I'm a former teacher and current stay at home mom with an insane passion for food. I love cooking (and eating) good, satisfying food, prepared simply with fresh ingredients. I've been known to talk to my food as I cook it, and I despise those little stickers they put on produce.
As a baby gourmand, I grew up around people who cooked. So I never questioned my ablity to cook, I just did it. With a 1973 set of Better Homes & Gardens cookbooks as my guide, I began experimenting and creating.
I eventually found myself enrolled at the French Culinary Institute in NYC in a program geared towards "serious amateurs". I spent 10 hours a week in my chef's uniform, chopping, mixing, sautéing, and braising. My experience at the institute armed me with a repertoire of skills that impacts the way I approach everything in the kitchen.
Now with a husband, a big dog, and three kids later, I'm sharing my culinary skills with the world.
I’m just about ready to put this chat about ninja parties to bed. (I’ve got a recipe for some really delicious and very un-ninjalike Moroccan lamb meatballs in a minted apricot glaze coming up soon.) But before we bid farewell to ninjas, I wanted to share a quick photo guide for making the rice krispie treat ‘sushi’ which we served as part of our dessert spread. It’s super easy and insanely cute. The hardest part was peeling those darn fruit roll-ups off the wrapper.
You can find lots of variations of this sort of thing all over the web. Here’s how I did it…
Step 1: Melt the butter in a large pan over low heat. Add the marshmallows. Stir until melted. Remove from heat, then stir in the rice krispies.
Step 2: Arrange a piece of wax paper on a baking sheet. Spray the wax paper with non-stick cooking spray. Transfer the rice krispie treat mixture to the baking sheet. Spray your hands with the cooking spray, then press the rice krispies into a thin (less than 1/2″) even layer.
Step 3: Arrange a few fruit roll-ups (the ‘nori’) on top of the rice krispie treats.
Step 4: Place a couple of the long candies on top of the fruit roll-ups. I used sour straws. Multi-colored Twizzlers or gummi worms would also work well.
Step 5: Lift up the edge of the wax paper and begin to roll the rice krispie treats around the fruit roll-ups and candy. Use the wax paper to help squeeze and tighten the roll.
Step 6: Once you’ve achieved a small ‘California Roll’ size, use a knife to cut the roll from the remaining rice krispie treats. Slice into pieces. Roll in colored sugar ‘roe’, if desired.
Repeat to make additional ‘California rolls’. Alternately, you can roll the candy within the rice krispie treats, but reserve the fruit roll-ups to wrap around the outside of the roll prior to slicing in pieces.
To make ‘nigiri sushi’: Using your hands, mold portions of the rice krispie treats into small oblong clumps. Place a swedish fish on top. Use thin strips of fruit roll-ups to wrap around the rice and fish.
Serve with a bowl of chocolate syrup ‘soy sauce’.
Rice Krispie Treat Sushi
To get the recipe, visit TheGourmandMom.com
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are the sole property of Amy Deline, The Gourmand Mom.