Simple Sun Butter and Strawberry Jam Sushi Rolls
Soft, slightly sticky sushi rolls filled with creamy sun butter and sweet strawberry jam, perfect for a nut-free lunch that’s quick, easy, and visually playful.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6-8 pieces (1 roll) 1x
- Category: Lunch, Snack
- Cuisine: Fusion
Ingredients
Scale
- 1 cup (200g) uncooked sushi rice, rinsed and cooked
- 2 tablespoons (30ml) rice vinegar
- ¼ cup (60g) smooth sun butter
- ¼ cup (80g) strawberry jam, preferably seedless
- 2 nori sheets (optional)
- 1 teaspoon (5ml) honey or maple syrup (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
- Rinse 1 cup (200g) sushi rice under cold water until the water runs clear. Cook according to package instructions (usually 1 cup rice to 1¼ cups (300ml) water). Let it steam for 10 minutes after cooking.
- While rice is warm, transfer it to a large bowl. Add 2 tablespoons (30ml) rice vinegar and optionally 1 teaspoon (5ml) honey or maple syrup. Fold gently with a wooden spatula to mix without mashing the grains. Let it cool to room temperature (about 15 minutes).
- Lay down your sushi mat or parchment paper. If using nori sheets, place one on the mat.
- Moisten your hands with water to prevent sticking. Take about ½ cup (100g) cooled rice and evenly spread it over the nori or parchment, leaving about an inch (2.5cm) at the top edge clear.
- Spread 2 tablespoons (30g) sun butter evenly across the rice, followed by 2 tablespoons (30g) strawberry jam in a thin, even layer. Be gentle so the rice layer stays intact.
- Use the sushi mat or parchment to carefully roll from the bottom edge, tucking the filling in as you roll. Press gently but firmly to form a tight roll. Seal the edge with a little water if using nori.
- Using a sharp, wet knife, slice the roll into 6–8 pieces. Clean the knife between cuts for cleaner slices.
- Optionally, sprinkle lightly with sesame seeds for a little crunch and visual appeal.
- Serve immediately or pack in an airtight container for lunch. If packing ahead, keep refrigerated and slice just before eating if possible.
Notes
Keep hands damp when handling rice to prevent sticking. Cool rice completely before spreading sun butter and jam to avoid melting and mess. Use a wet knife and clean between slices for clean cuts. Sushi mat helps create tight rolls but parchment paper works as a substitute. Store rolls wrapped tightly in plastic wrap and refrigerate up to 24 hours; slice just before eating for best texture.
Nutrition
- Serving Size: 1 roll (6-8 pieces)
- Calories: 180200
- Sugar: 810
- Sodium: 150200
- Fat: 79
- Saturated Fat: 12
- Carbohydrates: 2530
- Fiber: 12
- Protein: 45
Keywords: sun butter sushi rolls, strawberry jam sushi, nut-free lunch, easy sushi recipe, kid-friendly lunch, sushi roll dessert, gluten-free sushi