Rinse 1 cup of sweet rice until water runs clear. Soak in 1½ cups of water for 30 minutes. Boil, reduce heat, cover, and simmer for 15-20 minutes until tender.

In a bowl, blend 8 ounces of cream cheese and ¼ cup of sugar until smooth. Fold in 1 cup of diced strawberries.

On a clean surface, spread a thin layer of sweet rice over nori or directly on a clean surface, leaving a border. Spoon a line of cheesecake filling and add a few strawberry pieces.

Roll tightly starting from the edge closest to you, then slice into 1-2 inch pieces.

Place rolls on a platter and refrigerate for at least 30 minutes before serving with whipped cream.