Description
Homemade Seaweed Rice Crackers made with just leftover cooked rice, nori sheets, coconut oil and a little salt.
Ingredients
- 3 cups cooked rice, room temperature
- 1 yaki nori seaweed sheet (usually used for sushi)
- 1 tablespoon coconut oil
- pinch of salt
Instructions
THERMOMIX METHOD
Tear nori sheet into small pieces. Place all ingredients into TM bowl and blend 15 sec / speed 9, or until it forms a dough.
Pre heat oven to 180°C and line a baking tray with baking paper.
Scoop out tablespoons of mixture, roll into a ball and place on tray. Flatten each ball and us a small glass to cut into neat circles.
Bake for 20 minutes or until crispy.
Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
NON THERMOMIX METHOD
Tear nori sheet into small pieces. Place all ingredients into a food processor and pulse until it forms a dough.
Pre heat oven to 180°C and line a baking tray with baking paper.
Scoop out tablespoons of mixture, roll into a ball and place on tray. Flatten each ball and us a small glass to cut into neat circles.
Bake for 20 minutes or until crispy.
Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
Notes
This recipe should work well with any cooked rice, I used Basmati, but sushi or brown rice would also work.
As there are no preservatives, these crackers do go soft really quickly, so best eaten straight away.
These crackers do turn quite green as the seaweed blends into the dough, you could try adding tiny pieces of seaweed to the dough at the end to try and resemble store bought crackers more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes