Oreo Sushi Recipe

Introduction

Oreo Sushi is a fun and creative twist on a classic cookie treat, turning crushed Oreos into a playful dessert roll. With a creamy vanilla filling and a soft, oat-flour-based dough, this recipe is perfect for impressing guests or enjoying a sweet snack at home.

Ingredients

• 8 crushed Oreos
• 3/4 cup oat flour
• 2 tbsp vegan butter
• 1/4 cup milk of choice (unsweetened almond milk recommended)
• 3 tbsp vanilla yogurt
• 3 tbsp vanilla protein powder
• 2 tbsp milk of choice (unsweetened almond milk recommended)

Instructions

1. Step 1: In a bowl, mix the crushed Oreos and oat flour. Add the milk of choice and vegan butter, then stir until the mixture sticks together. Knead it lightly to form a ball-shaped dough.
2. Step 2: Place a sheet of plastic wrap on a table or cutting board. Set the dough on the plastic wrap, cover with another sheet, and use a rolling pin to roll it into a rectangle about 5 mm thick.
3. Step 3: In a separate bowl, combine vanilla yogurt, vanilla protein powder, and milk of choice. Mix thoroughly until smooth and free of powdery clumps to make the cream filling.
4. Step 4: Use a rubber spatula or spoon to spread the cream filling evenly over the rolled-out dough rectangle.
5. Step 5: Starting from the long edge, roll the dough tightly like a jelly roll. Slice the roll into 8 pieces.
6. Step 6: Refrigerate the slices for 15 minutes to firm up the “sushi,” or enjoy immediately if you prefer a softer texture.

Tips & Variations

• For a richer flavor, try using coconut milk instead of almond milk.
• Swap the vanilla protein powder for powdered sugar if you want a sweeter, dairy-free filling without added protein.
• Press the dough thinner or thicker depending on your preferred bite size and texture.
• Try adding finely chopped nuts or shredded coconut to the cream filling for extra texture.

Storage

Store the Oreo Sushi slices in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled but can be left at room temperature for a short time before serving. To enjoy a softer texture, let the slices sit for a few minutes at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, regular all-purpose flour can be used, but oat flour adds a subtle flavor and a slightly softer texture that complements the Oreo flavor well.

Is this recipe vegan?

This recipe can be vegan if you use vegan yogurt and vegan butter, and ensure the Oreos you choose are vegan-friendly in your region.

Oreo Sushi Recipe

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★★★★★

4.8 from 139 reviews

• Author: Isabella
• Total Time: 25 minutes
• Yield: 8 sushi slices 1x
• Diet: Vegan

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Description

Oreo Sushi is a creative and fun dessert that combines crushed Oreos and oat flour to form a dough, which is then rolled with a creamy vanilla protein filling to resemble sushi rolls. This no-bake recipe is easy to prepare, vegan-friendly, and makes for a delightful sweet treat perfect for snack time or parties.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 8 crushed Oreos
• 3/4 cup oat flour

Wet Ingredients

• 2 tbsp vegan butter
• 1/4 cup milk of choice (unsweetened almond milk recommended)

Cream Filling

• 3 tbsp vanilla yogurt
• 3 tbsp vanilla protein powder
• 2 tbsp milk of choice (unsweetened almond milk recommended)

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Instructions

1. Prepare the Base Dough: In a bowl, combine the crushed Oreos and oat flour. Add the milk of choice and vegan butter, then stir until the mixture sticks together. Knead until it forms a ball-shaped dough.
2. Roll Out the Dough: Place a piece of plastic wrap on a cutting board or table. Put the dough on top and cover it with another piece of plastic wrap. Using a rolling pin, roll the dough out into a rectangle about 5 mm thick.
3. Make the Cream Filling: In a separate bowl, mix vanilla yogurt, vanilla protein powder, and milk of choice until smooth with no powdery clumps.
4. Spread the Filling: Using a rubber spatula or spoon, evenly spread the cream filling over the entire surface of the dough rectangle.
5. Roll the Dough: Starting from the long edge, roll the dough tightly like a jelly roll, ensuring the filling stays inside.
6. Slice and Chill: Cut the rolled dough into 8 slices. Refrigerate the slices for 15 minutes to allow them to firm up. You can also eat immediately if preferred.

Notes

• For best results, use unsweetened almond milk as the milk of choice to keep the flavor balanced.
• You can adjust the thickness of the dough when rolling out for thicker or thinner sushi slices.
• If you prefer a sweeter filling, consider adding a teaspoon of maple syrup or agave to the cream filling.
• Refrigeration helps the sushi slices hold their shape better but isn’t mandatory.
• Store leftovers in an airtight container in the fridge for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Oreo sushi, vegan dessert, no bake dessert, healthy snack, protein dessert, creative dessert