Rice Krispie Candy Sushi

A plate of candy sushi
Elizabeth LaBau
Prep: 60 mins
Cook: 5 mins
Total: 65 mins
Servings: 24 servings
Nutrition Facts (per serving)
139 Calories
2g Fat
27g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 139
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 7%
Cholesterol 9mg 3%
Sodium 61mg 3%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 0%
Total Sugars 14g
Protein 2g
Vitamin C 7mg 36%
Calcium 3mg 0%
Iron 2mg 13%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This candy sushi recipe makes adorable sushi look-alikes from Rice Krispies, gummy worms, and other pre-made candies! Even so-called sushi "haters" won't be able to resist this cute and delicious candy.

Note that this recipe creates two “types” of sushi, the maki rolls, and the fish-topped nigiri. You can make both, or choose just one type and omit the instructions for the other. As written, the recipe makes approximately 2 dozen rolls and 2 dozen nigiri.


  • 2 ounces (4 tablespoons) unsalted butter

  • 4 cups miniature marshmallows

  • 6 cups crispy rice cereal

  • 20 gummy worms

  • 2 boxes green-colored Fruit Roll-Ups

  • 30 fish-shaped gummy candies

Steps to Make It

  1. Prepare a 12 by 17 inch baking sheet by lining it with waxed paper and spraying the paper with nonstick cooking spray.

  2. Place 2 tablespoons of butter in a large microwave-safe bowl, and microwave until melted about 45 seconds.

  3. Add 2 cups of miniature marshmallows to the bowl, and microwave until the marshmallows are completely melted, about 1 minute, stirring every 30 seconds. Stir the mixture until it is completely smooth.

  4. Add 3 cups of rice cereal and stir until completely coated. Immediately pour the mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the candy into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.

  5. With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.

  6. Using the waxed paper to help you, roll the cereal mixture around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal.

  7. Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.

  8. To make the fish-topped “nigiri,” repeat steps 1 to 4 to make the rice candy base, but do not press the rice mixture as thinly. It should be about 3/4 inch thick once pressed into the baking sheet.

  9. Cut the candy into rectangles about 3/4 inch by 1 1/2 inches. Place a candy fish on top of each rectangle, and wrap a 1/2-inch strip of green Fruit Roll-Up around the entire package.

  10. For a finishing touch, decorate your sushi platter to look more authentic. Suggestions include substituting chocolate sauce for soy sauce, green-tinted whipped cream (or melted white chocolate) for wasabi, and thinly sliced pink fish for pickled ginger.​

Note: These candies are best eaten the day they are made, as the fruit wrapping gets sticky if left overnight. Alternately, you can prepare them up until the final step, and wrap them once you are ready to eat them.

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