Oreo Sushi Roll
My version and twist
Video Inspired by: @
Ingredients
Cookies: 1 pack of Oreos (separated into cookies and cream filling)
Cookie Dough Binder: 3–4 tbsp milk (plus a splash more if needed)
Filling Enhanced: Cream filling + 2 tbsp softened cream cheese (The Twist: cuts the sweetness and gives it a rich, velvety cheesecake flavor!)
The "Soy Sauce" Dip: ½ cup heavy cream + ½ cup milk chocolate chips (melted together into a smooth ganache dip)
Step-by-Step Instructions
1 Separate & Crush: Separate the Oreo cookies from the white cream filling into two different bowls. Crush the black cookie tabs into a fine, sand-like powder (a blender or food processor works best for that ultra-smooth texture).
2 Make the Outer Dough: Mix the cookie crumbs with the milk, adding one tablespoon at a time, until it forms a soft, pliable dough. Roll it out between two sheets of parchment paper into a clean rectangle.
3 Make the "Sushi" Rice Filling: Take the Oreo cream filling and mix it with the softened cream cheese until perfectly smooth. Carefully spread this white layer evenly over your flattened cookie dough.
4 The Roll & Chill: Using the parchment paper to guide you, tightly roll the dough up into a log (just like a sushi roll!). Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes to firm up.
5 Slice & Serve: Slice the log into bite-sized "sushi" pieces using a sharp knife. Serve alongside your warm chocolate ganache "soy sauce" for dipping enjoy :)
I've tried making Oreo sushi rolls several times, and adding cream cheese to the Oreo cream filling truly transforms the dessert. It cuts down on the sweetness and gives it a luscious, velvety cheesecake taste that makes each bite decadent yet balanced. When preparing the cookie dough binder, I recommend adding milk a tablespoon at a time to achieve just the right pliability—too much milk can make the dough too sticky to roll out smoothly. Rolling the dough tightly is the key to achieving the authentic 'sushi roll' appearance. Using parchment paper as a guide makes this step easier and helps keep everything neat. Chilling the roll for at least 30 minutes is essential; I found that this firming step makes slicing easier and prevents the pieces from falling apart. For the 'soy sauce' dip, melting heavy cream with milk chocolate chips creates a creamy ganache that perfectly complements the slightly tangy cream cheese filling. Serving the sushi rolls warm with this dip offers a delightful contrast of textures and temperatures. This creative take on dessert sushi is not only visually appealing but also great for entertaining guests or making with kids. Experimenting with different Oreos, like double stuf or flavored varieties, can add even more fun twists to this recipe.
I'm confused...your list of ingredients and directions do not match what's in the video...which is the correct recipe??