On their birthdays, I take baking orders from my kids and cook up whatever they desire. Even if that includes plastic toys, plastic packaging, and artificial colors. This year, my turning-10-year-old asked for sweet sushi to share with her classmates.
So that’s what she got.
Want to make your own? Here’s what you’ll need:
- Swedish fish, 1 for each piece of sushi. A regular batch will make about 30 pieces, so you’ll need 30 fish. I rounded up to 35 per batch to account for imperfect fish. I can get these in the candy aisle of our local bulk bin grocery store.
- Sour apple gummy ribbon candy. I can get this from our local specialty candy shop in bags just the right size for two batches. You can order online from various places – This company has a tub with enough for a huge sweet sushi banquet.
- Kitchen shears or a sharp paring knife
- Parchment paper
- A baking tray with a lip about 1/2″ or 3/4″ high – You can make do with other pans or a flat cookie sheet, but it’s easiest with a lipped tray.
- A batch of your favorite version of the classic “Rice Krispy Treats.” I’ll include my favorite version at the very bottom of this post.
Get to work:
- Straighten out each piece of ribbon candy and cut each in half along its full length. Kitchen shears work beautifully, but you can also use a paring knife. Set aside with your Swedish fish.
- Line your baking sheet with parchment paper.
- Cook up your batch of crispy rice marshmallow treat.
- Scrape the entire batch out of the cooking pan and onto your baking tray.
- Use damp hands to pat the sticky rice into an even layer across your baking sheet, matching the height of the tray’s lip. If you’re using a deeper pan or a flat cookie sheet, do your best to get an even 1/2″ – 3/4″ height.
- When the rice has cooled, set your Swedish fish into place on top, spacing them evenly to allow for a bit of rice around each fish. I got 5 rows of 6 fish each on top of each single batch of crispy treat on my lipped tray. I found it much easier to cut the pieces to size around the fish – This way, you’ll know they’re exactly the size they need to be!
- Cut the rice carefully with a sharp, clean knife (wash it as you go along, as necessary).
- Wrap a piece of the gummy green ribbon around the center of each fish, trimming it to fit so that the ends meet on the bottom of each treat – It’s stickier on the bottom, and the extra marshmallow here should be all that’s needed to hold the gummy ribbon in place.
- Set into a parchment-lined container for transport, 1 piece of sushi deep.
Here’s my own favorite version of crispy rice & marshmallow treats:
- 4 Tbs unsalted butter or coconut oil
- 5 cups puffed brown rice
- 40 large marshmallows, or 1 bag of Dandies Vegan Marshmallows
- 1 tsp vanilla extract
- good pinch of finely ground sea salt
Melt the butter or coconut oil over low heat. Add the marshmallows, stirring until everything is melted and well combined. Remove from heat, add vanilla, salt, and puffed rice. Mix well. Scrape into prepared pan (I use parchment paper to line mine) and pat into place with freshly dampened hands (I find a dash of cold water from the faucet works better than oil to help spread the sticky goo).
Having said that, I have to point out that the batch I made, the one in the photos here, was made with store-brand “Crispy Rice” cereal and big old regular marshmallows. We were in a rush, and I was shopping at our local Safeway, not our local upscale grocery with the vegan marshmallows and puffed brown rice. That’s how it goes. I like the brown rice version best, but this isn’t exactly a health food in any guise.
But these are delicious and fun, just what my daughter wanted to share at school for her birthday.
If you make these, please let me know how it goes!