Candied California Rolls
Making these treats is very similar to making the real thing. Sticky marshmallow and rice cereal mixture is spread like sushi rice with damp fingertips before being shaped into rolls with a bamboo rolling mat. Let kids in on the fun by providing bowls of their favorite fillings such as sour candies, chocolates or even cake scraps to create their own fun rolls that from afar look very much like the real thing. To make eating Candied California Rolls even more realistic, provide kids with chopsticks, a dab of stiff icing tinted wasabi green, slices of red gum candy “ginger” (or real crystallized ginger) and a small dish of chocolate syrup for dipping.
Candied California Rolls
Makes 48 pieces
Crispy Rice Cereal “Sushi Rice”
6 cups crisp rice cereal
10 oz marshmallows
3 TBSP butter or margarine
For the Rolls
12 red licorice twists
1 small package Swedish Fish candies
1 small package gummy fruit slices, cut in half length wise
Crystallized ginger pieces or 3-4 red gummy fruit slices, cut into very thin slices, optional
Very stiff icing, tinted green, optional
Chocolate syrup for dipping, optional
Non stick cooking spray
Small bowl of ice water for dipping fingers
Bamboo rolling mats covered in plastic wrap, It is ideal to use 6 mats, but rolls can be made with one mat.
Before making the rice mixture, set out all fillings and toppings for the rolls in an easily accessible fashion. Place orange and black jimmies on separate flat plates. Lay bamboo rolling mats flat, with slats horizontal to the edge of the work surface. Cut 6 pieces of waxed paper to match the size of a bamboo rolling mat. Place 1 piece on each mat. Spray each piece of waxed paper with a light coating of non stick cooking spray.
To make the “sushi rice”, place marshmallows and butter or margarine in a large microwave safe bowl. Melt the butter or margarine on HIGH, removing and stirring every 10 seconds. Mixture should be smooth. Add cereal and stir thoroughly.
Working quickly and carefully, dip fingers into ice water and place about 1 cup of warm marshmallow mixture on each piece of waxed paper. Spread rice into an approximate 4 inch by 7 inch rectangle. Place 2 red licorice horizontally in the center of the rectangle. Line Swedish fish end to end horizontally in the center of the rectangle. Line gummy fruit slice pieces end to end horizontally in the center of the rectangle. If desired, sprinkle with orange jimmies.
Starting from the bottom of the rectangle, roll upwards until a tight roll is formed. Tighten and shape with the bamboo rolling mat. Remove rolls from waxed paper. Set waxed paper aside. Roll rolls in orange or black jimmies before placing back on waxed paper. Roll waxed paper around rolls and place in the refrigerator for about 5 minutes.
To cut, remove waxed paper from rolls and discard. Cut each roll into 8 pieces, seam side down, with a serrated knife using quick sawing motions. If needed, dip knife into water between cuts to clean the blade. Arrange on serving plates and serve with tinted icing wasabi, crystallized ginger, and chocolate dipping sauce if desired.