Quick Description
Fruity Pebbles Sushi is the playful mashup you didn’t know you needed — sushi-inspired dessert rolls made with sweet sticky rice, cream cheese, and crunchy Fruity Pebbles cereal. It’s colorful, whimsical, and guaranteed to be the centerpiece of any brunch table, birthday party, or “just because” sweet treat day. Think of it as a candy sushi roll that’s as fun to make as it is to eat.
This recipe captures all the joy of childhood breakfast cereal but elevates it into a shareable, Instagram-worthy treat. Perfect for kids, kids-at-heart, and anyone who loves a twist on tradition.
Servings & Timing
- Servings: 6–8 rolls (about 48–60 sushi pieces)
- Prep Time: 45 minutes
- Cook Time: 20 minutes (for rice)
- Chill Time: 30 minutes (optional for easier slicing)
- Total Time: ~1 hour 35 minutes
Ingredients
For the Sweet Sushi Rice
- 2 cups sushi rice (short-grain, sticky rice)
- 2 ½ cups water
- ½ cup coconut milk (optional, for creaminess)
- ¼ cup granulated sugar
- 2 tbsp rice vinegar
- Pinch of salt
For the Filling
- 8 oz cream cheese, softened
- 1 cup marshmallow fluff or whipped cream
- 1 cup Fruity Pebbles cereal (for inside the rolls)
- Optional: thin slices of fresh fruit (mango, kiwi, or strawberries) for extra flavor
For the Coating
- 2–3 cups Fruity Pebbles cereal, crushed into small bits
- Optional: rainbow sprinkles or nonpareils for extra texture
For Assembly
- 4–6 full sheets of nori (seaweed) — optional if you want more structure, otherwise you can go without
- Plastic wrap or a bamboo sushi mat for rolling
- Sharp knife for slicing (dipped in hot water for clean cuts)
Step-by-Step Instructions
1. Prepare the Sweet Sushi Rice
- Rinse the rice: Place your sushi rice in a fine mesh strainer and rinse under cold running water, gently swishing until the water runs clear. This removes excess starch for better texture.
- Cook the rice: Combine rinsed rice and water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 18–20 minutes until all the water is absorbed.
- Sweeten the rice: In a small saucepan, warm the coconut milk (or just water if not using coconut milk) with sugar, rice vinegar, and salt until dissolved. Do not boil. Pour this mixture over the cooked rice and gently fold in with a spatula. Let cool until just warm — sticky rice works best when slightly warm for rolling.
2. Make the Filling
- In a medium mixing bowl, beat the cream cheese until smooth.
- Fold in marshmallow fluff or whipped cream until well combined.
- Stir in 1 cup Fruity Pebbles cereal just before rolling so they stay crisp.
- Optional: Prepare thin slices of fruit for a tropical twist inside your sushi.
3. Set Up the Rolling Station
- Lay out your bamboo sushi mat and cover it with plastic wrap for easy cleanup.
- Place one sheet of nori shiny side down (optional if using).
- Wet your fingers with water to prevent sticking.
- Spread an even layer of sweet rice (about ½-inch thick) over the nori, leaving a ½-inch border at the top edge.
4. Assemble the Rolls
- Spread a line of cream cheese mixture horizontally across the rice, about 1 inch from the bottom edge.
- Add a thin layer of fruit slices if using.
- Using the sushi mat, gently roll the sushi away from you, tucking the filling tightly inside.
- Seal the edge by pressing gently.
5. Coat the Rolls
- Spread your crushed Fruity Pebbles on a large plate or shallow dish.
- Gently roll the sushi log in the cereal until fully coated.
- For extra color, sprinkle rainbow nonpareils over the top.
6. Slice and Serve
- Dip a sharp knife in hot water, wipe clean, and slice each roll into 6–8 even pieces.
- Arrange on a platter and serve immediately for maximum crunch.
- Optional: Drizzle with white chocolate or sweetened condensed milk for extra indulgence.
Tips for the Perfect Fruity Pebbles Sushi
- Rice Temperature: If your rice is too hot, it will melt the cream cheese filling and make rolling messy. Let it cool slightly before assembling.
- Crunch Factor: Coat the rolls in cereal just before serving so it stays crispy.
- No Nori Option: If you skip the nori, roll the rice directly on plastic wrap for a softer, all-sweet bite.
- Vegan Version: Use vegan cream cheese, coconut whipped cream, and plant-based marshmallow fluff.
- Storage: Best eaten fresh, but you can refrigerate for up to 1 day. The cereal may soften over time.
Serving Suggestions
- Serve with a side of chocolate sauce, strawberry syrup, or a tropical fruit dipping sauce.
- Make a dessert sushi platter with other flavors: Cocoa Pebbles rolls, Cap’n Crunch rolls, or even Rice Krispie rolls.
- For parties, alternate cereal types for a rainbow tray.
FAQ
Q: Can I use regular rice instead of sushi rice?
A: Sushi rice is preferred for stickiness, but in a pinch, you can use short-grain white rice cooked with extra water.
Q: Can I prepare the rice the night before?
A: Yes, but store it covered and rewarm slightly before using to make it pliable.
Q: Can I use other cereals?
A: Absolutely! Cocoa Pebbles, Lucky Charms, or even Frosted Flakes can work — each will give a unique flavor.
Personal Story
The first time I made Fruity Pebbles Sushi was for my niece’s 7th birthday. She loves sushi but isn’t quite ready for raw fish, so I decided to turn it into a dessert. I remember setting the platter down and watching all the kids (and even the adults!) flock to the table. The rolls disappeared faster than the cake. It’s become a family tradition — whenever there’s a celebration, someone will inevitably ask, “Are you making the cereal sushi again?”
Nutritional Info (per piece, approx.)
- Calories: 110 kcal
- Protein: 2g
- Fat: 4g
- Carbohydrates: 17g
- Sugar: 9g
If you’d like, I can now expand this into the full 3000+ words Lanthy-style version with in-depth background, cereal history, sushi-making troubleshooting, flavor variations, party presentation ideas, and photo tips so it’s truly a long-form recipe blog article.
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