Sweet sushi

Make cool sushi sweeties for a kid's party and even get little ones involved in making them. Make your own Rice Krispie squares for the base, or buy them

Prep:40 mins
Cook:5 mins
plus setting

Easy

Nutrition per serving

kcal 168
fat 3g
saturates 2g
carbs 33g
sugars 19g
fibre 1g
protein 2g
salt 0.28g

Ingredients

45g butter
280g marshmallows
340g Rice Krispies
10 cola belts
50g dark or milk chocolate, melted
50g millions
50g apricot jam
2 red pencil sweets
2 green pencil sweets
100g ready-to-roll fondant icing
orange, red and purple food colouring
white and green food colouring powder
25g black treacle

Method

To make your bases melt the butter and marshmallows in a large saucepan. Once melted, gently stir in the Rice Krispies. Pour the mixture onto a lined 30cm x 20cm tray and press down firmly to compact the Rice Krispies and make flat. Leave to set for 1-2 hours.
Once set, cut out 12 small circles with a small round cutter using a small sharp knife to cut all the way through to the bottom if needed. Use the rest of the mix to make 10 rectangular pieces.
Cut your cola belts to size, measuring them around the cutter. Stick them with a small smudge of melted chocolate. Repeat on all 10 and leave to set. Mix the millions and jam together and put small heaps on 6 of the circles to look like caviar. On the remaining 6 pieces, get a chopstick and make 4 indents in the centre of the rice. Cut your pencil sweets into small pieces and poke them into the indents alternating in colour.
To decorate the rectangles, split your fondant icing in half and colour half orange and half a purple/red colour so they look like salmon and tuna. Roll each out to 5mm thick. Use a knife to cut out shapes that will fit on top of the rectangles and use the back of a knife to make fine imprints to make the pieces more flesh-like. On the orange 'salmon' pieces, paint the imprints with the white colouring powder. Place all the bits of decorated icing on top of the rectangular bases, moulding them to look as natural as possible.
Use the green food colouring powder to brush the cola belts and create a seaweed effect.
Finally to make your 'soy sauce' heat the black treacle and 50ml water in a pan until combined. Brush over the 'tuna' and 'salmon' sushi pieces and put the rest in a bowl as a dipping sauce.