Description
Indulge in the captivating fusion of rich red velvet cake and creamy cheesecake, wrapped up in delicate sushi rolls for a unique and delightful treat.
Ingredients
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup red velvet cake mix
– 2 cups sushi rice, cooked and cooled
– 4 sheets nori seaweed
– 1/4 cup toasted coconut flakes (optional)
– 2 tablespoons chopped fresh mint (optional)
Instructions
1. In a medium bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add the granulated sugar and vanilla extract, and beat until well combined.
3. Fold in the red velvet cake mix until fully incorporated.
4. Lay a sheet of nori on a bamboo sushi mat. Spread 1/2 cup of the sushi rice evenly across the nori, leaving a 1-inch border on one of the long sides.
5. Spread 2-3 tablespoons of the red velvet cheesecake mixture in a line down the center of the sushi rice.
6. Carefully roll the sushi, using the bamboo mat to help you, until you reach the 1-inch border. Wet the border with water to seal the roll.
7. Repeat with the remaining nori, sushi rice, and cheesecake mixture to make 4 rolls total.
8. Slice each roll into 6-8 pieces using a sharp, wet knife.
9. Garnish the sushi rolls with toasted coconut flakes and fresh mint, if desired.
Notes
For best results, use freshly cooked and cooled sushi rice. The red velvet cheesecake mixture can be made ahead of time and stored in the refrigerator until ready to assemble the rolls.
- Prep Time: 20
- Category: Cakes, Pies & Cheesecakes
- Method: No-Bake
- Cuisine: Fusion