In this project we created a deliciously sweet look-alike of the Japanese cuisine, Sushi. It was made using rice-crisp treat as the rice, a thin sheet of chocolate as the nori, or seaweed wrap, and mangoes and raspberries as the fillings.

Supplies

You need: a large mango, one bag of mini marshmallows, 3 cups rice crispy cereal, 4 tbsp of butter, 1/2 of a small box of raspberries and a full bag of semi-sweet chocolate chips.

Step 1: Prepare Your Elements

To start we want to melt down the chocolate chips until they are a liquid like consistency. Spread this onto a parchement lined rimmed baking sheet. Freeze this sheet overnight or until hardened. While freezing create the rice crispy treat. Melt down the butter in a large pot and then add in the marshmallows. Grease a spatula to stir the marshmallows while they melt to prevent burning. Once fully melted add in the cups of rice crispy. Re-grease the spatula and combine thoroughly. Line a 9 x 9 inch pan with parchment and press the rice crispy into it. Let rest for at least an hour to cool. Last wash your raspberries then peel and chop your mango into slices. Leave at least 2 larger 2x1 slices for your tamagoyaki.

Step 2: Arrange the Chocolate

Next you will need to take the chocolate out of the baking sheet and let warm up to become slightly more malleable. While you let this happen you should take and roll out the rice crispy treat using a greased rolling pin. Roll the best you can until about an inch thick, then cut off about an inch and a half from the treat.
When the chocolate is malleable cut out a chocolate square large enough to cover all of the rice crispy. You may slice some off if you need to. Keep the scraps

Step 3: Put Together the Smaller Rolls

Using the extra rice crispy form two oval shapes and one cylinder. Use some excess chocolate to roll up the cylinder. After the cylinder is coated in chocolate all the way around cut off any excess and put on top 2-3 raspberries. You have now created one peice of sushi!
Now for the tamagoyaki cut the large peices of mango to just barelt cover the top of the two oval shapes. Place those on top and secure with smaller, ribbon like, chocolate wraps. (Cut these from the extra chocolate)
You have now created the tamagoyaki!

Step 4: Bigger Roll Construction + Extras

Now that you have your extra sushi its time for the main attraction, the sushi roll! Using your chocolate covered rice crispy treat, line the inside with raspberries and mango slices, as you see in the image.
As soon as its filled to your liking, do your best to tightly roll the fruit into the, well, roll. Try to do so without squishing the fruit inside but its okay if it gets a little messy.
Now you may cut the roll to sushi sizes of your liking!
You may also use some of the excess mango slices and chocolate to create little shape decorations for your plating.

Step 5: Plate It and Enjoy

Finally arrange everything you have just created into a nice little fashion onto a plate of your choice. Any extras are up to you now!
I hope you enjoyed making this as much as I did and feel free eat the scraps! ...no one will know ;)