What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
1. Separate and reserve the cream filling from your Oreo cookies carefully. This filling will become the luscious spread inside your roll. Set aside.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
1. Separate and reserve the cream filling from your Oreo cookies carefully. This filling will become the luscious spread inside your roll. Set aside.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
Getting ready is half the fun and sets you up for success. I like to gather my Oreo cookies and separate the cream filling before I start. Having a food processor at hand speeds things up, but you can crush the cookies in a zipbag if necessary. This recipe needs no oven, so no temperature to preheat—just a fridge for chilling. Clear your workspace and lay out plastic wrap to assist in rolling.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Oreo Sushi Roll Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Oreo Sushi Roll Recipe
1. Separate and reserve the cream filling from your Oreo cookies carefully. This filling will become the luscious spread inside your roll. Set aside.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
When I first tried this recipe, I was captivated by how quickly those Oreo cookie crumbs transform into a smooth, pliable dough. You’ll notice the aroma of chocolate mixed with a touch of sweetness as you roll it out. It’s a weekend kitchen moment you’ll return to again and again.
If you’re someone who savors desserts that look impressive but come together quickly, this Oreo Sushi Roll Recipe is your new favorite. It’s also a crowd-pleaser—bite-sized, elegant, and with just the right balance of crisp and creamy.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
24 Oreo cookies (cream filling removed and reserved): The base crumb provides the rich chocolate flavor and a sturdy texture. Removing the cream lets you control sweetness and texture by mixing it separately.
1/4 cup whole milk: Just enough moisture to bind those crumbs into a lively, slightly pliable dough without becoming soggy. Whole milk adds a touch of richness you’ll appreciate.
Reserved Oreo cream filling: This sweet, velvety layer becomes the glossy filling spread inside the roll, keeping the moisture balanced and adding that familiar, comforting flavor.
Extra milk (about 2 teaspoons): Lightens the cream filling so it spreads easily without cracking when rolled.
Prep Before You Begin
Getting ready is half the fun and sets you up for success. I like to gather my Oreo cookies and separate the cream filling before I start. Having a food processor at hand speeds things up, but you can crush the cookies in a zipbag if necessary. This recipe needs no oven, so no temperature to preheat—just a fridge for chilling. Clear your workspace and lay out plastic wrap to assist in rolling.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Oreo Sushi Roll Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Oreo Sushi Roll Recipe
1. Separate and reserve the cream filling from your Oreo cookies carefully. This filling will become the luscious spread inside your roll. Set aside.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
There’s something magically fun about recreating the sushi experience… but with a sweet, playful twist. The Oreo Sushi Roll Recipe is exactly that—a delightful dessert that’s as fun to make as it is to eat. I love how it turns familiar Oreo cookies into a velvety, bite-sized treat that feels both cozy and surprisingly sophisticated.
When I first tried this recipe, I was captivated by how quickly those Oreo cookie crumbs transform into a smooth, pliable dough. You’ll notice the aroma of chocolate mixed with a touch of sweetness as you roll it out. It’s a weekend kitchen moment you’ll return to again and again.
If you’re someone who savors desserts that look impressive but come together quickly, this Oreo Sushi Roll Recipe is your new favorite. It’s also a crowd-pleaser—bite-sized, elegant, and with just the right balance of crisp and creamy.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
24 Oreo cookies (cream filling removed and reserved): The base crumb provides the rich chocolate flavor and a sturdy texture. Removing the cream lets you control sweetness and texture by mixing it separately.
1/4 cup whole milk: Just enough moisture to bind those crumbs into a lively, slightly pliable dough without becoming soggy. Whole milk adds a touch of richness you’ll appreciate.
Reserved Oreo cream filling: This sweet, velvety layer becomes the glossy filling spread inside the roll, keeping the moisture balanced and adding that familiar, comforting flavor.
Extra milk (about 2 teaspoons): Lightens the cream filling so it spreads easily without cracking when rolled.
