1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, which helps the rice cook up sticky but not mushy.
2. Combine the rinsed rice and 1 ½ cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam for an additional 10 minutes without lifting the lid.
3. While the rice cooks, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
4. In a separate bowl, whip the heavy cream with lemon juice until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light, airy filling.
5. Once the rice has cooled enough to handle but is still warm, fold in the granulated sugar, stirring gently to dissolve. This adds that subtle sweetness reminiscent of the shortcake base.
6. Lay a clean sushi mat or a piece of parchment paper on your countertop and dust it lightly with cornstarch to prevent sticking.
7. Spread a thin, even layer of the rice over the mat, about ¼ inch thick, leaving about an inch border at the top edge.
8. Spread a generous layer of the cheesecake filling over the rice, then line up the sliced strawberries along the edge closest to you.
9. Using the sushi mat, carefully roll the rice and filling away from you, pressing gently but firmly to keep the roll tight. Seal the edge with a little water if needed.
10. Transfer the roll to a cutting board and slice into 1-inch pieces with a sharp, wet knife to prevent sticking. Clean the knife between cuts for cleaner slices.
11. Serve the rolls chilled or at room temperature alongside a small dish of strawberry jam for dipping.

When I first rolled these, I was reminded of the many times Mama Lu showed me how to shape biscuit dough with just the right touch—firm enough to hold, gentle enough not to squash. That balance is key here, too.