide how the rolls turn out.
- Sushi rice (2 cups) and water (2 1/2 cups): the sticky, chewy base that holds the roll together.
- Granulated sugar (1/4 cup), rice vinegar (2 tablespoons), vanilla extract (1 teaspoon) and salt (1/4 teaspoon): stirred together and folded into the cooked rice. The sugar sweetens it, the vinegar adds a slight tang and the salt rounds the flavor out.
- Heavy whipping cream (1 cup), powdered sugar (2 tablespoons) and vanilla extract (1 teaspoon): the whipped cream filling.
- Fresh strawberries (1 cup, hulled and sliced): the center of the roll.
- Graham cracker crumbs (1/2 cup): they stand in for the shortcake and add some crunch.
- Mint leaves: optional, for garnish.
Cooking the Rice
Rinse the rice under cold water until the water runs clear. This removes extra starch. Put the rinsed rice and water in a medium saucepan, bring it to a boil over medium-high heat, then turn it to low, cover and simmer for 18 to 20 minutes, until the rice is tender and the water is gone. Take it off the heat and leave it covered for 10 minutes. The rest finishes the cooking and leaves the rice fluffy.
Fold the sugar, vinegar, vanilla and salt mixture into the rice gently so every grain is coated, then let the rice cool to room temperature. Cooling to room temperature is what makes the rice workable for rolling, so do not skip it.
Whipping the Cream and Rolling
Whip the cream until soft peaks form, add the powdered sugar and vanilla, and keep whipping until the peaks are stiff.
Lay plastic wrap on a bamboo sushi mat and spread a thin layer of rice over it, leaving a 1-inch border at the top. Spread the whipped cream over the rice, sprinkle on the graham cracker crumbs and lay the strawberry slices in a line along the bottom edge. Roll away from you using the mat, pressing gently to keep the roll tight. Use the plastic wrap to shape the roll and seal the ends.
Getting Clean Slices
- Chill the roll for about 30 minutes. It sets the filling, lets the flavors meld and makes slicing much easier, since a cold roll holds its shape.
- Use a sharp knife. A dull one squashes the roll. Take off the plastic wrap first, then cut into 1-inch pieces.
- Adjust the sweetness. You can cut back the sugar in the rice or the cream to taste. Sugar substitutes are an option too.
Serve the slices with extra whipped cream and mint leaves if you like.
Ways to Change It
- Chocolate: add a couple of tablespoons of cocoa powder to the whipped cream, or use chocolate graham crackers in place of regular ones.
- Other fruit: bananas or blueberries work in place of the strawberries, and peaches or raspberries are other options.
- Dairy-free: use coconut cream in place of the heavy cream and whip it the same way. It gives the rolls a tropical note.
The flavors are close to strawberry shortcake, so a strawberry shortcake cheesecake salad covers the same ground if you would rather skip the rolling.
What to Serve With Them
A fruit salad of berries or melon sits well next to the rolls, and so does a dollop of extra whipped cream. A cup of herbal tea such as chamomile or peppermint balances the sweetness.
Nutrition per Serving
One roll has approximately 320 calories, 15 grams of fat (9 grams saturated), 45 grams of carbohydrates, 1 gram of fiber, 15 grams of sugar, 4 grams of protein and 150 milligrams of sodium. These are estimates. With sugar in the rice and the cream, plus the graham crackers, this is not a low-carb or keto dessert.
FAQ
Can I make the rolls ahead of time?
Yes. They can be made a day ahead and kept in an airtight container in the refrigerator.
What fruit can replace the strawberries?
Bananas and blueberries both work. Peaches or raspberries are other choices.
How do you store leftovers?
Wrap them tightly in plastic wrap or put them in an airtight container in the refrigerator. They keep for up to 2 days and taste best chilled.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Strawberry Shortcake Sushi Rolls: A Sweet Delight Awaits!
Ingredients
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
In a small bowl, mix the sugar, rice vinegar, vanilla extract, and salt until dissolved. Gently fold this mixture into the cooked rice, ensuring the rice is evenly coated. Allow the rice to cool to room temperature.
While the rice is cooling, whip the heavy cream in a mixing bowl until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Lay a sheet of plastic wrap on a bamboo sushi mat. Spread a thin layer of the cooled sushi rice over the plastic wrap, leaving a 1-inch border at the top.
Spread a layer of whipped cream over the rice, then sprinkle a layer of graham cracker crumbs. Arrange the sliced strawberries in a line along the bottom edge of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep the roll tight. Once rolled, use the plastic wrap to shape the roll and seal the edges. Chill in the refrigerator for about 30 minutes.
After chilling, remove the sushi from the plastic wrap and slice into 1-inch pieces. Serve with additional whipped cream and mint leaves for garnish if desired.
Notes
For a chocolate twist, add cocoa powder to the whipped cream or use chocolate graham crackers instead of regular ones.
Substitute other fruits like bananas or blueberries for a different flavor profile.
Nutrition
| Serving Size | 1 roll |
|---|---|
| Calories | 320 calories |
| Sugar Content | 15g |
| Sodium Content | 150mg |
| Fat Content | 15g |
| Saturated Fat Content | 9g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 1g |
| Protein Content | 4g |
| Cholesterol Content | 50mg |