Chef Forum banner

Sushi Rice Crackers

2528 Views 8 Replies 5 Participants Last post by  chefross
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.

1 - 3 of 9 Posts
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.
See less See more
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...
1 - 3 of 9 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.