Oreo Sweet Sushi Rolls

Oreo sweet sushi rolls transform a beloved classic cookie into a playful and irresistible dessert that requires no baking and only a few simple ingredients. These rolls offer a creative way to enjoy Oreo cookies with a soft, creamy texture and a fun sushi-inspired presentation perfect for parties, family gatherings, or anytime you want a whimsical sweet treat. They come together quickly and easily, making them ideal for a last-minute dessert or a fun activity to share with kids.

I first made these rolls during a family sleepover and the kids couldn’t stop giggling at how cute they looked. Now they ask for Oreo sushi every time they come over which makes it one of my go-to treats for keeping everyone happy.

Ingredients

• Oreos: For that signature rich chocolate flavor and creamy filling I recommend using original Oreos but Double Stuf is great if you prefer extra cream. Look for a fresh package to get the best texture and taste.
• Milk: Helps bind the cookie crumbs into a dough that is easy to roll. Whole milk gives the creamiest result but any milk or plant-based alternative works fine.
• Plastic wrap and rolling pin: For shaping and flattening the dough evenly; clean surface and a sharp knife will make your slices neat and perfect.

Step-by-Step Instructions

Blitz the Oreos:

Pulse the Oreos in a food processor until you have very fine crumbs with no large chunks remaining. This fine texture is crucial for helping your dough to stick and roll smoothly.

Form the Dough:

Add about three tablespoons of milk to the cookie crumbs and pulse again until the mixture clumps and holds together when squeezed. If it feels too dry, add milk sparingly to avoid it becoming too wet.

Shape and Roll Flat:

Place the dough ball onto a sheet of plastic wrap. Use your hands to press it into a rough square shape then roll out with a rolling pin until it is about one quarter inch thick. Trim any uneven edges to create a clean square, which will make your sushi rolls look tidy.

Prepare the Cream Filling:

Scoop all the Oreo cream filling from the cookies into a small bowl and stir in two teaspoons of milk until silky and spreadable. This creamy layer is the “rice” in your sushi rolls, providing a delicious contrast to the chocolate base.

Spread and Roll:

Spread the cream mixture evenly over the Oreo dough square without tearing it. Using the plastic wrap for support, carefully roll the dough tightly into a log shape, sealing in the cream.

Chill and Slice:

Wrap the roll tightly in plastic wrap and refrigerate for ten to fifteen minutes to firm it up, which makes slicing easier and keeps the swirls intact. Use a sharp knife to cut the roll into thick coin-shaped slices and arrange on a plate just like traditional sushi.

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My favorite thing about this recipe is definitely the Oreo cream. It always reminds me of sharing cookies and trading halves with my childhood friends. We always fought playfully over the ends of the roll since they have the biggest and nicest cream swirls, making each piece feel special.

Storage tips

Keep leftover rolls in an airtight container in the refrigerator for up to three days. If you want to store longer, slice the rolls and freeze the pieces in a single layer before transferring them to a freezer bag. They thaw quickly at room temperature when ready to eat.

Ingredient substitutions

If you don’t have Oreos, try other sandwich cookies with a creamy filling to change things up. For a dairy free option use almond or oat milk. For a different texture and flavor, add a thin layer of peanut butter or fruit jam beneath the cream filling.

Serving suggestions

Serve your Oreo sushi on a decorative platter with chopsticks for fun. Drizzle white chocolate over the top or add fresh berries as a bright contrast. Small bowls of chocolate sauce or caramel make playful “soy sauce” dips that enhance the sushi theme.

Cultural context

Inspired by Japanese kawaii food trends that embrace cute and playful presentations, Oreo sushi blends that joyful, whimsical spirit with an all-American favorite. These rolls are a hit at kids’ parties or themed events where the unexpected sushi look creates laughs and great conversation.

Frequently Asked Questions

→ What milk works best for these rolls?

Whole milk provides a rich, creamy texture, but any milk or plant-based alternative can be used to bind the cookie crumbs effectively.

→ Can these rolls be made ahead of time?

Yes, chilling the rolled dough for 10-15 minutes or even a day ahead helps achieve neat slices and makes serving easier.

→ How do I prevent the dough from sticking while rolling?

Using plastic wrap beneath and on top while rolling prevents sticking and ensures a smooth, even layer for rolling.

→ Are there cookie alternatives to Oreos?

Similar sandwich cookies with cream filling can be substituted. Adjust the milk accordingly to maintain dough consistency.

→ Is any special equipment needed?

A food processor helps achieve fine crumbs quickly, but cookies can also be crushed manually using a rolling pin in a sealed bag.

→ What thickness should the dough be rolled out?

Rolling the dough to about a quarter inch thick creates a sturdy base for spreading filling and rolling without cracking.