It’s International Sushi Day, and what a better way to celebrate than with a delicious Candy Sushi treat!
This Candy Sushi is super easy to make with a few simple ingredients, and is a fun nut-free and gluten-free treat to pop in a lunchbox or for a kids party.
I’ve used an assortment of dried fruit, fruit leather and some jelly candies to give the surprisingly real appearance of regular sushi toppings.
There’s nothing as fun as sweet food masquerading as savoury food. It’s a real mind-bender that the kids will get a real kick out of.
We’ve already seen savoury sushi cakes and sushi doughnuts, now the idea is flipped with candy sushi!
The base of the candy sushi is still rice, but instead of sticky sushi rice, I’ve used a marshmallow puffed rice mixture, like the type I used in these Fairy Bread Puffed Rice Party Treats.
To make this recipe gluten-free I recommend using Kosher marshmallows which are usually gluten-free.
I’ve made three styles of Candy Sushi – California Rolls, Salmon Roe Maki and Salmon Nigiri. You can use your imagination and creativity to mimic any type of sushi you like.
To replace seaweed nori, fruit leather does a brilliant job. You can buy fruit leather from most supermarkets or health food stores. If you would like to try making your own fruit leather, here’s a make at home Apple and Strawberry Fruit Leather recipe.
Dried Apricots look surprisingly like pieces of salmon. Chopped up raspberry jelly candies do a great impression of salmon roe.
I’ve filled my California Rolls with jelly snakes, but you can use assorted dried fruits or any other candy you enjoy.
As party food goes, this candy sushi is a whole lot of fun! Granted it’s full of sugar, but I’d like to think the addition of dried fruit balances out some of the naughtiness.
Keep the servings small to 1-2 per child as a special treat to limit the sugar load.
Older kids could easily help make these, but be aware that the puffed rice mixture is sticky and they could well end up in a big sticky mess! Use your own judgement on that one.
The finished number of individual candy sushi will vary depending on how large you make them. I’ve estimated that this recipe makes 12, but you could probably stretch it to 16-18 pieces.
How are you celebrating International Sushi Day?
You may also enjoy:
- Emma’s Sushi Sandwiches
- Fairy Bread Puffed Rice Treats
- 7 New Sushi Trends you must try
- Jellybean Rainbow Bark
- 3 cups puffed rice cereal
- 3 tbsp butter
- 125g white marshmallows (gluten-free if desired)
- 4 strips fruit leather (or fruit roll-ups)
- 4 dried apricots
- 3 jelly snakes in assorted colours
- 4 raspberry jelly candies
- oil spray
Prepare Candy Sushi Toppings
- With scissors cut fruit leather into 1" (2.5 cm) wide strips to look like Seaweed Nori
- Cut raspberry jellies into pieces to look like salmon roe, and cut jelly snakes into 1" lengths.
- Cut Dried apricots in half.
Make Marshmallow Puffed Rice
- Grease a tray with oil spray (to cool the marshmallow rice mixture on later).
- Combine the butter and marshmallows in a medium saucepan over medium-low heat. Melt together while stirring for 5 minutes or until butter and marshmallows melt and mixture is smooth. Take care not to burn.
- Add cereal, stirring until coated.
- Tip out onto tray and allow to cool for a few minutes until mixture is cool enough to handle. Do not allow to set. If you assemble the sushi while the marshmallow is still warm it will help stick everything in place.
Assembling Candy Sushi
- To make California Rolls, take some puffed rice mixture and roll it around 3 pieces of jelly snake. Wrap with a strip of fruit leather.
- To make Faux Salmon Roe Maki, take take some puffed rice mixture and roll into a ball, then flatten top and bottom. Wrap with a strip of fruit leather and top with cut up raspberry jellies.
- To make Faux Salmon Nigiri, take some puffed rice mixture and mould it into a long flat shape. Top with half a dried apricot and wrap with a thin strip of fruit leather.
- To avoid marshmallow mixture from sticking to utensils give them a light spray with oil.
- For best results, do not allow puffed rice mixture to set. If you assemble the sushi while the marshmallow is still warm it will help stick everything in place.
- Moisten hands to prevent marshmallow mixture from sticking to fingers while it's warm.
- To make this recipe gluten-free I recommend using Kosher marshmallows which are usually gluten-free.
- Store in an airtight container for up to two days.
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Nutrition Information:Yield: 12 Serving Size: 3
Amount Per Serving:Calories: 151 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 65mg Carbohydrates: 28g Fiber: 1g Sugar: 16g Protein: 1g