CRISP RICE CEREAL SUSHI

8 Chewy fruit rolls

¼ cup butter or margarine

1 (10-ounce) package miniature marshmallows

6 cups crisp rice cereal

16 worm-shaped chewy candies or

24 fish-shaped chewy candies

UNROLL fruit roll, and place, with plastic sheet down, on cutting board.

MELT butter in a Dutch oven over medium heat. Add marshmallows, stirring until melted; remove from heat. Stir in rice cereal until blended.

SPREAD about ½ cup cereal mixture quickly over each fruit roll, leaving a 1-inch border on 1 long side. Arrange 2 worm-shaped candies or 3 fish-shaped candies lengthwise down center of cereal mixture.

ROLL up, starting at side without border. Press to seal securely. Repeat procedure with remaining fruit rolls, cereal mixture, and candies.

CUT each roll unto 4 slices. Serve with chopsticks, if desired. Yield: 32 rolls. Prep: 25 min., Cook: 8 min.

Sushi Bars:

PRESS cereal mixture into a buttered 13 x 9 inch pan. Let stand 15 minutes and cut into 2 ½ x 1 inch rectangles.

TOP each bar with a fish-shaped candy.

Confetti Sushi Bars:

Substitute fruity sweetened corn puffs cereal for crisp rice cereal.

PRESS into a buttered 13 x 9 inch pan. Let stand 15 minutes before cutting into 1 ½ inch squares. Note: for testing purposes only, we used Trix corn puff cereal.

Source: Chef Cliff Pleau, California Grill