Garlic Rice Crackers from Leftover Sushi Rice

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Rice Crackers Soup

If you’re like me, it’s the problem that keeps you up at night… what should I do with all that leftover sushi rice?!

Thankfully, I have finally found an answer: rice crackers! They’re so delicious, so versatile, and so easy to make. You can eat them as a snack, add them to soups/salads, or find a million other creative uses.

What’s great about these crackers is that you can control the level of crunch by adjusting the baking time. After 15 minutes you have soft and chewy crackers that are more like a rice cake (my favorite), or depending on your use, you can continue baking until they become much more crunchy.

Rice Crackers Soup

Makes about 18 crackers

Ingredients:

  • 2 cups cooked sushi rice
  • 2 tablespoons rice vinegar
  • Garlic powder, to taste
  • Sea salt, to taste

Step One

Cook the sushi rice according to package instructions, about 1 cup of rice and 1 1/2 cups water. Let this finish cooking and set aside to cool. Or if you have leftover rice, that works even better.

Step Two

After the rice is cooled to room temperature, add a little rice vinegar, garlic powder, and salt. Gently fluff to coat the rice evenly. You could easily omit the garlic and use other spices (chili powder for spicy crackers?) or anything else you want to try.

Step Three

Using your hands, form the rice into balls about half the size of golf balls. Add them to a baking tray covered in parchment, then add another layer of parchment on top and press down with something large and flat (another baking sheet?) until you have thin and flat crackers.

Alternatively, you can roll the rice out into a flat sheet and cut into triangles or any shapes you like with cookie cutters. The only limitation is that if they become too large, the edges will dry out while the centers remain too moist. For best results, keep them under 1 ½ inches in diameter.

Step Four

Bake at 360º F for 15-30 minutes. This step can be tricky. If you allow the crackers to cook for too long, they become almost as crunchy and inedible as uncooked rice. If you don’t cook them long enough, they fall apart. The sweet spot is about 20-25 minutes where the crackers hold together but are still softer and more chewy.

If refrigerated in a sealed bag, these can last 1-2 days, but they are best if eaten the same day, which has never been a problem for me :)

Rice Crackers Stacked

Rice Crackers Soup

Rice Crackers Bowl

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 Garlic Rice Crackers from Leftover Sushi Rice

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15 Comments

  1. Amber McKinley says:

    Great idea for leftover sushi rice! I have a feeling these are going to become a new addiction for me. Wondering if some sesame seeds can be thrown in the mix too (?)

  2. This is an awesome idea! With my family’s “Sushi Saturdays” this will come in handy. If you don’t mind I will link to this for my readers.

  3. This is BRILLIANT! I’ve used leftover rice to make crackers
    before, but I’ve never used JUST rice. I am so all over this like
    – wait for it — white on rice. LOL

  4. Abbi*tarian says:

    Andrew, thank you so much for this recipe! I love rice crackers, but they all seem to have soy &/or gluten in them both which I have to avoid, so this is a great & easy alternative! & @Amber, I also love your idea of adding sesame seeds to the crackers! I see them that way but didn’t think about doing it myself, until you suggested it – thanks! I might try adding caraway seeds too, if I can find them!

  5. Have you tried making the rice into a paste by processing it? Just wondering if the consistency would be smoother?

    • Hey Laura. Ooh, I really like that idea. I had never even considered that, but I bet the consistency would be even better. I might try that! If you do, let me know how it goes! :)

  6. I had an idea I could make my own rice crackers too. I cooked some basmati rice because that was all I had. I measured nothing. It was about a 1/2 cup of rice that I cooked. I added enough finely grated coconut which i had purchased ( the kind you would make macaroons with, dried unsweetened). I added enough to make the mixture like dough, dry enough to roll out and cut with pizza cutter. Oh I added salt, cayenne pepper coriander and a pinch of sugar. I baked them on a cookie sheet at 400 f until golden brown. They were very good and crunchy. I cant say they really tasted like rice crackers, but they were good and gluten free

  7. Do you have a recipe for making rice crackers using left over sushi rice and rice flour? (combined) or do you have a suggestion as to how it could be done. Thanks!
    Frank

Mentions

  1. […] Next time I make extra, I will make these crackers. […]

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