Oreo Sushi
Fun and creative Oreo sushi rolls made from crushed Oreo cookies mixed with milk, rolled with the signature cream filling, and sliced into adorable bite-sized dessert sushi pieces.
Equipment
Ingredients
Cookies
Oreo cookies (separated)
20 piece
Dairy
milk (room_temperature)
45 ml
milk (room_temperature)
10 ml
Instructions
Separate the cookies
Twist the Oreo cookies and scrape off the cream filling into a bowl. Repeat until all cookies and cream are separated.
Crush the cookies
Place the chocolate cookie halves into a food processor and pulse until they turn into fine crumbs.
Make the dough
Add 3 tablespoons of milk to the crushed cookies and pulse until everything comes together into a dough.
Roll out the dough
On a piece of plastic wrap, shape the dough into a rough rectangle with your hands. Use a rolling pin to roll the dough out evenly. Trim the edges so they're straight.
Mix the cream
Mix the scraped Oreo cream with 2 teaspoons of milk until smooth and creamy.
Spread the cream
Evenly spread the cream mixture onto the cookie base using an offset spatula or the back of a spoon.
Roll the sushi
Roll up the cookie dough tightly around the cream filling, using the plastic wrap to help you create a tight roll. Wrap the completed roll in plastic wrap and let it set in the fridge for a few minutes if time allows.
Slice and serve
Use a sharp knife to slice the roll into cute sushi rounds. Use a slicing motion rather than pushing down to get clean cuts.
Original recipe
Storage
Store in an airtight container in the refrigerator. The rolls may become slightly soft after the first day.
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