Rinse 1 cup of short-grain rice under cold water until the water runs clear. Cook according to package instructions, usually simmering in 1 and 1/4 cups of water for 20 minutes. Mix in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and a pinch of salt after cooking.

In a mixing bowl, beat 1 cup of whipped cream or Cool Whip for 3-5 minutes until stiff peaks form. Mix in 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.

Wash and slice 1 cup of fresh strawberries into thin pieces. Set aside.

Lay a sheet of plastic wrap on a bamboo sushi mat. Place a layer of cooled pound cake, then spread whipped cream filling and layer sliced strawberries before rolling.

Roll the cake tightly using the bamboo mat, securing the roll with plastic wrap. Let it rest seam-side down for 5 minutes.

Slice the sushi rolls into 1-inch pieces with a sharp knife, wiping the knife with a damp cloth between cuts. Arrange on a serving platter and garnish as desired.