1. Cook sushi rice according to package instructions, then stir in sugar and vanilla. Let it cool completely.

2. Place a bamboo sushi mat or parchment paper on a flat surface, covered with plastic wrap. Keep a small bowl of water nearby.

3. Spread cooled rice into a thin rectangle on the plastic wrap using damp fingers or a spatula.

4. Spread cream cheese in a line across the bottom third of the rice and place strawberries on top.

5. Carefully roll the rice over the filling, shaping it tightly into a log. Wrap it in plastic and chill for 30–60 minutes.

6. Unwrap the roll, coat it evenly in graham cracker crumbs, and slice it into rounds with a sharp, damp knife.

7. Garnish with strawberry halves, drizzle with melted white chocolate or sauce if desired, and serve chilled.