Place the Oreo cookies (without the cream) in a food processor and blitz until they become fine crumbs.

Add 3 tablespoons of milk to the food processor and blend until the mixture forms a ball of dough.

Shape the Dough:

Lay a sheet of plastic wrap on a flat surface.

Place the Oreo dough on the plastic wrap. Press it into a rough square shape and use a rolling pin to roll it into an even layer about 1/4 inch thick.

Trim the edges to create a perfect square.

Prepare the Filling:

In a bowl, mix the Oreo cream filling with 2 teaspoons of milk until smooth and creamy.

Assemble the Sushi:

Evenly spread the creamy filling over the rolled-out Oreo dough.

Roll up the dough tightly into a log, using the plastic wrap to help you.

Chill and Serve:

Optional: Wrap the roll in plastic wrap and refrigerate to firm it up for about 30 minutes.

Unwrap the roll, slice it into sushi-sized pieces, and enjoy!