This candy sushi recipe makes adorable sushi look-alikes from Rice Krispies, gummy worms, and other premade candies.
Note that this recipe creates two “types” of sushi, the maki rolls and the fish-topped nigiri. You can make both, or choose just one type and omit the instructions for the other. As written, the recipe makes approximately 2 dozen rolls and 2 dozen nigiri.
Candy Sushi
Ingredients:
Directions:
1. Prepare a 12x17” baking sheet by lining it with waxed paper and spraying the paper with nonstick cooking spray.
2. Place 2 tablespoons of butter in a large microwave-safe bowl, and microwave until melted, about 45 seconds.
3. Add 2 cups of miniature marshmallows to the bowl, and microwave until the marshmallows are completely melted, about 1 minute, stirring every 30 seconds. Stir the mixture until it is completely smooth.
4. Add 3 cups of rice cereal and stir until completely coated. Immediately pour mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the candy into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.
5. With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.
6. Using the waxed paper to help you, roll the cereal mixture around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal.
7. Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.
8. To make the fish-topped “nigiri,” repeat steps 1-4 to make the rice candy base, but do not press the rice mixture as thinly. It should be about ¾ inch thick once pressed into the baking sheet.
9. Cut the candy into rectangles about ¾ inch by 1.5 inches. Place a candy fish on top of each rectangle, and wrap a ½-inch strip of green Fruit Roll-Up around the entire package.
10. For a finishing touch, decorate your sushi platter to look more authentic. Suggestions include substituting chocolate sauce for soy sauce, green-tinted whipped cream (or melted white chocolate) for wasabi, and thinly sliced pink fish for pickled ginger.
This recipe a lot of steps, and these are kind of fussy to make, but they really look fantastic when completed. We got raves when we served them!
One of the hardest parts of this though, was finding the right color fruit roll-ups. Green is maybe not a popular color? We bought some that were striped blue and green, and cut the blue from the green. Then ate the blue part. No waste here.
You will want to eat these the same day you make them - the fruit roll-ups get sticky after sitting a while.
Where sushi is concerned, are you fish or candy?
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Note that this recipe creates two “types” of sushi, the maki rolls and the fish-topped nigiri. You can make both, or choose just one type and omit the instructions for the other. As written, the recipe makes approximately 2 dozen rolls and 2 dozen nigiri.
Candy Sushi
Ingredients:
- 4 tbsp butter
- 4 cups miniature marshmallows
- 6 cups crispy rice cereal
- 20 gummy worms
- 2 boxes green-colored Fruit Roll-Ups
- 30 fish-shaped gummy candies
Directions:
1. Prepare a 12x17” baking sheet by lining it with waxed paper and spraying the paper with nonstick cooking spray.
2. Place 2 tablespoons of butter in a large microwave-safe bowl, and microwave until melted, about 45 seconds.
3. Add 2 cups of miniature marshmallows to the bowl, and microwave until the marshmallows are completely melted, about 1 minute, stirring every 30 seconds. Stir the mixture until it is completely smooth.
4. Add 3 cups of rice cereal and stir until completely coated. Immediately pour mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the candy into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.
5. With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.
6. Using the waxed paper to help you, roll the cereal mixture around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal.
7. Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.
8. To make the fish-topped “nigiri,” repeat steps 1-4 to make the rice candy base, but do not press the rice mixture as thinly. It should be about ¾ inch thick once pressed into the baking sheet.
9. Cut the candy into rectangles about ¾ inch by 1.5 inches. Place a candy fish on top of each rectangle, and wrap a ½-inch strip of green Fruit Roll-Up around the entire package.
10. For a finishing touch, decorate your sushi platter to look more authentic. Suggestions include substituting chocolate sauce for soy sauce, green-tinted whipped cream (or melted white chocolate) for wasabi, and thinly sliced pink fish for pickled ginger.
This recipe a lot of steps, and these are kind of fussy to make, but they really look fantastic when completed. We got raves when we served them!
One of the hardest parts of this though, was finding the right color fruit roll-ups. Green is maybe not a popular color? We bought some that were striped blue and green, and cut the blue from the green. Then ate the blue part. No waste here.
You will want to eat these the same day you make them - the fruit roll-ups get sticky after sitting a while.
Where sushi is concerned, are you fish or candy?
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