Step 1: Gather Your Ingredients
~ Edible wafer paper
~ Plain Chocolate
~ Coco Pops or other chocolate flavour rice cerial
~ Glace Cherries (Candied Cherries)
~ Strawberry pencils
~ Small / Medium muffin cases
Step 2: Preparing the 'rice'
Make sure you stir the chocolate often so it doesnt burn.
Once the chocolate has melted fully, add the coco pops slowly while stiring gently to fully coat them with the chocolate.
- remember, you can always add more, but you cant take them out.
Once they are fully coated with the chocolate, take the pan off the heat.
note: while working, the chocolate may start to solidify. If this happens, put the pan back onto a low heat for a minute or two to soften it up.
Step 3: Makizushi Style Sushi
Lay a piece of the wafer paper on the work surface.
Spread a spoonful of the chocolaty coco pops onto the wafer paper, spreading it as thin as you can without crushing them.
Choose your filling. For marshmallows, cut in half and lay side by side on top of the 'rice' layer.
For glace cherries, do the same, without cutting them.
For the strawberry pencils, choose 4 or 5 and bundle them together in the midle of the wafer paper.
Roll the wafer paper into rolls, either by hand or using a sushi mat.
Check out this awesome idea for making your own. https://www.instructables.com/id/Emergency-sushi-rolling-mat/
Note: If there is too much of the chocolaty coco pops on the wafer paper , simply scrape them off and use them in the next roll.
Use a pastry brush and a little water to seal the roll. only use a very, very little water as the wafer paper shrivles up and rips when too wet.
Place on a tray lined with baking sheet, ready to refrigerate.
Step 4: Nigirizushi Style Sushi
Cut strips from a sheet of wafer paper, making sure the strips are only a few centimeters in width.
Cut the strawberry pencils into thirds or to a length suitable for the now rectangular muffin cases you have.
Place a strip of wafer paper into the case, and place tghe strawberry pencils on top of it.
Place some of the chocolaty coco pops onto this and shape as best as you can into a rectangular brick shape.
Wrap the wafer paper around the chocolaty coco pops and seal with a little water, as before. Trim the wafer paper if you need to.
Place the tray, ready to refrigerate.
Step 5: Refrigeration and Final Preparation
Once the chocolate has hardened, take the sushi out of the fridge and put onto a chopping board.
For the Makizushi style sushi, cut the rolls into slices using a sharp knife. For the sushi with the strawberry pencil filling, these can be as thick or as thin as you want them to be, but fot the marshmallows and the glace cherries, its best to cut them between each item of filling.
For the Nigirizushi style sushi, simply take out of the muffin cases and turn them the right way up.
Step 6: Notes, Ideas and Variations
~ The strawberry pencil makizushi style failed due to being rolled too loosely.
~ Rainbow drops could be used instead of the rice to add colour and flavour.
~ If you want to make your Sweetie Sushi look more realistic, you could use rice krispies or plain puffed rice cerial and white chocolate.
~ You could try colouring the wafer paper with food colouring, although be carefull not to get it too wet.
~ For a fruity flavour, your could use fruit winders or fruit roll-ups instead of wafer paper.
~ Many different food items can be used as well, such as fruit jam ( or jelly if you're americans) gummi sweets and many more. what can you think of to put into it?
~ You could make Gunkanmaki style sushi using hundreds and thousands or small sweets like smarties or m&m;'s.
~ Remember, with sweets and candy, different flavours usualy mean different colours. To make it look bright and attractive, go for different flavours of the same kind of filling to achieve unity in design, but differences in colours and flavour