Description

If you’re craving a dessert that’s fun, refreshing, and adorable enough to brighten any day, these Strawberry Sushi Rolls are perfect. They combine juicy fresh strawberries with lightly sweetened vanilla sticky rice, rolled up into cute bite-size pieces that look like sushi — but taste like a fruity treat.

Ingredients

For the Sweet Rice

1 cup sushi rice (short-grain; essential for stickiness)
1¼ cups water
2 tbsp granulated sugar
½ tsp vanilla extract or 1–2 tbsp coconut milk (optional for extra flavor)

For the Filling

6–8 medium strawberries, hulled and firm

For the Outside “Wrap” (Choose One)

Thin strips of nori
Thin strips of rice paper
Thin strips of fruit leather (strawberry or mango works great)

Optional Garnishes

Toasted coconut flakes
Crushed freeze-dried strawberries
Melted dark chocolate (small drizzle)
Sesame seeds
Powdered sugar

Instructions

1. Rinse & Cook the Rice

Place sushi rice in a fine-mesh strainer and rinse under cold water until mostly clear.
Combine the rinsed rice and 1¼ cups water in a saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Turn off heat and let sit, covered, for 10 minutes.

Tip: Don’t lift the lid while cooking — the steam is essential!

2. Sweeten the Rice

Transfer warm rice to a glass, ceramic, or wooden bowl.
Sprinkle sugar (and vanilla or coconut milk, if using) on top.
Gently fold with a rice paddle or wooden spoon until evenly mixed.
Let cool until warm, not hot.

3. Set Up Your Rolling Station

Spread a piece of plastic wrap on your counter (about 12 inches long).
Wet your fingers to prevent sticking.
Press ½–¾ cup of warm rice into a rectangle about 5×7 inches, ¼-inch thick.

4. Add the Strawberries

Line 3–4 hulled strawberries horizontally across the center of the rice.

5. Roll It Up

Use the plastic wrap to lift the bottom edge of the rice and roll it over the strawberries, tightening as you go — like rolling sushi.
Twist the ends of the plastic wrap to secure.

Repeat with remaining rice.

6. Chill

Refrigerate the wrapped logs for 15–20 minutes until firm.

7. Slice & Wrap

Unwrap a chilled log.
Slice into ¾–1 inch rounds using a sharp knife dipped in warm water between each cut.
Wrap each piece with a thin strip of nori, rice paper, or fruit leather if you want that “belted” sushi look.

8. Garnish & Serve

Arrange your sushi rolls on a platter and sprinkle or drizzle any toppings you like. Serve slightly chilled for the most refreshing bite.

Notes

Use short-grain sushi rice only — it’s the key to perfect stickiness.
Let the rice cool enough before rolling so it isn’t mushy.
Wet your hands often to avoid sticking.
A sharp, clean, warm knife makes slicing much easier.
Don’t overfill with strawberries — keep them snug.