Rinse 1 cup of short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions for about 15-20 minutes. Allow to cool until warm.

In a bowl, mix the cooled rice with 2 tablespoons of rice vinegar, 2 tablespoons of sugar, and a pinch of salt. Fold gently for 2-3 minutes until sticky.

Cover a bamboo sushi mat with plastic wrap. Make sure it's large enough for easy rolling.

Layer the pound cake on the plastic wrap, about ¼ inch thick, and press down slightly.

Spread a thin layer of whipped cream over the pound cake, leaving a small border.

Distribute the diced strawberries evenly over the whipped cream layer.

Start rolling the sushi carefully, using the bamboo mat. Keep filling tightly packed.

Slice the roll into bite-sized pieces using a sharp knife, wiping the blade between cuts.

Optional: Drizzle with strawberry sauce or melted chocolate, and sprinkle toppings before serving.