1/4 cup unsalted butter
1 – 10.5oz bag Campfire® Mini Marshmallows
5 cups crisp rice cereal
A VARIETY OF CANDY FOR SUSHI MAKING INCLUDING:
fruit leathers, roll ups, tapes (I used a variety)
gummy fish or sour fish
In a large pot, melt butter over medium heat. Add marshmallows and stir until completley melted. Remove pot from heat. Add in cereal and stir utnil mxiture is evenly coated in marshmallow. Spread mixture into a thin layer onto a buttered rimmed baking sheet. Allow to cool slightly.
Use a knife to trim the uneven edges of the marshmallow treats. Cut the marshmallow treats into thirds, making 3 rectangles.
To Make Nigiri Sushi:
Cut small rectangles out of the marshmallow treats about the size of the gummy fish. Wrap a small piece of fruit leather tape around the fish and marshmallow treat. Repeat with remaining small rectangles of marshmallow treats.
To Make Maki Sushi:
Lay a gummy worm and a licorice twist along the short side of one of the 3 large marshmallow treat rectangles. Roll marshmallow treat around the gummy worm and licorice. Trim extra marshmallow treat and use fingers to seal the edges around the sushi roll. Wrap a fruit roll up around the sushi roll, pressing to seal it into place. Using a sharp knife, slice off 1 inch pieces of sushi.
Store sushi in a sealed container in between layers of waxed paper for up to 2 days.
Recipe by: JellyToastClick here to print