Oreo Sushi Rolls

I make these Oreo “Sushi” Rolls when I’m in the mood for a playful, no‑bake treat that’s part dessert, part fun snack. It’s like Oreo, milk, and cream reinvented into cute bite‑sized swirls that look like sushi!

Why I’ll Love This Recipe

I love this recipe because it’s incredibly simple and a total conversation starter—just Oreos and a splash of milk come together to create something unexpectedly fun. I enjoy the creamy‑crumbly contrast of the layers, and slicing it into sushi‑style bites feels whimsical and festive. It’s always a hit at parties or as a delightful surprise dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Oreos

• Milk (any variety, just enough to bind the crumbs)

Directions

1. I carefully twist apart each Oreo, placing the cream filling into one bowl and the chocolate cookie halves into a zip‑top bag.

2. I seal the bag after pushing out excess air, then crush the cookies with a rolling pin until they become fine crumbs.

3. I pour the crumbs into a bowl and gradually add milk, stirring until I get a thick, dough‑like cookie paste—just enough to hold its shape.

4. I lay a piece of plastic wrap flat on my counter and spread the cookie paste evenly over it in a thin, rectangular layer.

5. I then spread the reserved cream filling evenly over the cookie layer.

6. Using the plastic wrap to help, I roll the layered mixture tightly into a log—like a sushi roll—and twist the ends of the wrap to secure it.

7. Once set, I slice the roll into bite‑sized pieces that look like sushi.

8. I arrange them on a plate and sometimes serve with chocolate sauce, whipped cream, or frosting for dipping.

Servings and timing

This recipe yields enough Oreo sushi rolls for about 8–12 pieces depending on how thick I slice them. It takes just a few minutes—typically under 10 minutes—to make from start to finish, making it perfect for quick, creative snacking.

Variations

• I use flavored Oreos—like mint or peanut butter—for a twist in flavor.

• I drizzle melted chocolate or caramel over the slices before serving for extra richness.

• I add colorful sprinkles or crushed nuts on the outside for texture and flair.

• I substitute cream cheese for part of the milk to make the filling tangy and more substantial.

• I roll the log in crushed cookie crumbs or mini chocolate chips for a pretty presentation before slicing.

Storage/reheating

I store any leftovers covered in the fridge for up to 3 days—the chill actually firms them up nicely. I don’t reheat them, but I let them sit for a few minutes at room temperature before serving if they feel too firm from the fridge.

FAQs

Can I use regular milk or does it need to be whole milk?

I use whatever I have—whole, skim, almond, oat—they all work. It just depends how rich or fudgy I want the paste.

What if the cookie paste is too dry or too wet?

If it’s too dry and crumbly, I add a bit more milk, spoon by spoon. If it’s too wet, I stir in more crushed Oreos until it’s firm enough to roll.

Can I skip the plastic wrap?

I find plastic wrap helps me roll the log smoothly and keeps everything tidy—but I’ve wrapped it in parchment or wax paper when I’m out of wrap.

Can I make this ahead?

Yes—I’ve made the log and kept it chilled, then sliced just before serving. Slices stay firm and look fresh even after a few hours.

Any ideas for serving besides dipping sauces?

I sometimes place them on skewers or serve on a platter with fruit and pretzels for a fun dessert board.

Conclusion

I love how these Oreo “Sushi” Rolls are both adorable and indulgent with almost zero effort. They’re irresistible, customizable, and guaranteed to put a smile on anyone’s face. Whether I’m making them for kids, friends, or just for a sweet treat, they always disappear fast.

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