Description
Indulge in the ultimate fusion of red velvet and cheesecake with these irresistible bite-sized sushi rolls.
Ingredients
Scale
- 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
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Roll out the red velvet cake batter thinly onto a baking sheet and bake according to package instructions. Allow to cool completely.
- Cut the red velvet cake into long, thin strips, approximately 1/2 inch wide and 3 inches long.
- 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.
- 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.
- Carefully roll the sushi, using the bamboo mat to help you, until it’s fully wrapped.
- Slice the sushi roll into 1-inch pieces using a sharp, wet knife.
- 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.
- Serve immediately and enjoy this decadent fusion of flavors!
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg