Strawberry Shortcake Sushi Rolls are a fun and fresh twist on a classic dessert. Imagine sweet strawberries, fluffy cake, and whipped cream all rolled up like sushi. It’s colorful, light, and perfect for anyone who loves strawberries and a bit of playful presentation.
I love making these rolls when I want to surprise friends or family with something a little unexpected but still totally delicious. The combination of soft cake, juicy berries, and creamy filling makes every bite feel special. Plus, rolling them up sushi-style is easier than it looks—I like to use plastic wrap to help shape everything neatly.
These rolls are a great treat for summer parties or a simple weekend dessert. I usually slice them into bite-sized pieces, just like sushi, and serve them with a drizzle of honey or a sprinkle of powdered sugar on top. It’s a sweet way to share smiles and create happy dessert moments with those around you.
Key Ingredients & Substitutions
Sushi Rice: Sushi rice gives a sticky base that holds the roll together. If you don’t have sushi rice, short-grain rice works well too. Just rinse it well before cooking to remove excess starch.
Whipping Cream: Whipping cream makes the roll creamy and light. You can swap it with coconut cream if you want a dairy-free version. Just whip it until fluffy for best texture.
Strawberries: Fresh strawberries are key for sweetness and juiciness. If strawberries aren’t in season, try blueberries or raspberries for a different twist.
Crushed Cookies: The shortcake or graham cracker crumbs add a nice crunch outside the roll. Digestive biscuits or any mild, sweet cookie can work here if you want a substitution.
How Do You Roll Sushi Rolls So They Don’t Fall Apart?
Rolling the sushi roll tightly is the trick to avoid it falling apart. Here’s how I like to do it:
- Use plastic wrap on your sushi mat to keep the roll from sticking and help shape it.
- Spread the rice evenly and don’t overload the filling; too much cream or strawberries can make rolling tricky.
- When rolling, gently lift the edge closest to you and tuck the filling in as you roll forward using the sushi mat for support.
- Press slightly but don’t squeeze too hard or cream may squish out.
- Once rolled, chill before slicing—this helps the roll firm up and cuts cleaner.
Equipment You’ll Need
- Bamboo sushi mat – helps you roll the sushi tightly and evenly for neat slices.
- Plastic wrap – prevents the rice and cream from sticking to the sushi mat and makes rolling easier.
- Sharp knife – perfect for cleanly slicing the rolls without squishing them.
- Mixing bowls – for whipping cream and mixing rice ingredients smoothly.
- Hand mixer or whisk – to whip the cream until stiff peaks form quickly.
Flavor Variations & Add-Ins
- Swap strawberries for kiwi or mango slices for a tropical twist that adds bright color.
- Add a drizzle of chocolate sauce inside the roll for extra sweetness and richness.
- Try cream cheese instead of whipped cream for a tangy, thicker filling that pairs well with berries.
- Mix chopped nuts into the crushed cookie coating for added crunch and a nutty flavor.
Strawberry Shortcake Sushi Rolls
Ingredients You’ll Need:
For the Rice:
- 2 cups cooked sushi rice, cooled
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Whipped Cream Filling:
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Filling and Topping:
- 8-10 fresh strawberries, hulled and halved
- ½ cup crushed shortcake cookies or graham crackers
- Strawberry syrup or strawberry sauce, for drizzling
- Additional whole strawberries for garnish
Time Needed to Make This:
This recipe takes about 40 minutes from start to finish. Plan about 15 minutes for cooking and cooling the rice, 10 minutes for whipping the cream and assembling, and another 10-15 minutes chilling time for the roll to set up before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Cook 1 cup sushi rice according to package instructions if you don’t have pre-cooked rice. When it’s done, gently stir in 1 tablespoon sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Let the rice cool to room temperature before using.
2. Make the Whipped Cream Filling:
In a bowl, whip 1 cup whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until you get stiff peaks. This will be your creamy filling.
3. Assemble and Roll the Sushi:
Place a bamboo sushi mat on your work surface, cover it with plastic wrap to avoid sticking. Spread the cooled sushi rice evenly over the plastic wrap in a thin, rectangular layer about ¼ inch thick. Carefully flip the rice over onto another sheet of plastic wrap, so the rice side is down, then remove the top plastic wrap.
Spread whipped cream evenly over the rice and lay halved strawberries lengthwise along one edge. Using the sushi mat and plastic wrap, carefully roll the rice over the strawberries, keeping the roll tight.
4. Chill, Coat, and Slice:
Place the roll in the fridge for 10-15 minutes to firm up. Remove the plastic wrap and gently roll the sushi roll in crushed shortcake cookies or graham cracker crumbs for a crunchy outer layer. Slice the roll into 1-inch pieces with a sharp knife.
5. Serve and Enjoy:
Arrange the slices on a serving plate, drizzle with strawberry syrup, and garnish each piece with a small whole strawberry on top. Serve immediately and enjoy this sweet, fun dessert!
Can I Use Regular Rice Instead of Sushi Rice?
Yes, you can use short-grain or medium-grain rice as a substitute. Just be sure to rinse it well before cooking to remove excess starch and help it stick better for rolling.
How Do I Store Leftover Rolls?
Store any leftovers in an airtight container in the fridge for up to 1-2 days. Because of the whipped cream, it’s best eaten fresh, but chilling helps maintain structure.
Can I Make These Ahead of Time?
You can prepare the sushi rice and whip the cream a few hours ahead, but roll and assemble the sushi shortly before serving to keep the roll fresh and the cream fluffy.
What Can I Use If I Don’t Have a Bamboo Sushi Mat?
No worries! You can use a clean kitchen towel tightly wrapped in plastic wrap as a substitute to help roll the sushi evenly.
