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.
Sushi Rice Crackers
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?
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?
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