A couple days ago I rediscovered my Barnes and Noble Sushi kit when searching for something in a cabinet. I'd totally forgotten about it and had never used it! I'd been on a sushi jones anyway so I thought I'd give it a go. It' s been lots of fun making all kinds of sushi paraphernalia and later, I'll post the results. But, since it's Thursday, and been awhile since I did a Recipe Thursday, I'm going to share the candy sushi that the kids and I made last night.
I know this is bad...sugar, sugar, sugar. But....it's so FUN!!!! You'll find them passed out on the ceiling later, but here we go:
2. Place 3 tablespoons of butter in a large sauce pan and heat until melted.
3. Add 3 cups of miniature marshmallows to the bowl, and stir until the marshmallows are completely melted and smooth.
4. Add 3 cups of rice cereal and stir until completely coated.
Immediately pour mixture out onto the prepared baking sheet. You want to do the pressing, candy set up, rolling and cutting quite quickly while the krispie dough is still warm and malleable!!! Spray your hands with nonstick cooking spray, and begin to press the dough into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.
7. Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.
8. To make the fish-topped “nigiri,” make an oval-ish shape with the warm krispie dough and press it onto a sheet of wax paper. The thickness should be about 3/4 inch. Place a gummie fish or sour trout on top and wrap a 1/2 inch thin piece of roll up around the whole thing.
9. For a finishing touch, decorate your sushi platter to look more authentic. Green-tinted whipped cream (or melted white chocolate) -to REALLY get 'em reved up- for wasabi, and thinly sliced pink fish or crinkled up red roll-up for pickled ginger.
Enjoy your sushi right away! The cooler these puppies get, the harder. DO NOT REFRIGERATE or teeth and fillings will be pried out!
Ingredients:
3 tbsp butter
3 cups miniature marshmallows
3 cups crispy rice cereal
gummy worms
3 cups miniature marshmallows
3 cups crispy rice cereal
gummy worms
gummy fish
sour trouts(sour gummy fish)
1 box assorted color Fruit Roll-Ups
1 box assorted color Fruit Roll-Ups
First: Pre-peel the fruit roll-ups from their plastic and otherwise fully prepare all equipment and ingredients before making the "rice dough". Lo had lots of fun organizing and sorting the candy by colors.
2. Place 3 tablespoons of butter in a large sauce pan and heat until melted.
3. Add 3 cups of miniature marshmallows to the bowl, and stir until the marshmallows are completely melted and smooth.
4. Add 3 cups of rice cereal and stir until completely coated.
Immediately pour mixture out onto the prepared baking sheet. You want to do the pressing, candy set up, rolling and cutting quite quickly while the krispie dough is still warm and malleable!!! Spray your hands with nonstick cooking spray, and begin to press the dough into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.
*You can also use a sushi rolling mat lined with cellophane to roll your logs.
5. With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.
5. With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.
6. Using the waxed paper to help you, roll the cereal mixture around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal.
7. Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.
*I later found that placing a whole fruit roll up sheet in the baking pan, pressing the krispie dough on top of it, and then rolling the whole thing up worked better than steps # 4 and 5. It eliminated a step and just held together better.
8. To make the fish-topped “nigiri,” make an oval-ish shape with the warm krispie dough and press it onto a sheet of wax paper. The thickness should be about 3/4 inch. Place a gummie fish or sour trout on top and wrap a 1/2 inch thin piece of roll up around the whole thing.
9. For a finishing touch, decorate your sushi platter to look more authentic. Green-tinted whipped cream (or melted white chocolate) -to REALLY get 'em reved up- for wasabi, and thinly sliced pink fish or crinkled up red roll-up for pickled ginger.
Enjoy your sushi right away! The cooler these puppies get, the harder. DO NOT REFRIGERATE or teeth and fillings will be pried out!
