3 tablespoons butter
4 cups mini marshmallows
6 cups rice krispies cereal
A baking sheet
Non-stick cooking spray
A few long, soft candies (like Twizzlers, Gummi Worms, or Sour Straws)
Fruit roll-ups (green would be most realistic looking, but might be difficult to find)
Swedish Fish candies
Step 1: Melt the butter in a large pan over low heat. Add the marshmallows. Stir until melted. Remove from heat, then stir in the Rice Krispies.
Step 2: Arrange a piece of wax paper on a baking sheet. Spray the wax paper with non-stick cooking spray. Transfer the Rice Krispie treat mixture to the baking sheet. Spray your hands with the cooking spray, then press the Rice Krispies into a thin (less than 1/2″) even layer.
Step 3: Arrange a few fruit roll-ups (the ‘nori’) on top of the Rice Krispie treats.
If you refrigerate your fruit rolls up, they come off the paper more easily — don’t know if they’d roll as well though.
Step 4: Place a couple of the long candies on top of the fruit roll-ups. I used sour straws. Multi-colored Twizzlers or Gummi Worms would also work well.
Step 5: Lift up the edge of the wax paper and begin to roll the Rice Krispie treats around the fruit roll-ups and candy. Use the wax paper to help squeeze and tighten the roll.
Step 6: Once you’ve achieved a small ‘California Roll’ size, use a knife to cut the roll from the remaining Rice Krispie treats. Slice into pieces. Roll in colored sugar ‘roe’, if desired.
Repeat to make additional ‘California rolls’. Alternately, you can roll the candy within the Rice Krispie treats, but reserve the fruit roll-ups to wrap around the outside of the roll prior to slicing in pieces.
To make ‘nigiri sushi’: Using your hands, mold portions of the Rice Krispie treats into small oblong clumps. Place a Swedish Fish on top. Use thin strips of fruit roll-ups to wrap around the rice and fish.
Serve with a bowl of chocolate syrup ‘soy sauce’.