Several weeks ago, my eldest child’s teacher sent home a note that the class would be performing a Japanese tea ceremony on March 21. The children painted homemade kimonos and learned about Japanese culture and traditions as they prepared for the event. When she sent home the list of requested items, I immediately picked Candy Sushi. In a family that adores Sushi, I had never heard of a candy version and was eager to try it out.
Little did her teacher know when she created her lesson plan just how much not only her class, but the entire world would be thinking about Japan in the days leading up to the ceremony. As I prepared the candy sushi tonight, I tried to think of any small way we could help.
So, in honor of our friends in Japan, Swanky Aprons will be donating 10% of all online sales from now through March 31st to the Red Cross Fund for the Japan Earthquake and Pacific Tsunami. I’d also like to encourage you to donate $10 to the Red Cross by texting REDCROSS to 90999.
OK, time for the recipe! I have to say it is sticky but fun to make, and anything based on a Rice Krispie treat is yummy in my book!
The Recipe: Candy Sushi
- 8 fruit rollups
- ½ cup butter or margarine
- 1 10.5 oz. package of mini marshmallows
- 16 gummy worms or 24 fish shaped gummy candies
- 6 cups Rice Krispies® cereal
1) Unroll fruit rollups and place, plastic side down, on a cutting board. If you live in a hot and humid climate like I do, you might want to pop them in the freezer for 5 minutes first so they are easier to unroll.
2) Melt butter in Dutch oven over medium heat.
3) Add marshmallows, stirring constantly until melted.
4) Fold in Rice Krispies until coated.
5) Immediately spread 1/3 cup of the Rice Krispie mixture over the fruit rollup, leaving a one inch margin along one long edge of the fruit rollup.
6) Place two worms or three fish in the center of the cereal mixture end-to-end.
7) Roll up each roll, beginning at the side without the border.
8) Carefully peel off the plastic (again, you might want to pop them in the freezer for five minutes to make the plastic easier to peel).
9) Cut each roll into four equal pieces.
10) Serve with chopsticks.
With its Asian-inspired theme, the Cherry Blossom Apron was a natural choice for the companion apron to this recipe.