Seaweed Sesame Rice Crisps (Printable Version)

Savory, crispy rice crackers with toasted sesame and seaweed. Perfect for snacking or pairing with your favorite dip.

# What You'll Need:

→ Rice Base

01 - 1 cup cooked short-grain rice (sushi or sticky rice preferred)
02 - 1/2 teaspoon salt
03 - 1 tablespoon rice vinegar

→ Flavorings

04 - 2 teaspoons toasted sesame oil
05 - 1 tablespoon white sesame seeds
06 - 1 tablespoon black sesame seeds
07 - 2 sheets nori seaweed, finely shredded

→ Finishing

08 - Cooking spray or neutral oil for brushing

# Steps to Follow:

01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine cooked rice, salt, and rice vinegar. Stir thoroughly until salt dissolves.
03 - Add toasted sesame oil, white and black sesame seeds, and shredded nori to the rice mixture. Mix until evenly distributed.
04 - Scoop heaping teaspoons of the mixture onto the prepared baking sheet. Flatten each into disks roughly 1/8-inch thick using a wet spoon or fingertips.
05 - Lightly brush or spray the tops with neutral oil to promote even browning.
06 - Bake for 25 to 35 minutes, flipping crisps halfway through, until lightly golden and crisp.
07 - Transfer crisps to a rack and allow to cool completely before enjoying or storing in an airtight container.

# Additional Tips::

01 -
  • Uses a handful of simple, wholesome pantry ingredients
  • Ready in under an hour from start to finish
  • Naturally gluten-free and vegan friendly for sharing with everyone
  • Customizable with spice or extra seeds to suit your mood
02 -
  • Naturally low in fat and calories makes for guilt-free munching
  • Freezes beautifully for make-ahead snacks or lunch boxes
03 -
  • Use freshly cooked still warm rice for best binding results cold rice breaks apart more easily
  • Do not skip oiling the tops or you will not get that bakery-like finish
  • Keep an eye in the last five minutes in the oven since they can color quickly
  • Add extra nori for even more umami and skip the salt if your seaweed is already seasoned
  • Remember the crispier they seem after cooling the better since any remaining steam softens them during storage

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