Oreo Sushi Rolls Recipe

Introduction

Oreo Sushi Rolls are a fun and creative dessert that transforms classic cookies into bite-sized treats. With a creamy filling and optional fruity twist, these no-bake rolls make a delightful snack for all ages.

Ingredients

• 20 Oreo cookies (separated, filling reserved if using)
• 2 tablespoons milk or melted butter (to bind the cookie crumbs into dough)
• 2–3 tablespoons Oreo cream, cream cheese, Nutella, or peanut butter (for the filling)
• 1–2 strawberries or ½ banana, sliced thinly (for fruity variation)
• 1 tablespoon rainbow sprinkles or mini chocolate chips

Instructions

1. Step 1: Separate the Oreos by twisting them apart and scraping out the cream. Set the filling aside if you plan to reuse it.
2. Step 2: Crush the cookie halves using a food processor or by placing them in a zip-top bag and crushing them into fine crumbs.
3. Step 3: Mix the crushed cookies with 1–2 tablespoons of milk or melted butter until a pliable but not sticky dough forms.
4. Step 4: Place the dough between two sheets of parchment paper and roll it out into a thin, even rectangle.
5. Step 5: Spread the Oreo cream, Nutella, or your chosen filling evenly over the dough surface.
6. Step 6: Carefully roll the dough into a tight log, using the parchment paper to guide it.
7. Step 7: Refrigerate the roll for 30–60 minutes to firm up.
8. Step 8: Use a sharp, serrated knife to slice the roll into 1-inch pieces. Wipe the knife clean between cuts for a neat finish.

Tips & Variations

• For a fruitier twist, add thin slices of strawberries or banana before rolling up the dough.
• Substitute the milk or melted butter with cream cheese for a richer dough texture.
• Use different fillings like peanut butter or cream cheese mixed with a little powdered sugar for variety.
• Sprinkle mini chocolate chips or rainbow sprinkles onto the filling before rolling for extra texture and color.

Storage

Store the Oreo sushi rolls in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy them chilled or let them sit at room temperature for a few minutes to soften slightly. Avoid freezing as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies instead of Oreos?

Yes, you can use similar cream-filled chocolate cookies, but the classic Oreo taste and texture work best for this recipe.

How do I prevent the dough from becoming too sticky?

Use just enough milk or melted butter to bind the crumbs. If the dough feels sticky, add a few more crushed cookies until the texture is pliable and easy to handle.

Oreo Sushi Rolls Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

This fun and creative recipe transforms classic Oreo cookies into delightful Oreo Sushi Rolls. By crushing Oreos and binding them into a dough, then spreading tasty fillings like Oreo cream, Nutella, or peanut butter, and optionally adding fresh fruit, you get a sweet sushi-inspired treat that’s perfect for parties or a playful dessert.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45-75 minutes (including chilling time)
• Yield: 12–15 slices 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Base

• 20 Oreo cookies (separated, cream filling reserved if using)
• 2 tablespoons milk or melted butter (to bind the cookie crumbs into dough)

Fillings

• 2–3 tablespoons Oreo cream, cream cheese, Nutella, or peanut butter (for the filling)
• 1–2 strawberries or ½ banana, sliced thinly (optional fruity variation)

Toppings

• 1 tablespoon rainbow sprinkles or mini chocolate chips

Instructions

1. Separate the Oreos: Twist apart each Oreo cookie and carefully scrape out the cream filling. Set the filling aside if you plan to reuse it for the sushi roll filling or topping.
2. Crush the cookies: Place the Oreo cookie halves into a food processor or a heavy zip-top bag. Crush them into fine crumbs, ensuring no large chunks remain for a smooth dough consistency.
3. Form the dough: Transfer the crushed cookies to a bowl and mix in 1 to 2 tablespoons of milk or melted butter. Combine until a pliable, dough-like mixture forms that is not too sticky to handle.
4. Roll it out: Lay two sheets of parchment paper on a flat surface. Place the Oreo dough between these sheets and roll it out evenly into a thin rectangle, approximately 1/4 inch thick.
5. Spread the filling: Evenly spread your choice of filling—Oreo cream, Nutella, peanut butter, or cream cheese—over the surface of the rolled-out dough. Add thinly sliced strawberries or banana if using for a fruity twist.
6. Roll it up: Using the parchment paper to help, carefully roll the dough tightly into a log shape, mimicking a sushi roll. Ensure the roll is compact to prevent it from falling apart.
7. Chill: Refrigerate the rolled dough for 30 to 60 minutes. This step firms up the roll, making it easier to slice cleanly.
8. Slice into sushi pieces: Remove the roll from the fridge and use a sharp serrated knife to cut it into 1-inch thick slices. Wipe the knife clean between cuts for neat, uniform sushi-style Oreo slices.

Notes

• You can substitute milk with melted butter to alter texture and taste slightly.
• Fruity fillings like thinly sliced strawberries or banana add a fresh contrast to the chocolatey roll.
• Use a serrated knife for cleaner cuts to maintain the shape of the sushi rolls.
• Store leftover rolls refrigerated in an airtight container for up to 3 days.
• Try different fillings such as cream cheese mixed with a little powdered sugar for variety.

Keywords: Oreo sushi, no-bake dessert, Oreo treats, Oreo rolls, creative desserts, party snacks