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I have a confession to make. I once brought this “sushi” to a potluck, placed it right next to the California rolls, and just watched.
The confusion, the hesitant reaching, and then the pure delight on people’s faces was one of the best kitchen experiments I’ve ever pulled off.
Let’s be clear: this has nothing to do with fish. Not a single bit. This is Oreo Sushi, the most playful, deceptive, and delicious dessert you’ll make all year.
It’s a simple roll of crushed Oreo “nori” wrapped around a sweet, creamy filling. It’s the perfect treat for kids, a guaranteed hit at parties, or just a fun way to spend an afternoon.
What You’ll Need
The ingredient list is wonderfully short. You probably have most of these things hanging around in your pantry right now.
- Regular Oreos: One standard 14.3-ounce package is perfect. Don’t get Double Stuf, as it throws off the cookie-to-filling ratio for our “dough.”
- Cream Cheese: You’ll need about 6 ounces total, softened to room temperature. This is the magic ingredient for both the filling and the binder.
- Powdered Sugar: Just a couple of tablespoons to sweeten up the filling. Also known as confectioners’ sugar.
- Melted Butter: A few tablespoons of unsalted butter help bring the crushed Oreo “dough” together.
Tools Required
You don’t need any fancy sushi-making equipment for this. Just some basic kitchen tools will do the trick.
- Food Processor or Ziplock Bag & Rolling Pin
- Large Mixing Bowl
- Spatula
- Plastic Wrap
- A Sharp Knife
How to Make Oreo Sushi
Follow these steps closely, and you’ll have perfect little dessert rolls that look surprisingly like the real thing.
Step 1: Separate and Scrape
Twist open all the Oreo cookies. Scrape the white creme filling into a small bowl and set it aside. We’ll use this for the center of our sushi.
Step 2: Create the “Nori”
Place the chocolate cookie wafers into a food processor and pulse until they become fine, sand-like crumbs. No food processor? No problem. Put them in a sturdy ziplock bag and crush them with a rolling pin.
Step 3: Form the Dough
In a larger bowl, mix the fine Oreo crumbs with 4 ounces of the softened cream cheese and the melted butter. Use a spatula or your hands to combine it until a thick, pliable dough forms. It should feel like firm clay.
Step 4: Roll it Out
Lay a large sheet of plastic wrap on your counter. Place the Oreo dough ball in the center, then cover it with another sheet of plastic wrap. Use a rolling pin to roll the dough into a rectangle, about 1/4-inch thick.
Step 5: Make the Filling
In the small bowl with the reserved Oreo creme, add the remaining 2 ounces of softened cream cheese and the powdered sugar. Mix until it’s smooth and well-combined.
Step 6: Assemble the Roll
Carefully remove the top layer of plastic wrap from your Oreo rectangle. Spread the cream cheese filling evenly over the surface, leaving a small half-inch border along one of the long edges.
Step 7: Roll it Up
Starting from the long edge with the filling spread all the way to it, use the bottom layer of plastic wrap to help you lift and tightly roll the dough into a log. The plastic wrap is your best friend here; it prevents sticking and helps you get a tight roll.
Step 8: Chill Out
Wrap the entire log tightly in the plastic wrap. Place it in the refrigerator to chill for at least 1-2 hours, or in the freezer for 30-45 minutes. The roll needs to be very firm before you slice it.
Step 9: Slice and Serve
Once firm, unwrap the log and place it on a cutting board. Use a very sharp knife to slice it into 1-inch thick rounds. Wipe the knife clean between cuts for the best results. Arrange on a platter and watch them disappear!
Pro Tips
After making this dozens of times, I’ve picked up a few tricks that make the process go a lot smoother.
- The Chill is Crucial: Don’t rush the chilling step. A firm, cold log is the secret to getting clean, beautiful slices that don’t squish. If it starts to soften while you’re cutting, pop it back in the freezer for 10 minutes.
- Wet Your Knife: For extra-clean cuts, run your sharp knife under hot water and wipe it dry just before slicing. The slight warmth helps it glide through the cold log without dragging the filling.
- Mind the Border: Leaving that small border without filling is important. It helps the edge of the roll seal properly when you roll it up, preventing the filling from oozing out the sides.
- Plastic Wrap is Key: Don’t try to roll the dough without it. The dough is naturally a bit sticky, and the plastic wrap makes it manageable. It acts just like a sushi mat would.
Substitutions and Variations
This recipe is a fantastic base for getting creative. You can swap out almost every component to create your own signature “sushi” roll.
| Component | Original | Fun Variation | Another Idea |
|---|---|---|---|
| Cookie Base | Classic Oreos | Golden Oreos | Mint Oreos |
| Filling | Cream Cheese | Peanut Butter Filling | Nutella Swirl |
| Topping | None | Rainbow Sprinkles | Melted White Chocolate |
For a gluten-free version, simply use your favorite brand of gluten-free chocolate sandwich cookies. The process remains exactly the same.
Nutritional Info, Pairings, and Efficiency
This is a dessert, so let’s enjoy it for what it is! But if you’re curious, here’s a rough idea of the nutritional content.
Disclaimer: The values below are estimates and will vary based on exact ingredients used.
| Nutrition (per slice) | Estimated Amount |
|---|---|
| Calories | ~120 kcal |
| Fat | ~7g |
| Carbohydrates | ~13g |
| Sugar | ~9g |
| Protein | ~1g |
Meal Pairings: This is dessert, through and through. It pairs beautifully with a cold glass of milk, a simple cup of coffee, or a scoop of vanilla bean ice cream.
Efficiency Tips: While the dough is chilling, you can wash the bowls and utensils you’ve used. This way, once you slice and serve, the cleanup is already halfway done.
Make-Ahead and Storage Tips
This is a fantastic recipe to make ahead of time, which is perfect for party planning.
You can make the full log, wrap it tightly in plastic wrap, and store it in the fridge for up to 3 days before slicing and serving.
For leftovers, place the slices in a single layer in an airtight container. They’ll stay fresh in the refrigerator for up to 4-5 days. They actually get a bit fudgier and more delicious on day two!
Frequently Asked Questions
Q1. Does this actually taste like sushi?
Ans: Absolutely not! That’s the fun of it. It’s a pure dessert that only looks like sushi. The taste is rich, chocolatey, and creamy, like a decadent Oreo truffle.
Q2. My Oreo dough is too crumbly and won’t form a ball. What did I do wrong?
Ans: It likely just needs a little more moisture. Try adding another tablespoon of softened cream cheese or melted butter and mixing again. The dough should be firm but not dry.
Q3. Can I freeze Oreo Sushi?
Ans: Yes! It freezes very well. For best results, freeze the entire log before slicing it. Wrap it tightly in plastic wrap and then a layer of foil. It can be frozen for up to a month. Thaw it in the fridge for a few hours before slicing.
Q4. My roll fell apart when I tried to roll it. Any advice?
Ans: This usually happens if the dough was rolled too thin or if you tried to roll it too loosely. Use the plastic wrap to help you keep it tight and compressed as you go. Don’t be afraid to use your hands to gently compact the log as you roll.
Wrapping Up
Oreo Sushi is more than just a recipe; it’s an experience. It’s about having fun in the kitchen and creating something that brings a smile to everyone’s face.
It’s simple, requires no baking, and the payoff is a wonderfully delicious and impressive-looking dessert.
So go ahead, give it a try! And when you do, come back and leave a comment below. I’d love to hear about your experience and see what creative variations you came up with!
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