Save to Pinterest These Seaweed and Sesame Rice Crisps have become my go-to solution for when I need an easy, addictive snack that is both vegan and gluten-free. Light, crisp, and packed with savory flavor, they disappear almost as quickly as I can make them, whether I am serving them with a dip or just nibbling right off the tray.
These crisps are one of those snacks even my non-snack-loving friends kept reaching for when I brought them to a picnic. The combination of nutty sesame and salty seaweed hits all the right notes and instantly transports you to your favorite sushi spot.
Ingredients
- Cooked short-grain rice: look for sticky or sushi varieties for the best texture holds the crisps together
- Salt: enhances the overall flavor boost and keeps things balanced
- Rice vinegar: gives a subtle punch of brightness choose a mild and clear rice vinegar for a clean finish
- Toasted sesame oil: delivers a deep nutty aroma always reach for toasted not plain sesame oil for richer taste
- White and black sesame seeds: for crunch and visual appeal check freshness for maximum flavor
- Nori seaweed sheets: finely shredded for that essential umami flavor seek out crisp sheets without soft spots for best results
- Cooking spray or neutral oil: helps achieve a golden finish and ensures crisps do not stick to the pan use high-quality oil for clean taste
Instructions
- Prepare the Rice Mixture:
- Combine freshly cooked short-grain rice with salt and rice vinegar in a mixing bowl. Stir thoroughly to ensure the seasoning is evenly absorbed by every grain. Proper mixing here ensures the crisps do not taste flat.
- Add Flavorings:
- Stir in toasted sesame oil, white and black sesame seeds, and finely shredded nori. Mix until all the bits are evenly distributed and every scoop has specks of sesame and seaweed. The aroma should be wonderfully nutty at this point.
- Shape the Crisps:
- Spoon heaping teaspoons of the mixture onto a parchment-lined baking sheet. Use the back of a wet spoon or damp fingertips to gently flatten each mound to about one eighth inch thickness. Crisp thickness is key for snap so take care here.
- Apply Oil:
- Brush or lightly spray the tops of the flattened rice rounds with neutral oil. This helps them bake up golden and shatteringly crisp rather than chewy.
- Bake:
- Slide the tray into a preheated oven at 325 degrees Fahrenheit. Bake for twenty five to thirty five minutes, flipping the crisps once halfway through, until the edges are golden and all pieces are firm. If you like extra crunch, keep a close eye toward the end to avoid burning.
- Cool and Store:
- Let the crisps cool completely on a wire rack to set their texture. Store any extras in an airtight container once fully cooled to preserve that fresh-from-the-oven snap.
Save to Pinterest Kids love helping with the shaping step. Nori seaweed is my secret ingredient for these crisps and it is packed with minerals and savory goodness. My niece was hesitant to try seaweed but after her first bite of these she was hooked and always requests them at family gatherings.
Storage Tips
Once completely cool stash the crisps in an airtight container at room temperature which keeps them crisp for up to a week. If the weather is humid pop them back in a hot oven for a couple of minutes to restore crunch. For longer storage these freeze surprisingly well, just cool fully and pack in a sturdy zip-top bag then crisp up in the oven straight from the freezer.
Ingredient Substitutions
If you are out of nori try other roasted seaweeds or even furikake seasoning for a different burst of flavor. Brown rice works in place of white though will give a heartier and slightly chewier bite. For a nutty swap use black sesame exclusively which adds deeper flavor and visual drama.
Serving Suggestions
Enjoy these on their own or with creamy dips like wasabi hummus and guacamole for a flavor punch. They pair perfectly with cucumber spears, pickled veggies, or even an Asian-inspired cheese plate. I love stacking them with avocado slices and a drizzle of soy sauce for a simple lunch snack.
Cultural and Historical Context
Rice crackers and seaweed treats are staples in many Asian pantries from Japan to Korea. These crisps take inspiration from classic senbei and Korean gim bugak marrying the best of both traditions into a wholesome homemade bite. You do not need special equipment to enjoy these flavors at home.
Save to Pinterest These crisps are a hit for sharing at parties or for solo snacking. Make a double batch—the first tray always vanishes faster than you expect!
Common Recipe Questions
- → How can I make the crisps extra crunchy?
Bake a few minutes longer and watch closely to avoid burning; cooling them completely also helps with crispiness.
- → Can I use different types of rice?
Sticky or sushi rice works best for binding and texture, but medium-grain varieties may be used with adjustments to moisture.
- → What dipping sauces pair well?
Enjoy with soy sauce, wasabi hummus, avocado dip, or other Asian-inspired sauces for added flavor.
- → Are these crisps suitable for gluten-free diets?
Yes, ensure your nori and all ingredients are certified gluten-free by checking labels before use.
- → Can I add extra flavor to the crisps?
Try chili flakes for heat, or other spices for variety; sesame oil adds aromatic depth to the overall taste.
- → How should I store the crisps?
Cool thoroughly, then keep in an airtight container at room temperature to maintain freshness and crunch.