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Sushi Rice Crackers

post #1 of 9
Thread Starter 

Does anyone have any experience making these?

 

Basically, you make sushi rice, fluff it, then spread it on a parchment lined pan and roll it out to the thickness of one or two kernels, then bake in a 350 degree oven.

 

They supposedly dry and crisp up, turn a yellowish hue, and curl at the ends.

 

The end result was not what I had at the restaurant I tried them at.

 

I asked about the prep and was told what they did, but I think the may have left out a step, as their crackers were more of the consistency of Rice Krispies.

 

The individual rice kernels puffed. Mine did not.

 

Anybody?

post #2 of 9


I am also trying to make these. I'm going to try steaming the dough and then baking them.

post #3 of 9

I've made puffed rice many times, both in "chip" form and individual puffed rice (like rice krispies). You have to fry them. 

 

Basically, cook rice like normal, spread out on a silpat lined sheetpan. There are several ways to do this. You can place another silpat on top and then use a rolling pin to roll it out to a relatively thin layer. Place in a low oven, then dry for several hours or overnight. 

 

Once dehydrated, break into pieces and fry in small batches. Your oil should be pretty hot, in the 400+ degree range. I just use a pot with oil. They puff up like cracklin and are delicious and delicate. 

 

One way I make it is to actually make a rice puree, very smooth, then spread that out thin on a silapt and dehydrate. These make more delicate, lighter crisps. The "chunky" chips above are great too, but a little more rustic. 

 

You can also dehydrate the rice individually and fry them that way, resulting in a classic "puffed rice cereal" thing. 

 

I've also done the puree technique with quinoa which is delicious as well. 

post #4 of 9
Thread Starter 

Thanks Someday......but.....

 

"Basically, cook rice like normal, spread out on a silpat lined sheetpan. There are several ways to do this. You can place another silpat on top and then use a rolling pin to roll it out to a relatively thin layer. Place in a low oven, then dry for several hours or overnight."

 

Interesting as the many recipes I looked at gave a specific temp and time, saying that going over 25 minutes at 360 degrees would result in the cracker being inedible. 

 

I tried yet again to make these only using a spoonful of Sushi rice on the Silpat. I made 6 and did place a second Silpat on top and pressed down. Once again baked them. The ends were crispy but the centers were still undercooked. I hesitated to bake them more.

 

I did fry one or two after they came out of the oven but only at 375 degrees. They looked great but still not what I had tasted at the restaurant I first had them at.

 

I will try your suggestions.

post #5 of 9

I would bake them at a lower temp, even in a pilot oven, overnight or for several hours until they are dehydrated and completely dry. 

 

If you have a dehydrator even better. 

post #6 of 9

Meh, I just did a quick google search, we may be talking about different things. I'm thinking puffed rice chips/crackers. Looks like what you mean is indeed a baked round crisp or something like that. Apologies.

 

Though, you should try the puffed rice crackers sometime...they are amazing. 

post #7 of 9

I have been pondering on this for a few days and so far the only suggestions to come up are these.

 

Slightly under cook the rice then dump onto silpat then make areas like paths up and down to encourage whatever steam is hanging around to dissipate.

Using the de-panning technique (as cake onto a cooling rack) then dump onto paper toweling and allow all the water to evap paying close attention to the inner areas.

 

Back to silpat.. roll gently (don't wanna mush all the air out) then place into a very hot oven.

When the rice has popped (released the trapped air) turn the temp down and see what goes from there.

Wait for it to brown?

Leave it the same bland color?

 

When it looks right pull it out and allow to cool.

 

Hopefully it will be crispy.....

 

mimi

post #8 of 9

Cook your rice until very over cooked. make a paste, I like to sprinkle sesame seeds in the paste and a bit of salt. Spread thin on a silpat with a center hole cut out and place in a dehydrator until dry but still pliable. break or cut into pieces and deep fry at 375 until puffed and crispy.

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Chefmc View Post
 

Cook your rice until very over cooked. make a paste, I like to sprinkle sesame seeds in the paste and a bit of salt. Spread thin on a silpat with a center hole cut out and place in a dehydrator until dry but still pliable. break or cut into pieces and deep fry at 375 until puffed and crispy.

Thank you...

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