Diy Giant Sushi Roll!! (100+ Lbs)

Ingredients

• 4 lb Black Fondant (premium rolled vanilla fondant, black color, kept at room temperature)
• 6 cup Rice Krispies Cereal (regular toasted rice cereal)
• 2 cup Mini Marshmallows (for binding the rice cereal)
• 2 tbsp Unsalted Butter (softened, for melting with marshmallows)
• 1 cup White Decorating Icing (used as a sweet "cream cheese" layer)
• 1 cup Banana Gummy Candies (shaped like avocado slices)
• 1 cup Cherry‑Twist Candies (red candy representing salmon)
• 1 cup M&M's Chocolate Candies (colorful candy for a "caviar" effect)
• 0.5 cup Chocolate Sprinkles (for extra color and texture)
• 1 sheet Wax Paper (prevents sticking while rolling fondant)

Instructions

1. Prepare the Work Surface

   Lay a full sheet of wax paper on a clean, flat countertop. Sprinkle a generous amount of white decorating icing over the wax paper to act as non‑stick "flour".

   Time: PT5M

2. Knead and Roll the Black Fondant

   Take the first 2 lb of black fondant, flatten it with your hands, then use the rolling pin (or forearms) to roll it out lengthwise until it forms a sheet about the width of a sushi roll (≈2 in thick). If the fondant feels stiff, continue kneading until pliable.

   Time: PT20M

3. Trim and Shape the Fondant Sheet

   Using a butter knife, trim any ragged edges so the sheet is a clean rectangle. Set aside any extra fondant for later repairs.

   Time: PT5M

4. Make the Sweet "Rice"

   In a saucepan over medium heat, melt the butter, then add the mini marshmallows, stirring until fully melted and smooth. Remove from heat and quickly stir in the Rice Krispies until evenly coated.

   Time: PT10M

   Temperature: medium heat

5. Spread the Rice Krispie Layer

   Place the fondant sheet on the wax paper, leaving a 1‑inch border at one end (the "seaweed" edge). Evenly spread the Rice Krispie mixture over the fondant, pressing gently with the butter knife to create a flat, even layer.

   Time: PT10M

6. Add Candy Fillings

   Layer the white decorating icing (cream cheese) in a thin line down the center, then add rows of banana gummies, cherry‑twist candies, M&M's, and chocolate sprinkles to create colorful “toppings”.

   Time: PT10M

7. Roll the Sushi

   Using the wax paper as a guide, gently lift the edge of the fondant and begin rolling tightly, pulling the wax paper away as you go. Keep the roll firm but avoid crushing the candy.

   Time: PT10M

8. Seal and Chill

   Once fully rolled, wrap the sushi tightly in fresh wax paper, then place it in the refrigerator for 15 minutes to set the fondant.

   Time: PT15M

   Temperature: 4°C

9. Slice and Serve

   Remove the chilled roll from the fridge, unwrap, and using a sharp kitchen knife, slice into 1‑inch thick pieces. Arrange on a platter and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

5200

Protein

4 g

Carbohydrates

720 g

Fat

260 g

Fiber

8 g

Ingredient Substitutions

• Instead of Black Fondant: Black modeling chocolate, Dark chocolate fondant
• Instead of Rice Krispies Cereal: Puffed rice, Cheerios
• Instead of Mini Marshmallows: Marshmallow fluff, Mini pretzel bites (for a salty twist)
• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of White Decorating Icing: Cream cheese frosting, White chocolate ganache
• Instead of Banana Gummy Candies: Green gummy candy, Pistachio candy pieces
• Instead of Cherry‑Twist Candies: Red fruit leather strips, Strawberry flavored gummies
• Instead of M&M's Chocolate Candies: Chocolate sprinkles, Mini chocolate chips
• Instead of Chocolate Sprinkles: Cocoa nibs, Crushed chocolate wafer
• Instead of Wax Paper: Parchment paper, Silicone baking mat

Equipment Needed

• Rolling Pin
• Mixing Bowl
• Saucepan
• Spatula
• Butter Knife
• Sharp Kitchen Knife
• Cutting Board

Critical Steps — Do Not Skip

• Kneading and rolling the black fondant until pliable
• Melting marshmallows with butter to bind the Rice Krispies
• Spreading the rice layer evenly while leaving a border
• Rolling the fondant tightly without tearing

Chef Tips from the Video

• Use a clean, dry pair of hands and lightly dust them with icing to prevent sticking.
• If you want a glossy finish, brush the outer fondant with a thin layer of melted white chocolate after chilling.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw in the fridge before slicing.

Room temperature: Not recommended; fondant will soften and candy may melt.

Make-Ahead Tips

• Prepare the fondant sheet and rice layer up to step 5, then cover with plastic wrap and refrigerate for up to 24 hours before adding fillings.
• Candies can be pre‑measured and stored in airtight containers to speed up assembly.

Frequently Asked Questions