Vegan Bunny Elle

Turn your leftover rice into these irresistible senbei crackers! They’re crunchy, crispy, with such rich and umami flavors and the perfect balance of savory and sweet.

We love it when wholesome healthy snacks beat the flavor of any ultra processed pre-packaged ones by a mile! These senbei rice crackers are made of only four ingredients in total, and the crackers themselves are literally one single ingredient – your leftover rice!

I first made this recipe a few years ago solely in my air fryer, they came out alright but not as crispy and snappy as I would’ve liked. But the flavor was so amazing I never stopped thinking about them. And now after tinkering with the method a bit I’ve finally figured out a way to make them super duper crispy, crunchy, with that perfect snap and still kept the process quick and easy.

Leftover Rice Senbei Japanese Rice Crackers

Turn your leftover rice into these crispy, crunchy, savory & savory senbei rice crackers! Only 4 ingredients needed.

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Ingredients Equipment Method Video

Ingredients

  

• 2 cup cooked white rice leftover in the fridge overnight
• 2 tablespoon soy sauce
• 2 tablespoon maple syrup
• 1 nori sheet cut into strips
• Cooking oil pick a high smoke point oil like avocado

Equipment

• Microwave

Method

 

1. Transfer your leftover rice to your work surface between two parchment paper, roll is out into a thin rectangle layer, about 1/8 inch thick, apply some force when your roll to smash the rice grains down;
2. Cut out rounds using a mold or a glass, you can also cut them into squares;
3. Carefully transfer the rice cutouts to a microwave safe plate, using a pastry scraper or thin spatula;
4. Microwave for 1 minute, carefully flip the rice crackers, microwave again for 1 minute, repeat this process until the rice crackers are dehydrated and hard to touch, the total time depends on your microwave, I repeated 4 times;
5. Mix together the soy sauce and maple syrup, brush onto both sides of the rice crackers;
6. In a large nonstick pan over medium heat, add oil to cover the bottom with a very thin layer, heat up oil until if you dip a wet chopstick tip into the oil it immediately sizzles;
7. Transfer the rice crackers into the pan, there might be some oil splashes so watch out;
8. Pan fry for 1-2 minutes over medium heat until golden brown, monitor them carefully, the sugar in. the glaze can burn easily;
9. Flip and pan fry the other side;
10. Remove from oil and wrap one nori strip onto each cracker while they’re sill warm, serve warm or cooled down, enjoy the crunch!

Video