Oreo Sweet Sushi Rolls (Print Version)
A no-bake dessert that mimics a sushi roll using crushed Oreo cookies for the dark outer layer, a whipped cream cheese filling, and a pink strawberry swirl, sliced into rounds and finished with a white chocolate edge and toasted coconut.
# Ingredients:
→ For the Oreo nori dough
01 -
24 regular Oreo cookies, twisted apart (cream filling reserved)
02 -
4 tablespoons (55 g) unsalted butter, melted
→ For the sweet rice filling
03 -
8 oz (225 g) cream cheese, softened
04 -
Reserved Oreo cream filling (from above)
05 -
1/3 cup (40 g) powdered sugar
06 -
1/2 teaspoon vanilla extract
07 -
Pinch of salt
→ For the color swirl
08 -
2 tablespoons freeze-dried strawberries, crushed to a fine powder
→ For the coating and garnish
09 -
6 oz (170 g) white chocolate, melted
10 -
2 tablespoons shredded coconut, toasted
11 -
2 tablespoons mini chocolate chips or chocolate sprinkles
# Instructions:
01 -
Twist apart all the Oreos, scrape the cream filling into a small bowl, and set it aside. Pulse the dark wafers in a food processor until they turn to fine crumbs, then add the melted butter and pulse again until the crumbs clump into a dough that holds together when pressed.
02 -
Set the dough between two sheets of parchment paper and roll it into an even rectangle about 8 by 10 inches, roughly a quarter inch thick. Peel off the top sheet, and chill the dough for 10 minutes if it feels too soft to handle.
03 -
Beat the cream cheese with the reserved Oreo cream, powdered sugar, vanilla, and salt until smooth and fluffy. Scoop a few tablespoons into a separate bowl and stir in the crushed freeze-dried strawberries until it turns pink.
04 -
Spread the plain filling evenly over the dough, leaving a half-inch border along one long edge. Pipe or spoon the pink filling in a straight line down the center, then use the parchment to roll the dough into a tight log, pressing the seam closed as you go.
05 -
Wrap the log tightly in the parchment and refrigerate for about 40 minutes, until it feels firm enough to slice without squishing.
06 -
Trim the ragged ends with a sharp knife, then cut the log into rounds about three-quarters of an inch thick. Wipe the blade clean between cuts for the neatest edges.
07 -
Dip the outer edge of each round into the melted white chocolate, then press it into the toasted coconut or sprinkles before the chocolate sets. Chill the finished slices for about 10 minutes to firm up the coating before serving.
# Notes:
01 -
Makes about 14 bite-sized slices, similar to a maki roll serving.
02 -
Prep time below includes about 40 minutes of inactive chilling.
03 -
The uncut log freezes well for up to one month wrapped in parchment and foil.