Place the margarine and marshmallows in a large microwave bowl. Microwave on high for two minutes. Remove mixture from microwave and stir. If it is not completely melted microwave for an additional minute. Add the marshmallow fluff and mix well. Stir in the rice cereal. Pour the mixture out onto a large piece of parchment paper and press it as flat as possible. Let it cool for a few minutes. Place another piece of parchment on top and use a rolling pin to roll the rice krispie treat slab as thin as possible. (If making inside out rolls with “tobiko” on the outside like in the picture sprinkle the orange sprinkles on the rice krispie treats before letting them cool)

Cut the rice krispie slab into rectangles the width of the fruit rollups. Place the filling on one edge of the rectangle (rope shaped fillings work best for the rolls). Roll up as tightly as possible until the rice krispie slab has gone one time around the filling. Trim the remaining rice krispie off with a sharp knife. (If making inside out rolls make sure the side with sprinkles is on the outside) Repeat with the remaining rice krispie slab until the scrap you cut off is too small to make another roll. Wrap each roll tightly in a fruit roll-up, pressing hard to make it stick. Using a sharp knife cut the roll into pieces. Use any remaining rice krispie treats to make nigiri, shaping them with your hands and using a small strip of fruit roll up to attach the topping to the “rice”.

*if making these gluten-free make sure the rice cereal is gluten-free and does not contain malt flavoring and make sure all the candies used are gluten free (laffy taffy ropes are a good substitute for the licorice)