Have you ever had a hard time picking between sweet and savory? Dessert and dinner? I know I do. I’ve thought of the perfect way to have both with foods in disguise. There’s something so fun about eating food that doesn’t taste quite like it looks. This is my Sushi Cookie Pop recipe. While I’ve done ramen bowls in the past, but this takes a completely different twist on asian style cuisine.
For this recipe, you’re going to want to make a ganache to mix with your crushed Oreos. You’re also going to be using white chocolate to decorate the sushi pieces. For tips on how to melt you chocolate, watch this video here.
What You’ll Need:
- 2.5 cups crushed oreo crumbs (you can leave the cream in but crush them nice and fine)
- 1/4 cup whipping cream
- 1 cup milk chocolate
- Melted white chocolate
- White nonpareils sprinkles
Desiccated (dried) coconut/long white sprinkles
- Candy (Red candy balls, Jubes, 2 yellow Starbursts, and 1 Swedish Fish)
- 1 shortbread biscuit finger
- Sharp knife
- Fondant rolling pin
- Parchment paper
- Pour your cream over your milk chocolate. Microwave for 1 minute and stir until it’s smooth.
- Add the ganache to the cookie mix and stir well.
- Lay out a piece of parchment paper. Scoop the Oreo mixture onto the parchment paper. Use your hands to mold that into the shape of a long sausage.
- Fold your parchment paper over the cookie pop and tuck it underneath. Roll it tightly, and transfer to the freezer for 10 minutes.
- Take the cookie pop out of the freezer and unroll the parchment paper. Roll the cookie pop so that it’s even more round and compact than before. Roll it up again in the parchment, and transfer back to the freezer until it’s completely firm.
- Take the cookie roll out of the freezer and cut off the two ends. Then, use a sharp knife to cut short and long cookie pieces to resemble sushi. Round the pieces out with your fingers.
- With the two ends cut off from earlier, sandwich them between the parchment paper. Use a fondant roller to roll out the pieces so that they are very thin. Use your knife to cut 4 or 5 thin rectangular shapes from those pieces.
- Cut your bread biscuit in half. Dip the bread biscuit into white chocolate and coat it evenly. Use a fork to take it out of the white chocolate. Sprinkle desiccated coconut over over the biscuit. Stretch out a yellow Starbursts to form what looks like a piece of tofu. Place that on top. Take a thin rectangle cut from the previous step, and wrap it around the roll.
- Repeat with the other half of the bread biscuit. Instead of a yellow Starburst, place a Swedish Fish. Set aside.
- Use a pair of scissors to cut up your Jubes candy. Cut up one green, one red, and one yellow into small pieces.
- Dollop on a small amount of white chocolate onto the sliced cookie roll. Don’t let the white chocolate reach the very edge. Place a piece of green, red, and yellow Jubes onto the white chocolate. Sprinkle over the nonpareils. Repeat this for all the short sushi pieces.
- Dollop white chocolate onto the tall sushi piece. Add red candy balls over the entire top of the sushi piece. Sprinkle nonpareils around the sides, and in between each of the candy pieces.
Should I say that I had cookies for dinner, or sushi for dessert? 🍣
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