Miso Sesame Nori Rice Crackers

Miso Sesame Nori Rice Crackers

Crisp baked rice crackers with savory miso, toasted sesame, and crumbled nori.

Total 2 hr 5 min Makes 24 crackers Calories 38/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Cooked short-grain rice is mashed with miso and sesame oil, pressed thin, and baked until shatteringly crisp. Nori and sesame seeds add briny, nutty depth, making these a satisfying gluten-free snack alongside tea or a bowl of soup.

Ingredients

  • 2 cups cooked short-grain white rice, warm
  • 2 tablespoons white miso paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 sheets nori, crumbled into small flakes
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon neutral oil, for brushing

Method

  1. In a large bowl, mash the warm cooked rice with a potato masher or the back of a spoon until mostly smooth with some texture remaining.

  2. Add the miso paste, sesame oil, rice vinegar, and sugar to the mashed rice and stir until evenly combined into a sticky paste.

  3. Fold in the crumbled nori, white sesame seeds, and black sesame seeds until evenly distributed throughout the rice mixture.

  4. Line a baking sheet with parchment paper and lightly brush with neutral oil. Spread the rice mixture onto the parchment in a thin, even layer, about 1/8 inch thick.

  5. Lay a second sheet of parchment on top and use a rolling pin to compress and even out the layer further, then remove the top sheet.

  6. Sprinkle the flaky sea salt evenly over the surface, then score the layer into 24 cracker-sized rectangles with a sharp knife or pizza cutter without cutting through the parchment.

  7. Bake in a preheated 300°F oven until the edges begin to dry and curl slightly, about 25 minutes.

  8. Remove the sheet, re-cut along the scored lines, flip the crackers over using a spatula, and return to the oven.

  9. Continue baking until the crackers are deeply golden and crisp throughout, about 15 minutes more.

  10. Turn off the oven and let the crackers cool completely inside with the door propped open to maximize crispness, about 20 minutes.

  11. Break along the scored lines into individual crackers and store in an airtight container.

Rate this recipe

★ 3.3 (1)

Miso Sesame Nori Rice Crackers

Cooked short-grain rice is mashed with miso and sesame oil, pressed thin, and baked until shatteringly crisp. Nori and sesame seeds add briny, nutty depth, making these a satisfying gluten-free snack alongside tea or a bowl of soup.

2 hr 5 min 24 crackers 38 cal

Ingredients

  • 2 cups cooked short-grain white rice, warm
  • 2 tablespoons white miso paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 sheets nori, crumbled into small flakes
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1/2 teaspoon flaky sea salt
  • 1 tablespoon neutral oil, for brushing

Method

  1. 1

    In a large bowl, mash the warm cooked rice with a potato masher or the back of a spoon until mostly smooth with some texture remaining.

  2. 2

    Add the miso paste, sesame oil, rice vinegar, and sugar to the mashed rice and stir until evenly combined into a sticky paste.

  3. 3

    Fold in the crumbled nori, white sesame seeds, and black sesame seeds until evenly distributed throughout the rice mixture.

  4. 4

    Line a baking sheet with parchment paper and lightly brush with neutral oil. Spread the rice mixture onto the parchment in a thin, even layer, about 1/8 inch thick.

  5. 5

    Lay a second sheet of parchment on top and use a rolling pin to compress and even out the layer further, then remove the top sheet.

  6. 6

    Sprinkle the flaky sea salt evenly over the surface, then score the layer into 24 cracker-sized rectangles with a sharp knife or pizza cutter without cutting through the parchment.

  7. 7

    Bake in a preheated 300°F oven until the edges begin to dry and curl slightly, about 25 minutes.

  8. 8

    Remove the sheet, re-cut along the scored lines, flip the crackers over using a spatula, and return to the oven.

  9. 9

    Continue baking until the crackers are deeply golden and crisp throughout, about 15 minutes more.

  10. 10

    Turn off the oven and let the crackers cool completely inside with the door propped open to maximize crispness, about 20 minutes.

  11. 11

    Break along the scored lines into individual crackers and store in an airtight container.