Rice cereal treats — when it comes to cooking with your kids, this marshmallowy, crispy no-bake treat is a lifesaver of a dessert, albeit a little messy. We’ve all made them, but sometimes the classic ball or square shapes get well… played out — can I flat out say boring? At last, I’ve found a way to make your rice cereal treats into a delightful and delicious dessert imposter!
Sushi! Okay, that’s not the first thing one correlates to dessert, but its geometric shape lends itself to a fun interpretation! This video is a great reference to making no-bake sushi-shaped desserts.
First, start making the sashimi or fish topping, which isn’t fish, but instead ganache. Ganache sounds like some super fancy chocolate wizardry, but don’t be fooled by the name! Honestly, it’s just chocolate that’s been chopped, melted, and mixed with butter and some cream (an amazing team that no one can argue against).
The hardest thing about making this sushi-shaped chocolate is preparing the molds. In the video, they used a removable bottom square pan and a cylinder, but you don’t need to go out running to the store to find something similar. Line any small loaf pan with butter, and then line your pan with parchment paper. This video shows you how to fold and cut the parchment paper just so. Once you pour in the ganache, you have to refrigerate it and let it set up completely in the fridge.
Next, you can easily tackle the “rice” which can be made of one of two things — actual puffed rice or rice cereal. Either way, you pre-grease the bottom and sides of your pot with some neutral cooking oil then melt butter, add marshmallows, mix in vanilla, and finally add the rice or rice cereal. Once the mixture is cooled down a little bit you can start shaping and molding your sushi “base.” Using your pointer finger is the easiest way to get those classic smooth lines. Set them out onto parchment paper until they are completely dry.
Now is sort of the messy part, gloves are recommended (or at least have some (many) paper towels on standby). Remove the parchment-lined ganache from the loaf pans and slice accordingly. For the “tuna” you make 1/2 -inch slices and cut the corners of each slice to form an almond shape.
To make the “scallop” pieces, you can use a small ring cutter to get thick solid disks. For both types of chocolate sushi, heat your knife or off-set spatula with a hair dryer or under hot water — this will ensure you get clean slices and a smooth finish.
Don’t be limited by white or milk chocolate. Using ruby or pink chocolate is a great way to get the color of real sushi.
You can watch the full video below!