Sushi Candy Treats

For the “sushi rice” base:

I used Rice Krispie treats that were pre-made from the store. But you can always make your own as well, I was just trying to save on time. Each packaged treat is about 3″ x 2″ rectangular shape. Cut them into a 1″ section, and a 2″ section. The 1″ sections were used for the log-shaped sushi, and the 2″ sections were used for the round sushi rolls.

Rice Krispie treats are surprisingly easy to mold and shape. Round off the sections so they aren’t so angled. For the round sushi roll pieces, indent the center of the rice krispie treat to make a slight “well” so the candies can fit into them instead of sticking up on top of them.

Melt the white chocolate, adding vegetable oil to it little by little to make it more runny and not super thick and chunky. I kept my chocolate in a food warmer so it always remained warm and melted.

Put some shredded coconut in a separate large bowl as well.

Dip each rice krispie treat into the white chocolate and allow excess to drip off. Leave the bottoms of each treat un-coated to avoid sticking to whatever surface you set it on later. After the chocolate dip, immediately dunk it into the shredded coconut until it’s nicely coated. Set aside and allow to dry.

For the California roll toppings:

Cut up assorted colors of gummi bears. Chop off their little gummi heads and their little gummi bums. Put a little dab of white chocolate on the back of each gummi piece and stick it into the well of the rice krispie rolls. Originally we used red pieces but it started to look too fake, so we used dried cranberries instead since I had a bag of those around. Use your imagination and improvise, don’t be afraid to play around and have fun. (You can also use fresh fruit such as kiwis, strawberries or oranges. But fruit won’t last unless you intend on serving them and eating them right away.)

For the tuna sushi toppings:

Using the 1″ log pieces of rice krispie treats, you can make a variety of sushi. I chose to make tuna sushi because I found these awesome strawberry-flavored sour strips. They were perfect! Cut each strip at a diagonal just like they cut sushi fish at the restaurant. I used two strips for each sushi. Put a little dab of white chocolate underneath each strip and gently lay it over each rice krispie log. Make sure each strip is long enough that it drapes off the ends so it looks more realistic.

For other sushi variety, if you can find strip candy in other colors such as orange or pale pink, which would make great salmon sushi or albacore sushi!

For the tamago egg sushi toppings:

Freeze the Twinkies for just about 30-minutes. It will make slicing them easier so they don’t get all squished and crumbly. Slice off the rounded dome tops and them cut them in half. (Save the bottom base for the kids to eat. Or if you have a husband with an evil sweet tooth.) Place each Twinkie piece onto a rice krispie log with the white cream filling facing down.

For the strip of seaweed wrap:

I used super dark chocolate frosting (you can also use black frosting if you can find it) for the seaweed wrap. Fill a piping bag with the frosting and using a flat tip, pipe a band wrapped around the Twinkie to make it appear like it has a strip of seaweed wrapped around it, just like at the restaurants when it is served.