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Seaweed and sesame rice crackers turn a scoop of leftover rice into a crunchy, salty snack you’d normally buy in a bag from the Asian grocery store.
I started making these after one too many trips buying overpriced rice crackers that mostly tasted like packaging. Turns out sticky rice, crumbled nori, and a spoon of soy sauce get you most of the way there.
The trick is pressing the rice thin enough that it dries out fully in the oven. Too thick and you get a chewy center instead of a crisp one, which is the mistake I made on my first batch.
These bake in under 30 minutes of oven time and use ingredients most pantries already have if you cook rice regularly. Good for lunchbox snacking or set next to a bowl of miso soup.
Why You’ll Love This Recipe
- Uses up leftover rice instead of wasting it
- Only 7 ingredients, all pantry-friendly
- Naturally vegan and dairy-free
- Crisps up in the oven, no deep frying
Ingredient Notes
- Cooked rice: Use day-old short-grain sushi rice that’s cooled and slightly dried out. Warm, freshly cooked rice is too sticky and won’t press into thin rounds.
- Rice flour: Helps bind the mixture and adds crunch. Cornstarch works as a substitute if that’s what you have.
- Nori sheets: Crumble by hand for texture or pulse in a food processor for finer, evenly distributed flakes.
- Sesame seeds: Toast lightly first if using raw seeds, for a deeper roasted flavor. White or black seeds both work.
- Soy sauce: Swap for tamari to make these gluten free, since some regular soy sauces contain wheat.
- Sesame oil: Use toasted sesame oil, not the plain kind, since the toasted version carries the aroma this recipe relies on.
Crunchy Seaweed Sesame Rice Crackers, Baked at Home
Ingredients
Method
- In a large bowl, combine the cooked rice, rice flour, sesame seeds, crumbled nori, soy sauce, sesame oil, and salt.
- Mash with the back of a spoon for about 1 minute, until the mixture holds together but you can still see whole grains of rice.
- Heat oven to 180 C / 350 F and line two baking sheets with parchment paper.
- Scoop 1 tablespoon of the rice mixture onto the parchment, top with a second sheet, and press flat with a rolling pin or the bottom of a glass to about 1/8 inch (3 mm) thick.
- Repeat with the rest of the mixture, spacing rounds about 1 inch apart.
- Bake for 12 minutes, then carefully flip each cracker with a thin spatula.
- Brush lightly with extra sesame oil, scatter a few more sesame seeds on top, and bake another 10 to 13 minutes, until the edges are deep golden brown and the centers feel dry and firm when pressed.
- Cool on a wire rack for at least 10 minutes before eating. They firm up as they cool, so don’t judge crispness straight out of the oven.
Notes
- Use day-old rice, fresh warm rice is too wet to press thin.
- Don’t skip the second bake after flipping, that’s what dries the centers.
- Crumble nori by hand for texture, or blend for finer, evenly spread flakes.
- Let crackers cool completely before storing or they’ll soften in the container.
Tips for Success
- Press the rice as thin as you can, about 1/8 inch (3 mm), or the centers stay chewy instead of crisp.
- Use rice that’s cooled and slightly dried out, warm rice turns gummy and won’t hold a shape.
- Flip the crackers halfway through baking so both sides dry evenly and brown.
- Let crackers cool fully on a rack before storing, they crisp up as they sit, not while warm.
- Keep leftover nori sheets sealed in the fridge so they stay crisp for chopping later.
Variations
- Swap soy sauce for tamari and use certified gluten-free rice flour to make these fully gluten free.
- Stir a pinch of chili flakes or shichimi togarashi into the rice mixture for a spicy version.
- Brush baked crackers with extra sesame oil and a pinch of flaky salt right out of the oven.
Storage and Reheating
Store cooled crackers in an airtight container at room temperature for up to 5 days. They stay crisp as long as no moisture gets in, so keep the lid on tight and skip the fridge.
If they soften, spread them on a baking sheet and re-crisp in a 350 F / 180 C oven for 3 to 5 minutes.
To freeze, shape the rounds and freeze uncooked between sheets of parchment for up to 1 month. Bake straight from frozen, adding 3 to 4 extra minutes before the first flip.
Serving Suggestions
Serve these next to a bowl of miso soup, a small dish of edamame, or a light Asian slaw with sesame dressing for an easy snack plate.
They’re good with dips too. Try sriracha mayo, ponzu, or a simple soy and rice vinegar mix on the side.
Pack a few in a lunchbox with cut fruit or vegetables, they hold their crunch for hours without going soggy.
FAQ
Why are my seaweed sesame rice crackers chewy instead of crispy?
Chewy crackers usually mean they were pressed too thick or pulled from the oven too soon. Aim for about 1/8 inch (3 mm) thick and bake until the edges turn deep golden and the centers feel dry and firm, not soft, when pressed. They also crisp up more as they cool on the rack, so don’t judge them warm.
Can I use brown rice instead of white sushi rice for these crackers?
You can, but the crackers turn out less sticky and harder to press into thin rounds. White short-grain sushi rice has more surface starch, which helps the mixture hold together and crisp evenly. If you use brown rice, add an extra teaspoon of rice flour to help bind it.
Can I freeze the rice cracker mixture before baking?
Yes, shape the rounds first, then freeze them in a single layer between sheets of parchment for up to 1 month. Bake straight from frozen at 180 C / 350 F, adding 3 to 4 extra minutes before flipping. It’s an easy way to have fresh crackers ready without shaping dough every time.
What goes with seaweed and sesame rice crackers besides miso soup?
They’re good next to edamame, a cucumber salad with rice vinegar, or a bowl of steamed dumplings. I also like them crumbled over rice bowls for extra crunch, or served with a small dish of sriracha mayo for dipping. They hold up well in a lunchbox alongside fruit, cut vegetables, or a handful of crispy spiced chickpea trail mix.
Are seaweed and sesame rice crackers gluten free?
They can be, as long as you swap the regular soy sauce for tamari or a gluten-free soy sauce, since some soy sauces contain wheat. The rice, rice flour, nori, and sesame seeds are all naturally gluten free on their own. Check your specific soy sauce label if you’re baking for someone with celiac disease.
What’s the difference between these rice crackers and Japanese senbei?
Senbei are usually made from pounded or ground rice dough that’s dried and grilled or fried, giving a denser, glassier crunch. This recipe uses whole cooked rice grains pressed thin and oven baked, so the texture is more rustic and studded with visible grains, similar in spirit to homemade savory oat and cheddar crackers. Both are savory and often flavored with soy sauce and sesame.
