Sushi de Oreo (2 Ingredientes) Fácil y Rápido

Ingredients

• 13 pieces Oreo Cookies (double cream, thick; can use regular Oreo if preferred)
• 4 tablespoons Whole Milk (room temperature; can use any milk or plant‑based milk)

Instructions

1. Separate Oreo Cream

   Turn each Oreo cookie over, peel off the chocolate biscuit and place the cream in a small container, the biscuits in another.

   Time: PT5M

2. Crush the Biscuit Pieces

   Pulse the biscuit pieces in a food processor until they become a fine, dusty powder. If you don’t have a processor, put the biscuits in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

3. Make the Dough

   Transfer the powdered biscuits to a larger bowl. Add 2 tbsp of milk and mix. If the mixture is still dry, add another tablespoon of milk, mixing until you can form a pliable, plasticine‑like ball.

   Time: PT5M

4. Prepare the Filling

   In a small bowl, combine the collected Oreo cream with 1 tbsp of milk. Stir until smooth and homogeneous.

   Time: PT2M

5. Roll Out the Dough

   Place the dough ball onto a sheet of plastic wrap (or inside a freezer bag). Using a rolling pin, flatten it to an even rectangle about 1‑2 mm thick.

   Time: PT5M

6. Assemble the Sushi Roll

   Spread the creamy filling across the rolled dough, leaving a small border at the edges. Using the plastic wrap to help, roll the dough tightly into a log shape, sealing the edges.

   Time: PT5M

7. Freeze to Set

   Wrap the roll tightly in plastic wrap (or keep it inside the freezer bag) and place it in the freezer for at least 2 hours until firm.

   Time: PT2H

8. Slice and Serve

   Remove the roll from the freezer, discard the wrap, and cut into bite‑size pieces with a sharp knife. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

75

Protein

1 g

Carbohydrates

12 g

Fat

3 g

Fiber

1 g