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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.

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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.
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