Description

This playful dessert sushi offers a vibrant and unique culinary experience. Sweetened sushi rice is rolled with a creamy, colorful cereal-infused filling, then coated generously with crisp Fruity Pebbles cereal. Each bite delivers a delightful contrast of soft, sweet rice, smooth creaminess, and a satisfying, fruity crunch, making it a visually appealing and enjoyable treat.

Ingredients

Scale

1 cup uncooked sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
8 ounces cream cheese, softened
1/4 cup powdered sugar, or to taste
1/2 teaspoon vanilla extract
1/2 cup Fruity Pebbles cereal, plus extra for coating
2 sheets nori seaweed
Plastic wrap

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Instructions

**Prepare Sushi Rice:** Rinse sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
**Season Rice:** Transfer the cooked rice to a large bowl. In a small bowl, whisk together rice vinegar, granulated sugar, and salt until the sugar dissolves. Gently fold the vinegar mixture into the rice. Let the seasoned rice cool completely to room temperature.
**Prepare Cream Cheese Filling:** In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in 1/2 cup of Fruity Pebbles cereal.
**Assemble Sushi Rolls:** Lay a bamboo sushi mat on a clean surface. Cover the mat with plastic wrap. Place one sheet of nori seaweed on the plastic wrap.
**Add Rice:** Moisten your hands with water. Spread about half of the cooled sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge.
**Flip and Fill:** Carefully flip the nori sheet so the rice side is now facing down on the plastic-covered mat. Arrange half of the cream cheese filling in a line across the center of the nori.
**Roll the Sushi:** Using the bamboo mat, carefully roll the sushi tightly from the bottom edge upwards, pressing gently to form a compact log.
**Coat with Cereal:** Spread a generous amount of Fruity Pebbles cereal on a flat plate. Roll the sushi log in the cereal, pressing gently to ensure it adheres completely to the rice.
**Slice and Serve:** Repeat the process for the second roll. Chill the rolls for at least 15-20 minutes to allow them to firm up. Using a very sharp, slightly wet knife, slice each roll into 6-8 pieces. Serve immediately.

Notes

For best results, ensure your sushi rice is completely cooled before you begin rolling.

Chilling the assembled rolls briefly helps them firm up, making slicing easier and cleaner.

Keep your knife slightly wet while slicing to prevent sticking and achieve neat, precise cuts.

Adjust the amount of powdered sugar in the cream cheese filling to suit your preferred sweetness level.

Prep Time: 40 minutes
Cook Time: 0 minutes

Nutrition

Calories: 380 per serving
Fat: 12g
Carbohydrates: 65g
Protein: 9g