Cookies:

Preheat oven to 350° F / 176° C. Line two trays with silicone baking mats.

In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl or the bowl of a stand mixer, add butter, sugar, egg, and vanilla extract and mix on medium-high speed until well combined.

Add flour mixture to butter mixture, and beat until dry ingredients have been incorporated and a soft dough forms. Use your hands to shape dough into a ball.

On lightly floured rolling mat, use a rolling pin to roll half of the dough to 1/4-inch thickness.

With a 2-3-inch round cookie cutter, cut half of the dough into circles. Place 1-2 inches apart on prepared trays.

Roll remaining dough to 1/4-inch thickness. Using a ruler as a guide, cut dough into 1-inch x 2-inch rectangles.

Cut half of the rectangles into two smaller square pieces. Place a dough square on top of each rectangle.

Using damp fingertips, press the edges of the square into the rectangle, creating a slightly dome-shaped cookie.

Bake cookies in preheated oven for 10-12 minutes. Allow to cool slightly before transferring cookies to a wire rack.

Buttercream:

In a mixing bowl or the bowl of a stand mixer, combine butter, confectioner’s sugar, milk, salt, and vanilla and mix on medium-high speed until smooth and creamy.

Transfer buttercream to a piping bag fitted with round tip.

Decoration

Unroll black licorice (if you’ve purchased the kind that comes rolled into wheels) and chop gummy fruit slices into triangular pieces. Do NOT cut the gummy ribbons.

Make the round sushi rolls first. With a small palette knife, frost each cookie with a thin layer of buttercream frosting.

Next, trim the edge of each round cookie with a vine of black licorice. Use kitchen shears to trim each piece.

Add 2-3 gummy triangles to the center of each cookie. I did green/yellow for “avocado rolls,” red/green/yellow for “California rolls” and red/green for “tuna avocado rolls,” but feel free to be creative!

Pipe dots of buttercream around the gummy triangles, completely covering the first layer of frosting. This is your “rice.”

Next, prepare your nigiri. With a palette knife, frost each cookie with a thin layer of buttercream frosting.

Next, pipe dots of frosting over the entire top of the cookie. Drape a gummy candy belt lengthwise over the frosting dots. Use a knife to trim the edges, and reserve the remainder of the candy for the next cookie.

Drape a small piece of black licorice over the middle portion of each cookie. You might need a small dab of frosting to make the licorice “stick” to the cookie.

Store sushi cookies in an airtight container in the refrigerator for up to one week.