Twinkie and Rice Krispies Treat Sushi
I have a friend that takes that “Liq-uor? I don’t even know her” joke to the extreme. So if I were to tell him that I was making Twinkie sushi, I would have heard “Sushi? I don’t even know she.” Amusing but, let’s not lie, lame. Aaaanyways…
When putting together this dessert, I wanted to be true to the spirit of sushi and use the freshest ingredients available. And by “freshest” I mean dope because there is nothing fresh about Twinkies, Rice Krispies Treats and Fruit by the Foot.
Fun fact: the shelf-life for a Twinkie is 25 days, not years, as some might think.
It’s been done before, but that doesn’t make it any less awesome to try on your own. Here is the basic run down the different varieties of sushi that I concocted:
Twinkie Makizushi (Pretentious, aren’t I?)
Ingredients
- – Twinkies
- – Fruit by the Foot
- – Fruit Snacks
- – Sour Gummi Worms
- – Butterfinger
- – Black Sprinkles
Directions
I wanted to maximize the efficiency of my Twinkies, so instead of cutting them and then wrapping them, I wrapped and then cut. This got me three slices per Twinkie (with the ends cut off) using one roll of Fruit by the Foot for 2 Twinkies.
Variety is the spice of life, so after the Twinkies were wrapped and sliced, I tried to mix it up a bit on what was in/on them.
- 1. I smashed some chopped up fruit snacks into the creme and sprinkled those sushi with crushed up black sprinkles (like roe!).
- 2. I cut gummie worms in half and shoved them partly into some other sushi to make them look like spider rolls.
- 3. I skinned and crushed up Butterfingers and smashed the crumbs on top of the remaining sushi, to represent tempura flakes.
Gosh, I’m using a lot of aggressive verbs here. Don’t get between me and my Twinkie sushi or you will get hurt!
Rice Krispies Treats Nigirizushi
Ingredients
- – Two long Rice Krispies Treats
- – Swedish Fish
- – Fruit by the Foot
- – Sour Gummie Worms
Directions
- – Cut the treats into 7 pieces each. Feel free to smash up the sides of each for a softer curve like balls of sushi rice.
- – Top the first 7 with a Swedish fish and the second 7 with two worms.
- – Unwrap a Fruit by the Foot and slice it in half length-wise and then wrap those slices around the gummi/krispy treat.
For the wasabi, I made a butter cream frosting and dyed it green. For the ginger, I used dried mango slices. My favorites were the Sour Worms/Krispies Treats nigiri and the Butterfinger-topped Twinkie maki. I encourage you to take this idea and run with it. What else can you use to stuff or top these sweet sushi treats?
