Make Oreo crumbs: Place Oreos in a food processor and blend into fine crumbs. If you don’t have a processor, seal them in a zip-top bag and crush with a rolling pin until sand-like.

Form a dough: Transfer crumbs to a bowl. Add milk 1 tablespoon at a time, mixing with a spoon or your hands. Stop when the mixture holds together like soft dough. It should be pliable, not sticky.

Prepare the filling: In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Taste and adjust sweetness if needed.

Roll out the “rice” layer: Lay a sheet of parchment paper on your counter. Place the Oreo dough on top and press into a rectangle, about 1/4 inch thick. Lay another piece of parchment over it and gently roll to even it out. Aim for a rectangle around 8x10 inches.

Spread the filling: Remove the top parchment. Gently spread the cream cheese mixture over the dough, leaving a 1/2-inch border on the top edge to help seal the roll.

Add a flavor stripe (optional): For a sushi-like look, add a thin line of peanut butter, Nutella, or jam along the bottom third of the rectangle.

Roll it up: Starting from the bottom (the edge with the stripe, if using), use the parchment to help tightly roll the dough into a log. Press lightly as you go to avoid gaps. Seal the seam by pressing it closed.

Chill to set: Wrap the log in parchment or plastic wrap and refrigerate for 20–30 minutes. This makes slicing cleaner.

Slice into sushi pieces: Unwrap and use a sharp knife to slice 3/4- to 1-inch rounds. Wipe the knife between cuts for neat edges.

Decorate: Drizzle with melted chocolate or white chocolate. Add sprinkles or a pinch of crushed Oreos on top. Let the drizzle set for a few minutes.

Serve: Arrange on a platter like sushi. If you want to go all-in on the theme, serve with a small dish of chocolate sauce as “soy sauce.”