Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by separating your Oreo cookies, carefully removing the cream filling from half and setting it aside in a bowl.
- In a food processor, add the Oreo cookies and blitz them until they turn into fine crumbs.
- Transfer the crushed Oreos into a mixing bowl and add most of the milk, mixing until a cohesive dough begins to form.
- Lay a large piece of plastic wrap on your countertop and place the dough in the center, patting it into a rectangle shape.
- In a clean bowl, combine the reserved Oreo cream with a bit of remaining milk until smooth and spreadable.
- Spread the creamy filling evenly over the shaped Oreo dough, then roll tightly into a log shape and chill for at least 15 minutes.
- Unwrap the roll and slice into bite-sized pieces, about 1 inch thick; arrange on a platter for serving.
Nutrition
Notes
Store uneaten Oreo Sushi in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap in plastic wrap and freeze for up to 1 month.