Prepare the Rhubarb: In a medium pan over high heat, dissolve the sugar in the water.
Add the rhubarb stalks and soy sauce.
Bring to a boil and cook for about 10 minutes, until the rhubarb is tender but still holds its shape. Carefully remove the rhubarb from the liquid and set it aside to cool completely.
Create the Strawberry Topping: Lay a sheet of plastic wrap on your work surface.
Arrange half of the ultra-thin strawberry slices in two overlapping rows across the center to create a 'sheet' of strawberries.
Set aside and repeat with the remaining slices on a second piece of plastic wrap.
Assemble the Roll Base: Place a nori sheet on your bamboo mat or cutting board, rough side up. Lightly wet your fingertips and spread ¾ cup / 150 g (5.3 oz) of sushi rice evenly over the entire nori sheet.
Flip and Fill: Carefully flip the nori sheet over so the rice side is facing down.
Arrange half of the inari strips, cooled rhubarb, and shredded daikon in a line across the center of the nori.
Roll it Up: Using your fingertips to hold the fillings in place, lift the edge of the nori closest to you with your thumbs.
Roll it over the filling, tucking it in tightly to create a firm cylinder.
Continue rolling until the roll is complete.
Shape the Roll: Use your bamboo mat (covered in plastic wrap for easy cleanup) to gently press and shape the roll into a neat, firm log.
Add the Strawberries: Place the roll seam-side down. Carefully invert one of the strawberry sheets over the top of the sushi roll.
Keeping the plastic wrap on, use the bamboo mat to gently press the strawberries so they adhere to the rice.
Slice and Serve: Repeat steps 3-7 to make the second roll. With the plastic wrap still on, use a very sharp, wet knife to slice each roll into 8 even pieces. Gently press the roll with the mat one last time before removing the plastic wrap.
Arrange on a platter, drizzle with Vegetarian Eel Sauce, and sprinkle with toasted sesame seeds.
When cooking the rhubarb, watch it closely. You want it tender enough to bite through but firm enough that it doesn't turn to mush.
Covering your bamboo rolling mat with plastic wrap prevents the rice from sticking and makes cleanup a breeze.
