Oreo Sushi Rolls Recipe

You need a sweet treat. Fast. The kids are bouncing off the walls, or your friends are coming over in an hour. You have zero time for a fancy bake.

I get it. My kitchen is a weekday war zone, too. That’s why I’m obsessed with no-bake, 15-minute miracles.

Today’s lifesaver? Oreo Sushi Rolls. They look fancy, taste incredible, and require exactly zero cooking skill. Let’s turn that pantry chaos into party magic. If you love fun, fruity twists on classic rolls, you have to try our homemade apple cinnamon rolls next.

Recipe Overview

• Cuisine: Fun Food
• Category: No Bake Dessert
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4 rolls (about 16 pieces)

Ultimate Guide to Oreo Sushi Rolls

This is your only guide. I’ve tested all the shortcuts so you don’t have to.

We’re talking maximum visual wow for minimal effort. These rolls are the perfect party trick for birthdays or a fun Friday night.

They combine creamy, crunchy, and sweet in one bite-sized package. And the best part? You can’t mess them up. Promise.

The Simple Ingredients

This is where the magic happens. I bet you have most of this already. No special trips to the store needed.

• 1 package (14.3 oz) Oreo Cookies (regular)
• 1 package (8 oz) full-fat cream cheese, softened
• 2 tablespoons granulated sugar (optional, for extra sweetness)
• 1 cup mini marshmallows
• 4 large flour tortillas (burrito size)
• 1/2 cup rainbow sprinkles (or nonpareils)
• Fruit Roll-Ups or Fruit by the Foot, for wrapping

Let’s Get Cooking! (The Step-by-Step)

Grab a food processor or a zip-top bag and a rolling pin. We’re about to make some delicious noise.

Recipe

Oreo Sushi Rolls Recipe

Make Oreo Sushi Rolls Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 15 min | Cook: 0 min | Total: 15 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1 package (14.3 oz) Oreo Cookies (regular)
• 1 package (8 oz) full-fat cream cheese, softened
• 2 tablespoons granulated sugar (optional, for extra sweetness)
• 1 cup mini marshmallows
• 4 large flour tortillas (burrito size)
• 1/2 cup rainbow sprinkles (or nonpareils)
• Fruit Roll-Ups or Fruit by the Foot, for wrapping

Let’s Get Cooking! (The Step-by-Step)

1

Crush the Oreos. Toss all the Oreos (creme filling and all) into the food processor. Pulse until you have fine, dark crumbs. No processor? Put cookies in a sturdy bag and crush them. Get out any weekday stress!

2

Make the filling. In a medium bowl, mix the softened cream cheese with the Oreo crumbs. Add the optional sugar here if you’re using it. Use a hand mixer or a strong spoon. Mix until it’s totally combined and looks like a thick, black cookie dough.

3

Assemble the rolls. Lay a tortilla flat on a cutting board. Spread a quarter of the Oreo mixture evenly over the entire tortilla, leaving a 1-inch border at the top edge. Scatter a line of mini marshmallows along the bottom edge closest to you.

4

Roll it tight. Start rolling from the bottom (marshmallow side), tucking the filling in as you go. Roll as tightly as you can. The cream cheese acts as glue. Place the roll seam-side down.

5

Add the “seaweed” wrap. Unroll a Fruit Roll-Up and wrap it snugly around the tortilla roll. The fruit leather will stick to itself. Repeat with the remaining three tortillas.

6

Slice and serve. Use a sharp knife to slice each roll into 1-inch pieces. Dip the cut ends into rainbow sprinkles for that perfect, festive look. Plate them up and watch them disappear!

Notes

Enjoy your homemade Oreo Sushi Rolls Recipe!

Nutrition Information

Calories: ~280 per serving (2 pieces)

Fat: 14g

Saturated Fat: 6g

Carbohydrates: 36g

Sugar: 22g

Protein: 4g

Did You Make This?

Leave a review and tag us on social media!

1. Crush the Oreos. Toss all the Oreos (creme filling and all) into the food processor. Pulse until you have fine, dark crumbs. No processor? Put cookies in a sturdy bag and crush them. Get out any weekday stress!
2. Make the filling. In a medium bowl, mix the softened cream cheese with the Oreo crumbs. Add the optional sugar here if you’re using it. Use a hand mixer or a strong spoon. Mix until it’s totally combined and looks like a thick, black cookie dough.
3. Assemble the rolls. Lay a tortilla flat on a cutting board. Spread a quarter of the Oreo mixture evenly over the entire tortilla, leaving a 1-inch border at the top edge. Scatter a line of mini marshmallows along the bottom edge closest to you.
4. Roll it tight. Start rolling from the bottom (marshmallow side), tucking the filling in as you go. Roll as tightly as you can. The cream cheese acts as glue. Place the roll seam-side down.
5. Add the “seaweed” wrap. Unroll a Fruit Roll-Up and wrap it snugly around the tortilla roll. The fruit leather will stick to itself. Repeat with the remaining three tortillas.
6. Slice and serve. Use a sharp knife to slice each roll into 1-inch pieces. Dip the cut ends into rainbow sprinkles for that perfect, festive look. Plate them up and watch them disappear!

What to Serve With This Dish

These are a star on their own. But if you’re building a full snack spread, keep it simple.

Pair them with a bowl of fresh berries for a fruity contrast. For a berry-filled baked treat that’s just as impressive, our blueberry cinnamon rolls are a must-try. A scoop of vanilla ice cream turns this into a next-level dessert.

For a party, set them out with other quick bites like popcorn, pretzels, and a simple fruit platter. Easy does it.

Make This Recipe Your Own (Quick Swaps)

Don’t have exactly these ingredients? No problem. This recipe is built for your pantry.

Use Golden Oreos instead of classic for a different flavor. Swap the sprinkles for crushed nuts or mini chocolate chips.

No Fruit Roll-Ups? Just roll the tortilla in colored sugar or more Oreo crumbs. The goal is fun, not perfection.

How to Store Leftovers (If You Have Any!)

These are best eaten the day you make them. The tortilla can soften over time.

If you must store them, place them in a single layer in an airtight container. Keep them in the fridge for up to 24 hours. The sprinkles might bleed a little, but the taste will still be great.

NUTRITION INFORMATION

• Calories: ~280 per serving (2 pieces)
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 36g
• Sugar: 22g
• Protein: 4g

(*Approximate values, will vary with specific ingredients used.)

FREQUENTLY ASKED QUESTIONS

Can I make these ahead of time?

You can make the filling a day ahead. Store it covered in the fridge. Assemble the rolls just before serving so the tortillas stay fresh.

My cream cheese is cold. What do I do?

Speed-soften it! Take it out of the foil. Microwave it on a plate for 15-20 seconds. You want it soft, not melted.

Can I use something instead of tortillas?

Yes! Try large crepes or even flattened slices of white bread with the crusts cut off. The method is the same. For a delicious low-carb alternative to traditional breads and rolls, check out our recipe for soft and fluffy keto rolls.

See? I told you it was simple. You just made a dessert that looks like you spent hours. And you did it while probably also doing three other things.

That’s the power of a smart, fast recipe. It gives you your time back. And it gives you something delicious to show for it.

Now go be the hero of snack time. I want to hear all about it! Did your kids go crazy? Did your friends ask for the recipe? Let me know by leaving a comment and rating below!