By: Jackie Bruchez
These delicious dessert “sushi” rolls are sure to be a hit with kids and adults alike. They’re delicious and come together in just a few minutes. Serve them with dessert “ginger” and “wasabi” to really complete the sushi bar look.
Prep time: 20 minutes
Cook time: 5 Minutes
Makes: About 10 rolls
60 mL (4 tbsp) butter
1000 mL (4 cups) miniature marshmallows
1500 mL (6 cups) puffed rice cereal
20 gummy worms
2 boxes of any type of fruit roll strips
15 mL (1 tbsp) vanilla frosting
2 drops green food colouring
1/2 an apple, peeled
125 mL (1/2 cup) water
2 drops lemon juice
- Spray a 30.5-by-43 centimetre (12-by-17-inch) cookie sheet generously with non-stick cooking spray.
- In a large saucepan, melt butter on medium heat. Add marshmallows and stir until melted.
- Remove pan from heat and add the puffed rice. Stir to combine.
- Pour puffed rice mixture onto the prepared cookie sheet.
- Spray your fingers with non-stick cooking spray and spread the mixture into an even layered rectangle, about 3/4-inch thick. (This won’t cover the entire cookie sheet.)
- Allow to cool for 5 minutes.
- While puffed rice mixture is cooling, unwrap the fruit roll strips and lay on a cutting board.
- Spoon enough puffed rice mixture to cover the middle half of the fruit roll strip.
- Working with one strip at a time, add a thin strip of gummy worms down the entire strip of puffed rice.
- Starting with the side closest to you, roll the puffed rice over the gummy worms, and continue to roll until the end of the strip.
- Cut the dessert sushi roll into 2.5- to- 5 centimetre (1- to 2-inch) thick rounds.
- Place on a platter, and repeat with the remaining rolls.
Once your platter is complete, easily make dessert “wasabi” and “ginger” to complete the sushi bar look. To make the “wasabi,” colour the frosting with 2-3 drops of green food colouring or use a spoonful of pistachio ice cream or sorbet.
To make the fresh “ginger,” remove the skin of an apple. Using a vegetable peeler, shave thin slices and dip them into a small bowl of water with a few drops of lemon juice. Remove, pat dry and add to your platter next to the dollop of “wasabi.”
Jackie is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savory dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.