Save My nephew's tenth birthday party was supposed to have a standard sheet cake, until his younger sister spotted a picture of sushi rolls on Pinterest and declared, "Can we make sushi rolls but make them DESSERT?" Three hours later, covered in Oreo crumbs and laughing at our wobbly banana rolls, I realized we'd stumbled onto something magical. This playful twist transforms Oreos into edible "nori," and suddenly sushi became the sweetest thing on the table.
I brought these to a potluck where everyone was bringing "appropriate" desserts like brownies and fruit platters, and watching people's faces when they realized they were eating cookie sushi will forever be one of my favorite kitchen victories. The best part? Someone actually asked if I'd learned to make it at a restaurant.
Ingredients
- Oreo cookies (20): These are your sushi "rice," so don't skip the food processor step—the finer you crush them, the more authentic the roll feels when you slice it.
- Cream cheese (3 tbsp), softened: This acts as the glue that holds everything together; let it sit on the counter for a few minutes so it spreads without tearing your Oreo mixture.
- Banana (1): The heart of your roll, and the slight firmness of a banana at room temperature makes it easy to work with without going mushy.
- Sweetened shredded coconut (2 tbsp): This adds texture and sweetness, plus it honestly makes the roll look more like actual sushi.
- Strawberry jam or fruit preserves (2 tbsp): The thin spreading layer adds moisture and prevents your Oreo base from drying out while rolling.
- Semisweet chocolate chips (1/2 cup): Choose chips that are good enough to eat on their own; they're the star of your dipping sauce.
- Heavy cream (2 tbsp): This keeps your chocolate sauce silky and prevents it from seizing into a grainy mess.
- Soy sauce (1 tsp, optional): Just a touch deepens the color and adds an unexpected salty undertone that makes people say, "Wait, what is that?"
- Sprinkles and extra coconut (optional): Final garnishes that aren't necessary but make the platter look celebratory.
Instructions
- Crush your cookies until they feel like sand:
- Separate the Oreo cookies and toss out or save the cream filling for another moment of weakness. Pulse the cookies in a food processor until they break down into fine crumbs—you want texture like wet sand, not dusty powder.
- Mix in the cream cheese to create a moldable base:
- Add softened cream cheese and blend until the mixture starts clumping together and looks slightly wet. This should take just 10-15 seconds; over-mixing makes it mushy.
- Spread and fill on plastic wrap:
- Lay down a large sheet of plastic wrap and spread your Oreo mixture into a rough rectangle about 8 by 6 inches and 1/4 inch thick. Thin and even is better than thick and lumpy—this is what makes slicing clean later.
- Layer your fillings:
- Spread the strawberry jam in a thin, even layer across the Oreo rectangle, then sprinkle coconut on top. Don't go overboard; you're building layers, not burying the banana.
- Place the banana and roll tightly:
- Roll using the plastic wrap as your helper:
- Lay the banana lengthwise along one edge, then use the plastic wrap to help you roll the mixture snugly around it like you're rolling actual sushi. The wrap keeps your hands clean and gives you leverage; roll slowly and keep the tension even.
- Chill to set the structure:
- Refrigerate for 10 minutes while you make the sauce—this helps the roll firm up so it slices cleanly instead of crumbling.
- Prepare the chocolate dipping sauce:
- Combine chocolate chips and heavy cream in a microwave-safe bowl and microwave in 20-second bursts, stirring between each burst until the chocolate melts into smooth, glossy sauce. Stir in soy sauce if using; it adds color and a whisper of salty complexity.
- Slice and serve:
- Unwrap the chilled roll and slice into 1-inch thick pieces using a sharp, clean knife; wipe the blade between cuts for neat edges. Arrange on a platter and let people dip.
Save My sister told me weeks later that her coworker brought these to her office and made it sound like some gourmet molecular gastronomy moment. There's something oddly beautiful about a dessert simple enough for a kid to help with but impressive enough to feel special.
Variations and Substitutions
The beauty of this recipe is how flexible it is once you understand the concept. I've done versions with crushed graham crackers mixed into the Oreo base for a lighter texture, and my neighbor swears by using almond butter instead of straight banana for a protein boost. The jam can be any flavor—raspberry, blueberry, mango—and honestly, the sauce is just melted chocolate with cream, so you could add vanilla extract, cinnamon, or even a tiny bit of espresso powder if you're feeling adventurous.
Serving and Storage Tips
These rolls are best served immediately after slicing, while the chocolate dip is still warm and glossy, but they'll keep in the refrigerator for up to two days in an airtight container if you need to make them ahead. If you're bringing them to a party, slice them just before you go and pack the dip separately so you can warm it up if needed. I've also found that if you serve them with something cold like vanilla ice cream alongside the warm chocolate sauce, people lose their minds a little.
- Let the chocolate dip cool for five minutes after making so it thickens slightly and clings to each bite.
- Wipe your knife with a damp cloth between slices to keep edges clean and prevent crumbs from building up.
- If you make these ahead, store them in a single layer so they don't flatten or stick together.
Why This Works
What makes this recipe brilliant is the textural contrast: you bite into the crumbly Oreo shell, hit the creamy coconut layer, then the soft banana, and finally dip it in rich chocolate. It's familiar enough that people immediately understand it as sushi, but surprising enough that it sticks in their memory. The joke-meets-craft nature of it takes pressure off and makes it fun to serve.
Save Every time I make these, I'm reminded that the best recipes aren't always about technical skill or fancy ingredients—they're about the moment they create. This one somehow always brings people together.
Recipe FAQs
- → How do I make the Oreo crumb wrap?
Process Oreo cookies without filling into fine crumbs, then mix with softened cream cheese until sticky and moldable.
- → Can I substitute the banana in the rolls?
Yes, strawberries or other soft fruits can be used instead to vary texture and flavor.
- → What does the chocolate dip add to the dish?
The smooth chocolate dip, enhanced with a hint of soy sauce, adds a rich, slightly savory balance to the sweet rolls.
- → Is chilling the roll necessary?
Chilling helps firm the rolls, making slicing easier and keeping the shape intact.
- → Can this be made nut-free?
Yes, simply avoid adding peanut butter or any nut-based ingredients, and check labels for cross-contamination.