Prep Before You Begin
Getting ready is half the fun and sets you up for success. I like to gather my Oreo cookies and separate the cream filling before I start. Having a food processor at hand speeds things up, but you can crush the cookies in a zipbag if necessary. This recipe needs no oven, so no temperature to preheat—just a fridge for chilling. Clear your workspace and lay out plastic wrap to assist in rolling.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Oreo Sushi Roll Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Oreo Sushi Roll Recipe
1. Separate and reserve the cream filling from your Oreo cookies carefully. This filling will become the luscious spread inside your roll. Set aside.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
There’s something magically fun about recreating the sushi experience… but with a sweet, playful twist. The Oreo Sushi Roll Recipe is exactly that—a delightful dessert that’s as fun to make as it is to eat. I love how it turns familiar Oreo cookies into a velvety, bite-sized treat that feels both cozy and surprisingly sophisticated.
When I first tried this recipe, I was captivated by how quickly those Oreo cookie crumbs transform into a smooth, pliable dough. You’ll notice the aroma of chocolate mixed with a touch of sweetness as you roll it out. It’s a weekend kitchen moment you’ll return to again and again.
If you’re someone who savors desserts that look impressive but come together quickly, this Oreo Sushi Roll Recipe is your new favorite. It’s also a crowd-pleaser—bite-sized, elegant, and with just the right balance of crisp and creamy.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
24 Oreo cookies (cream filling removed and reserved): The base crumb provides the rich chocolate flavor and a sturdy texture. Removing the cream lets you control sweetness and texture by mixing it separately.
1/4 cup whole milk: Just enough moisture to bind those crumbs into a lively, slightly pliable dough without becoming soggy. Whole milk adds a touch of richness you’ll appreciate.
Reserved Oreo cream filling: This sweet, velvety layer becomes the glossy filling spread inside the roll, keeping the moisture balanced and adding that familiar, comforting flavor.
Extra milk (about 2 teaspoons): Lightens the cream filling so it spreads easily without cracking when rolled.
Prep Before You Begin
Getting ready is half the fun and sets you up for success. I like to gather my Oreo cookies and separate the cream filling before I start. Having a food processor at hand speeds things up, but you can crush the cookies in a zipbag if necessary. This recipe needs no oven, so no temperature to preheat—just a fridge for chilling. Clear your workspace and lay out plastic wrap to assist in rolling.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Oreo Sushi Roll Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Oreo Sushi Roll Recipe
1. Separate and reserve the cream filling from your Oreo cookies carefully. This filling will become the luscious spread inside your roll. Set aside.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
The Comfort of Oreo Sushi Roll Recipe
There’s something magically fun about recreating the sushi experience… but with a sweet, playful twist. The Oreo Sushi Roll Recipe is exactly that—a delightful dessert that’s as fun to make as it is to eat. I love how it turns familiar Oreo cookies into a velvety, bite-sized treat that feels both cozy and surprisingly sophisticated.
When I first tried this recipe, I was captivated by how quickly those Oreo cookie crumbs transform into a smooth, pliable dough. You’ll notice the aroma of chocolate mixed with a touch of sweetness as you roll it out. It’s a weekend kitchen moment you’ll return to again and again.
If you’re someone who savors desserts that look impressive but come together quickly, this Oreo Sushi Roll Recipe is your new favorite. It’s also a crowd-pleaser—bite-sized, elegant, and with just the right balance of crisp and creamy.
🔥
What Makes It Irresistible
Layered flavor: Comforting, rich, and beautifully balanced.
Easy method: Steps designed for any skill level.
Adaptable: Works with pantry swaps and seasonal twists.
Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
24 Oreo cookies (cream filling removed and reserved): The base crumb provides the rich chocolate flavor and a sturdy texture. Removing the cream lets you control sweetness and texture by mixing it separately.
1/4 cup whole milk: Just enough moisture to bind those crumbs into a lively, slightly pliable dough without becoming soggy. Whole milk adds a touch of richness you’ll appreciate.
Reserved Oreo cream filling: This sweet, velvety layer becomes the glossy filling spread inside the roll, keeping the moisture balanced and adding that familiar, comforting flavor.
Extra milk (about 2 teaspoons): Lightens the cream filling so it spreads easily without cracking when rolled.
