Pb&j Sushi

Pb&j Sushi is a no-bake handheld dessert that wraps creamy peanut butter and sweet jam inside a soft flour tortilla, then cuts it into pinwheel rounds. It looks like sushi but tastes like your favorite sandwich. The trick is spreading the fillings thin and rolling tight so the slices hold together when you cut them.

Ingredients for Pb&j Sushi

Flour tortillas form the base and stay soft enough to roll without cracking. Peanut butter provides the rich, nutty flavor and helps bind the filling. Jam adds sweetness and fruity flavor in whatever variety you choose. Granulated sugar and ground cinnamon coat the outside for a sweet crunch that mimics cinnamon sugar toast. Butter, melted and brushed on the tortilla before rolling, keeps the cinnamon sugar coating in place.

Why This Pb&j Sushi Works

Spreading the peanut butter and jam thin across the whole tortilla ensures every slice gets both flavors in every bite and keeps the roll from becoming too thick to cut cleanly. Rolling the tortilla tightly from one end to the other creates enough pressure to compress the fillings together so they hold their shape when sliced.

Coating the tortilla with melted butter before adding the cinnamon sugar makes the sugar stick to the surface instead of falling off as you roll and cut. The cinnamon sugar also adds textural contrast to the soft interior, giving you crunch with each bite.

Chilling the rolled tortilla for at least 30 minutes firms up the fillings and makes slicing cleaner. A cold, tight roll cuts into distinct rounds that stay intact on the plate.

Mistakes To Avoid

Spreading the peanut butter and jam too thick makes the roll hard to seal and creates lumpy, uneven slices. The fillings will squish out the sides as you cut, and the tortilla may tear.

Rolling the tortilla too loosely leaves air gaps inside that cause the filling to shift and the roll to fall apart when you slice it. Roll firmly from one end to the other so the fillings compress together.

Skipping the melted butter before the cinnamon sugar means the coating will not stick and will fall off as you handle and slice the roll. Every bite should have that sweet crunch on the outside.

Slicing the roll with a regular knife instead of a serrated one squashes the layers and tears the tortilla. The serrated edge saws through without pressing down and crushing the fillings.

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Ingredients

• 4 flour tortillas, 8 to 10 inches
• 1 cup creamy peanut butter
• 3/4 cup jam or jelly, any flavor
• 2 tablespoons butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Step-by-step Instructions

1. Mix the granulated sugar and ground cinnamon in a small bowl and set it aside.
2. Lay one flour tortilla flat on a cutting board and brush the entire surface lightly with melted butter.
3. Sprinkle half of the cinnamon sugar mixture over the buttered tortilla, coating it evenly.
4. Spread one quarter of the peanut butter in a thin, even layer across the tortilla, leaving a 1/2 inch border on all sides.
5. Spread one quarter of the jam in a thin layer over the peanut butter, covering it completely.
6. Starting at one long edge, roll the tortilla tightly toward the opposite edge, pressing gently as you go so the filling compresses.
7. Wrap the roll tightly in plastic wrap and place it seam side down on a plate.
8. Repeat steps 2 through 7 with the remaining three tortillas, peanut butter, jam, butter, and cinnamon sugar.
9. Refrigerate all four rolls for at least 30 minutes until the fillings are firm and the tortillas hold their shape.
10. Using a serrated knife, cut each roll crosswise into 6 to 8 slices, wiping the blade clean between cuts, and arrange the slices on a serving plate.