I love making these Oreo Sweet Sushi Rolls because they are playful, quick, and taste exactly like cookies and cream while looking like mini sushi bites. They are perfect when I want a fun, no-bake treat that takes only minutes to prepare.
Why You’ll Love This Recipe
I like this recipe because it comes together fast, requires only two main ingredients, and always impresses anyone I serve it to. I don’t need an oven, and I can shape the rolls as neatly or as rustic as I want. I also enjoy how easy it is to customize the filling or switch up the cookie flavors whenever I feel creative.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 package Oreos (36 cookies)
4–6 tablespoons milk (divided)
Directions
I separate the Oreos by twisting each cookie and scraping off the cream. I set the cream aside in a bowl.
I crush the chocolate cookies into fine crumbs using a food processor, or by sealing them in a plastic bag and rolling over them with a rolling pin.
I add 4 tablespoons of milk to the crumbs and mix until the mixture forms a soft dough. If it feels too dry, I add milk one teaspoon at a time.
I place the dough between two sheets of plastic wrap and roll it into a thin rectangle.
I mix the reserved Oreo cream with 1–2 tablespoons of milk until smooth and spreadable.
I spread the cream mixture evenly over the rolled-out dough.
Using the plastic wrap to guide the shape, I roll the dough tightly into a log.
I wrap the log in plastic wrap and refrigerate it for at least 15–30 minutes so it becomes firm.
Once chilled, I slice the roll into small “sushi” rounds and serve.
Servings And Timing
Prep time: 5 minutes
Chill time: 15–30 minutes
Serves: 4–6 people
Variations
I sometimes use flavored Oreos like mint or golden for different colors and tastes.
I like to add a touch of vanilla extract to the cream filling for extra flavor.
When I want something richer, I mix a spoonful of softened cream cheese into the cream layer.
I also enjoy adding toppings like crushed cookies or drizzled chocolate after slicing.
Storage/Reheating
I keep the sushi rolls in an airtight container in the refrigerator. They stay fresh for 2–3 days. Since they are a cold dessert, I don’t reheat them; I simply enjoy them straight from the fridge.
FAQs
How do I fix dough that is too crumbly?
I add a small amount of milk, just a teaspoon at a time, until the dough becomes moldable.
Can I use plant-based milk?
Yes, I use almond, soy, or oat milk without any issues.
How do I keep the rolls from cracking when I slice them?
Chilling the roll long enough helps it firm up, making clean cuts easier.
Can I make the roll ahead of time?
Yes, I often prepare it a few hours before serving and keep it chilled.
Do I need a food processor?
No, I crush the cookies manually using a sealed bag and rolling pin when I don’t want to use a machine.
Conclusion
These Oreo Sweet Sushi Rolls always give me a fun and creative dessert option that takes almost no effort. I love how impressive they look once sliced, and how easy it is to customize them for any occasion. They’ve become one of my favorite quick treats, and I enjoy making them whenever I crave something sweet and playful.
No-bake Oreo sushi rolls made with crushed cookies and creamy filling — a playful, cookies-and-cream twist on dessert that looks like sushi but tastes like your favorite treat.
Total Time:35 minutes
Yield:4–6 servings
Ingredients
1 package Oreos (36 cookies)
4–6 tablespoons milk (divided)
Instructions
Twist open the Oreos and scrape the cream into a bowl; set aside.
Crush the cookies into fine crumbs using a food processor or rolling pin.
Add 4 tablespoons of milk to the crumbs and mix until a soft dough forms. Add more milk, 1 teaspoon at a time, if needed.
Place the dough between two sheets of plastic wrap and roll into a thin rectangle.
Mix the reserved cream with 1–2 tablespoons of milk until smooth and spreadable.
Spread the cream mixture over the dough evenly.
Roll the dough tightly into a log using the plastic wrap to help shape it.
Wrap the log in plastic wrap and refrigerate for 15–30 minutes until firm.
Slice into sushi-sized rounds and serve chilled.
Notes
Add vanilla extract or cream cheese to the filling for variation.
Chill the roll well for cleaner slices.
Use flavored Oreos for color and taste variety.
Decorate slices with cookie crumbs or melted chocolate for presentation.
