Description
Indulge in the ultimate fusion of red velvet and cheesecake with these irresistible bite-sized sushi rolls. Featuring a rich, velvety exterior and a creamy, decadent filling, these delectable treats are perfect for parties, desserts, or anytime cravings.
Ingredients
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 box red velvet cake mix, prepared according to package instructions
– 2 cups sushi rice, cooked and cooled
– 8 sheets nori (seaweed sheets)
– Fresh raspberries, mint leaves, and powdered sugar for garnish
Instructions
1. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
2. Roll out the red velvet cake batter thinly onto a baking sheet and bake according to package instructions. Allow to cool completely.
3. Cut the red velvet cake into long, thin strips, approximately 1/2 inch wide and 3 inches long.
4. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange a few strips of the red velvet cake across the center of the rice, then top with a line of the cream cheese mixture.
6. Carefully roll the sushi, using the bamboo mat to help you, until it’s fully wrapped.
7. Slice the sushi roll into 1-inch pieces using a sharp, wet knife.
8. Arrange the red velvet cheesecake sushi rolls on a serving platter and garnish with fresh raspberries, mint leaves, and a light dusting of powdered sugar.
9. Serve immediately and enjoy this decadent fusion of flavors!
Notes
For a creamier texture, you can add a tablespoon of heavy cream to the cream cheese mixture. Refrigerate any leftover sushi rolls in an airtight container for up to 3 days.
- Prep Time: 30
- Cook Time: 15
- Category: Pies & Pastries
- Method: Assembly
- Cuisine: American