Rinse 1 cup of rice under cold water until clear. Cook with 1.5 cups of water for 15 minutes. Cool for 10 minutes and mix in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and a pinch of salt.

Whip 1 cup of heavy cream until soft peaks form, about 2-3 minutes. Gradually add in 2 tablespoons of powdered sugar and 1 teaspoon of vanilla, whipping until stiff peaks form.

Slice pound cake into thin rectangles, about 1/4 inch thick.

Spread whipped cream on each slice, add a line of strawberries and drizzle with jam if desired. Roll tightly using a sushi mat.

Slice the roll into 1-inch pieces. Clean the knife between slices.

Chill the sushi in the refrigerator for at least 30 minutes before serving.