Oreo sushi 2 INGREDIENTS

Ingredients

• 16 pieces Oreo Biscuit (standard chocolate sandwich cookies, cream separated)
• 3.5 teaspoons Milk (whole milk preferred; room temperature)

Instructions

1. Separate the Cream

   Twist each Oreo biscuit gently to separate the chocolate wafers from the creamy filling. Set the wafers aside and keep the cream in a small bowl.

   Time: PT2M

2. Crush the Wafers

   Place the 16 Oreo wafers into a zip‑top bag or directly into the mixing bowl and crush them into fine crumbs using a rolling pin or the bottom of a heavy pan.

   Time: PT3M

3. Mix Milk with Crumbs

   Add 3 teaspoons of milk to the crushed crumbs. Stir quickly until the mixture holds together but isn’t soggy.

   Time: PT2M

4. Form the Base Layer

   Lay a sheet of cling wrap on a clean surface. Transfer the crumb‑milk mixture onto the wrap and spread it into a flat, even rectangle about 1/4‑inch thick.

   Time: PT2M

5. Add a Light Milk Glaze

   Drizzle the remaining 0.5 teaspoon of milk over the flattened mixture and spread gently to create a thin glossy layer.

   Time: PT2M

6. Roll and Wrap

   Starting from one short edge, roll the mixture tightly into a log using the cling wrap to help. Seal the ends of the wrap and refrigerate for 5 minutes to set.

   Time: PT2M

7. Slice and Serve

   Remove the roll from the wrap, slice into 4 equal pieces, and serve immediately or store as directed.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

2g

Carbohydrates

30g

Fat

9g

Fiber

1g