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Stack of golden seaweed and sesame rice crackers on a wooden board with soy dipping sauce and nori flakes

Crunchy Seaweed Sesame Rice Crackers, Baked at Home

Leftover sushi rice, crumbled nori, and toasted sesame seeds get pressed thin and baked until crisp, no frying needed.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Snack
Cuisine: Japanese-Inspired
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked short-grain sushi rice, cooled day-old works best
  • 2 tbsp rice flour or cornstarch
  • 2 tbsp toasted sesame seeds, plus extra for topping
  • 2 nori sheets, crumbled sheets
  • 1 tbsp soy sauce or tamari for gluten free
  • 1 tsp toasted sesame oil, plus extra for brushing
  • 1/2 tsp salt

Method
 

Make the Rice Mixture
  1. In a large bowl, combine the cooked rice, rice flour, sesame seeds, crumbled nori, soy sauce, sesame oil, and salt.
  2. 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.
Shape and Bake
  1. Heat oven to 180 C / 350 F and line two baking sheets with parchment paper.
  2. 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.
  3. Repeat with the rest of the mixture, spacing rounds about 1 inch apart.
  4. Bake for 12 minutes, then carefully flip each cracker with a thin spatula.
  5. 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.
  6. 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.