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;

Cut out rounds using a mold or a glass, you can also cut them into squares;

Carefully transfer the rice cutouts to a microwave safe plate, using a pastry scraper or thin spatula;

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;

Mix together the soy sauce and maple syrup, brush onto both sides of the rice crackers;

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;

Transfer the rice crackers into the pan, there might be some oil splashes so watch out;

Pan fry for 1-2 minutes over medium heat until golden brown, monitor them carefully, the sugar in. the glaze can burn easily;

Flip and pan fry the other side;

Remove from oil and wrap one nori strip onto each cracker while they're sill warm, serve warm or cooled down, enjoy the crunch!