How to make Oreo Sushi🤤🤤

Ingredients

• 1 package Oreo Cookies (standard chocolate sandwich cookies (about 36 cookies, 200 g))
• 2 Tbsp Whole Milk (room temperature, used to bind crumbs and thin the cream)

Instructions

1. Separate and Scrape Cream

   Twist each Oreo cookie apart and scrape the cream filling into a mixing bowl. Set the cookie shells aside for crushing.

   Time: PT5M

2. Crush Cookie Shells

   Place the cookie shells in a plastic zip‑top bag, seal, and crush them with a rolling pin until they become fine crumbs.

   Time: PT3M

3. Form Oreo Dough

   Add 2 Tbsp of milk to the crumbs and mix with a spoon until the mixture holds together into a soft, pliable dough.

   Time: PT2M

4. Roll Out Thin Sheet

   Place the dough on a clean surface (or parchment paper) and roll it out with a rolling pin into a thin, even sheet about 2 mm thick.

   Time: PT3M

5. Spread Cream Layer

   Thinly spread the scraped Oreo cream (you can thin it with a splash of milk if needed) over the rolled‑out dough, leaving a tiny border around the edges.

   Time: PT2M

6. Roll Into a Log

   Starting from the short side, tightly roll the sheet into a log shape, sealing the edge with a little extra cream.

   Time: PT2M

7. Chill to Set

   Wrap the log in plastic wrap and place it in the refrigerator for at least 20 minutes (or longer if you have time) to firm up.

   Time: PT20M

8. Slice Into “Sushi” Rounds

   Remove the log from the fridge, unwrap, and slice into 1‑cm‑thick rounds using a sharp knife or pizza cutter.

   Time: PT2M

9. Serve or Store

   Serve the Oreo sushi immediately, or keep covered in the refrigerator for up to 3 days.

   Time: PT0M

Nutrition Facts

Calories

480

Protein

4 g

Carbohydrates

30 g

Fat

24 g

Fiber

2 g