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Strawberry Shortcake Rice Bites

Strawberry Shortcake Rice Bites


  • 3 cups water
  • 3 cups sushi rice
  • 1/2 cup raw sugar, or to taste
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 cups strawberries, hulled and quartered
  • 3 tablespoons chia seeds
  • Salt (optional)


  1. Bring the water to a boil in a large saucepan, then reduce heat to medium-low and stir in the rice. Cook, stirring often, until soft, sticky, and tender, 15 to 20 minutes.
  2. Transfer the cooked rice to a large bowl. Working quickly, add the sugar, lemon juice, and vanilla. Stir thoroughly to combine and let cool slightly.
  3. Spread out a sushi mat or a silicone liner. Cover with plastic wrap and spread 1 cup rice on top. With wet hands, press the rice into a uniform 1/2-inch-thick layer. Place a row of strawberries, end to end, about 1 inch from the bottom edge. Sprinkle with 1 teaspoon chia seeds. Starting with the edge closest to you, roll the rice tightly into a cylinder, using the plastic wrap and mat to assist, pulling plastic and mat away from the rice as you roll. Repeat with the remaining ingredients.
  4. Sprinkle the outside of the rolls with salt to taste if desired. Let sit for 5 minutes, then slice each roll into 8 to 10 pieces using a very sharp knife. Refrigerate for up to 2 days wrapped in parchment and plastic wrap, or freeze individual pieces for up to 3 months.


  • Recipe by Matt Frazier and Stepfanie Romine from The No Meat Athlete Cookbook.

Nutrition Information

Per serving: 306 kcal cal., 2 g fat (0.2 g sat. fat), 70 g carb., 4 g fiber, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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