Prep Before You Begin
Getting ready is half the fun and sets you up for success. I like to gather my Oreo cookies and separate the cream filling before I start. Having a food processor at hand speeds things up, but you can crush the cookies in a zipbag if necessary. This recipe needs no oven, so no temperature to preheat—just a fridge for chilling. Clear your workspace and lay out plastic wrap to assist in rolling.
🧂
Tools & Setup
Here’s what you’ll want on hand so your Oreo Sushi Roll Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Oreo Sushi Roll Recipe
1. Separate and reserve the cream filling from your Oreo cookies carefully. This filling will become the luscious spread inside your roll. Set aside.
2. Process the cookie wafers (the Oreo parts without cream) in a food processor until you achieve a fine, even crumb. You’re looking for a texture that resembles damp sand—perfect for shaping.
3. Add 3 tablespoons of whole milk to the crumbs. Pulse gently until the mixture pulls together like a dark, velvety ball of dough. It shouldn’t be too sticky; if it sticks to your fingers, add crumb or milk sparingly to balance.
4. Place a large sheet of plastic wrap on your clean countertop. Transfer the Oreo dough onto the wrap, pressing it down into a roughly square shape. Using a rolling pin, roll the dough out evenly to about a 1/4-inch thickness. Trim the edges with a sharp knife to create a neat square.
🚀
Expert Tips to Nail It
Keep your rolling pin moving smoothly without pressing too hard—this helps keep the dough’s texture light and prevents it from cracking when rolling later. If the square cracks at the edges, patch it gently with a tiny bit of milk and dough crumbs.
5. Mix the reserved Oreo cream filling with 2 teaspoons milk in a small bowl until smooth and spreadable. This blend becomes that silky layer inside your sushi roll, balancing richness and moistness perfectly.
6. Spread the cream mixture evenly across your rolled-out Oreo dough using a spatula. Use the plastic wrap underneath as a guide to keep things tidy but be gentle to avoid tearing the dough square.
7. Roll the dough tightly into a log, starting from one edge. Using the plastic wrap to help, press gently but firmly as you roll. This will keep the roll compact and keep your sushi bites holding their shape.
8. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the roll, making it easier to slice cleanly without squishing or cracking.
9. Slice into bite-sized ‘sushi’ pieces once chilled. Use a sharp knife and a gentle sawing motion to keep edges neat. Arrange on a plate and enjoy the magic of your Oreo Sushi Roll Recipe!
Creative Variations for Oreo Sushi Roll Recipe
Mix in finely chopped nuts or toffee bits into the Oreo dough for added crunch.
Swap whole milk for cream or coconut milk for a richer, dairy-free option.
Spread a layer of peanut butter or Nutella under the cream filling for a decadent surprise.
Add a dusting of powdered sugar or cocoa powder on top before slicing for a subtle finish.
Use seasonal Oreos (like mint or birthday cake) to create unique flavor profiles.
Try rolling in crushed freeze-dried fruit for a pop of color and tartness.
Storage, Freezing & Reheating
Refrigerate: Store wrapped tightly in plastic wrap or an airtight container for up to 3 days to preserve texture.
Freeze: Wrap pieces individually and freeze up to 1 month; thaw in the fridge before serving.
Serving: Best enjoyed chilled; avoid reheating to keep the crisp base intact and creamy filling fresh.
Oreo Sushi Roll Recipe FAQs
Can I use a different type of cookie? Yes! Chocolate wafers or any crunchy cookie work as long as you remove the filling and get fine crumbs. Adjust milk amounts slightly for dough consistency.
Do I have to remove the cream from Oreos? It’s highly recommended because the dough binds better without excess moisture, and the cream works best when mixed separately for an even spread.
Can I make these ahead for a party? Absolutely! Make the log, chill, slice, and refrigerate for a few hours or overnight. They hold their charm well and always impress guests.
What if my dough is too dry or crumbly? Add a teaspoon of milk at a time until the dough feels pliable but not sticky. Crushing the cookies finely is key to good binding.
How should I slice the roll to keep the sushi shape? Use a very sharp knife and slice with a gentle back-and-forth motion. Keeping the roll well chilled makes cleaner cuts easier.
