Faux Sushi Cookies

I came up with the idea for these cookies as I was busy drying Fuyu persimmons and thinking about other ways to use them. When sliced, these persimmons reminded me of raw fish - sashimi.

• 3 cups Rice Krispies - puffed rice cereal

• 5 oz. Regular sized Marshmallows (½ a bag, about 20, or about 2 cups of mini marshmallows)

• 1 ½ T butter

• Fuyu persimmons

• Fruit Rolllups

• 9" x 9" baking pan

• Cupcake liners

• Kosher salt (optional)

• Chinese 5-Spice mixed with white sugar (optional)

• Furikake (optional)

• White or black sesame seeds (optional)

Peel persimmons and slice 1/4" thick. I use a Benriner Mandoline Slicer. You can use them raw but I prefer to dry them a bit. I put a light sprinkling of kosher salt and then a bit of Chinese 5-Spice mixed with sugar over them and dry for about an hour in a dehydrator - so they just start getting soft.

In a large micro safe bowl combine marshmallows and butter until completely melted. Add the rice krispies and stir until uniformly coated.

Coat a 9"x9" baking pan with cooking spray. Pour and press the marshmallow treat mixture into the pan. Let cool.

Once cool you can start to form the cookies into little ovals. This part is tricky. You can start by dividing the mixture in the pan into 1"x2" sections. Then, using a spatula press each cookie against the side of the pan and start to establish a bite sized oval cookie. Use cupcake liners to hold the portion of mixture. From here you can finish forming the oval by squeezing the mixture in your hand to form the desired shape.

Cut the Fruit Rollups into 5-6" strips then cut in half length-wise. This box of Fruit Rollups has two different colored roll-ups. I used the red/blue ones. The other option was yellow/green.

Sprinkle some furikake or sesame seeds over the rice krispie treat oval. Lay a slice of persimmon. Carefully wrap a strip of fruit roll-up around the whole thing. You can also make some without the persimmon on top. Display on a nice platter. Enjoy!!

NOTE: Furikake is a dry Japanese seasoning meant to be sprinkled over the top of cooked rice. You can find it at Asian markets and sometimes the Asian aisle of larger grocery stores. I took a bit of a risk and used the "Wakame" (seaweed) topping. It was interesting but a bit weird. I'd stick with regular furikake or white sesame (Shiro Goma) or black sesame seeds (Kuro Goma).