Begin by carefully separating the Oreo cookies, placing the chocolate cookie halves in one bowl and the cream fillings in another.

Place the chocolate cookie halves into a food processor and pulse until they form fine crumbs, about 30 seconds.

Transfer the crushed Oreo cookies to a mixing bowl and gradually add most of the milk, stirring until a soft dough forms.

Lay out a large piece of plastic wrap on your workspace and transfer the Oreo dough onto it. Press the dough into a rectangle approximately 1/4 inch thick.

In a small bowl, mix the reserved Oreo cream with the remaining milk until smooth, then spread this filling evenly over the dough layer.

Using the edges of the plastic wrap, carefully lift one side of the dough and begin to roll it tightly into a log. Refrigerate for about 15 minutes to firm it up.

After chilling, slice the log into bite-sized pieces resembling sushi rolls for your Oreo sushi recipe.