½ c peanut butter cereal or graham cracker, crushed into crumbs by hand or with a food processor
½ c Prepared sushi rice (including the addition of sushi-su, a vinegar/sugar mix, I followed Candice Kumai's instructions here and made a half batch)
8 oz low fat cream cheese (vegan cream cheese works just as well)
½ c diced strawberries
powdered sugar (start with ~1/4 c and increase based on personally preference)
Chocolate chips, optional
Instructions
In a bowl, combine the cream cheese (microwave for a few seconds if it's hard to stir) with the sliced strawberries. Add the sugar, taste, and add more sweetener if necessary.
On a bamboo sushi mat (wrapped in plastic wrap for easy clean up), sprinkle an even layer of crushed cereal.
Press ½ c of the rice into a square on top the cereal using slightly wet hands (to prevent sticking).
On the end of the rice closest to you, spoon a line of the strawberry mixture (approximately an inch wide and a half inch thick) all the way across the rice.
Using the bamboo mat, roll the sushi (watch youtube videos for tips!).
Slice using a wet knife, wiping the knife between cuts.
If desired, melt chocolate chips in the microwave (microwave in increments of 20 seconds, stirring between each until melted) and drizzle over top.
Serve immediately or refrigerate in an airtight container for a few hours (rice will dry out if stored too long)
Notes
Makes approximately 3 rolls, you may have filling left over. I cannot stress enough that I am not an expert in sushi rolling or rice making -- please use the power of the internet for tips on rolling (youtube is your friend!) and making the sushi rice.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/04/13/kirin-sushi-tamago/