Begin by separating the Oreo cookies from their creamy filling and place the filling in a bowl.

Crush the Oreo cookies in a zip-top bag using a rolling pin until fine crumbs form.

Mix the cookie crumbs with milk gradually until you achieve a dough-like consistency.

Spread the mixture evenly on a piece of plastic wrap into a rectangle shape.

Spread the creamy filling over the cookie layer evenly.

Roll the mixture tightly into a log shape using the plastic wrap.

Chill the rolled sushi in the fridge for 15-20 minutes, then slice into bite-sized pieces.