Save The first time I made these Oreo sushi rolls, I was frantically searching for a dessert that would make my kids laugh during a birthday party. Something caught my eye in a baking magazine—the absurd, brilliant idea of treating Oreos like rice in sushi. Twenty minutes later, I had a tray of these little log-shaped confections, and watching people's faces light up when they realized what they were biting into made me an instant believer in playful food.
I remember standing in my kitchen on a rainy afternoon, my hands sticky with cream cheese, wondering if I'd lost my mind trying to make sushi out of cookies. My partner wandered in, took one look at the plastic-wrapped log, and burst out laughing. By the time the rolls were sliced and arranged, even he admitted they looked almost too cute to eat—almost.
Ingredients
- Oreo cookies (20 whole cookies): These are your canvas—the filling will disappear into the mixture, leaving you with dark, crumbly texture that mimics nori and rice in the best possible way.
- Cream cheese (3 tbsp, softened): Softening it matters more than you'd think; cold cream cheese won't blend smoothly with the cookie crumbs, leaving grainy pockets that don't hold the roll together.
- Banana (1 peeled): The filling that keeps everything anchored as you roll, much like fish in real sushi—choose one that's ripe but still firm enough to hold its shape.
- Sweetened shredded coconut (2 tbsp): This adds unexpected texture and subtle sweetness; I learned to add it after the jam so it doesn't clump from the moisture.
- Strawberry jam or fruit preserves (2 tbsp): Acts as your sushi vinegar, adding brightness and tartness to balance the richness.
- Semisweet chocolate chips (1/2 cup): The foundation of your dip, and the quality here matters—cheap chocolate tastes waxy after melting, so don't skimp.
- Heavy cream (2 tbsp): Creates that glossy, pourable consistency that makes dipping effortless instead of clumpy.
- Soy sauce (1 tsp, optional): Just a whisper of umami and that classic brown color that makes people do a double-take when they see it.
- Sprinkles and extra coconut (optional garnish): These are the finishing touches that turn a dessert into an event.
Instructions
- Crush the Cookies:
- Separate the Oreos and scrape out the cream filling—save those for snacking or another project. Pulse the dark wafers in a food processor until they become fine, almost sand-like crumbs; this usually takes about 30 seconds of short bursts.
- Make the Base:
- Add softened cream cheese to the crumbs and blend until the mixture feels sticky and holds together when pressed. This texture is crucial—it should clump like wet sand, not crumble.
- Spread Your Canvas:
- Place plastic wrap on your work surface and spread the Oreo mixture into a thin rectangle, roughly 8 by 6 inches. Use a spatula or the back of a spoon to make it even, about a quarter-inch thick.
- Layer the Fillings:
- Spread a thin layer of strawberry jam across the surface, then sprinkle the shredded coconut evenly. The jam acts as an adhesive, so don't be stingy, but don't drown it either.
- Position the Banana:
- Lay the peeled banana lengthwise near one edge of the rectangle, pressing it gently into the mixture so it doesn't roll when you start rolling.
- Roll It Up:
- Lift the plastic wrap from the long side closest to the banana and use it to help you roll the mixture tightly around the fruit, like you're making a burrito. Once it's rolled, fold the plastic wrap tightly around the log and place it in the refrigerator for 10 minutes to set.
- Make the Dip:
- While the roll chills, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each one, until the chocolate is fully melted and smooth—don't overheat or it becomes grainy.
- Finish with Flavor:
- Stir in the soy sauce if you're using it for that authentic sushi soy sauce appearance and a whisper of umami depth. Taste it—it should taste like rich chocolate with no harsh salty edge.
- Slice and Serve:
- Remove the roll from the refrigerator, unwrap it carefully, and use a sharp knife to slice it into pieces about an inch thick. Wipe the knife between cuts so the pieces look clean and neat.
- Arrange and Garnish:
- Place the slices on a platter with the chocolate dip in a small bowl nearby. Sprinkle with sprinkles or extra coconut if you want them to look extra festive.
Pin it There was a moment at that birthday party when a shy eight-year-old took a tentative bite, his eyes went wide, and then he turned to his friends and announced, "It's cookies pretending to be sushi." That simple observation became the evening's running joke, and I realized that the magic wasn't in the precision of the recipe—it was in the surprise of it.
Why This Dessert Works for Everything
These rolls exist in that beautiful middle ground where they're fancy enough for a fancy dinner party but silly enough for a casual weeknight. They're the kind of thing that looks like you spent hours in the kitchen when you really spent twenty minutes. The combination of textures—the slight crunch of the Oreo crumbs, the creamy banana, the hint of tartness from the jam—keeps your mouth interested on every bite.
Filling Variations That Actually Work
Once you master the basic formula, the fun really begins. I've played around with swapping the banana for fresh strawberries (which add brightness instead of creaminess), adding a thin layer of peanut butter under the jam for something richer, and even trying crushed graham crackers mixed with the Oreos for a different texture. The core technique stays the same; it's just a matter of what flavors you want to highlight. My personal favorite discovery was a layer of white chocolate spread instead of jam—it sounds fancy, but it's honestly just melted white chocolate chips mixed with a tiny bit of coconut oil.
The Chocolate Dip Is the Secret Weapon
I used to think the dip was just an afterthought, but it's actually what ties the whole dish together. The richness of the chocolate balances the sweetness of the Oreos, while that optional soy sauce adds depth that makes people pause and wonder what they're tasting. Make sure your chocolate is melted smoothly and the cream is folded in gently so the dip stays silky, not grainy or stiff. Some nights I'll make a double batch of just the dip because it's so good for dunking fruit or even pretzels.
- Leftover dip keeps in the fridge for three days and reheats beautifully in the microwave.
- If your dip solidifies, just add a tiny splash of cream and reheat gently to bring it back to life.
- The soy sauce is optional, but it really does make it look and taste more authentic to the sushi joke.
Pin it Every time I make these, I'm reminded that the best recipes are the ones that make people smile before they even taste them. These Oreo sushi rolls deliver that moment, and then they back it up with actual flavor.
Frequently Asked Questions
- → How do you achieve the sushi roll shape?
Spread the Oreo and cream cheese mixture into a flat rectangle, layer ingredients, then use plastic wrap to tightly roll it around the fruit before chilling to firm up.
- → Can the banana be substituted?
Yes, strawberries or other soft fruits work well to add moisture and flavor within the roll.
- → What is the purpose of the soy sauce in the chocolate dip?
It adds a subtle depth and color resembling traditional soy sauce, balancing the sweetness of the chocolate.
- → Is this dessert suitable for vegetarians?
Yes, it contains no meat products, and uses dairy ingredients compliant with vegetarian diets.
- → How should leftovers be stored?
Keep rolls tightly wrapped in the refrigerator for up to 2 days to maintain freshness and texture.