Senbei Recipe
Japanese · Snack · 25 min total
Crispy Japanese rice crackers that are easy to make at home with simple ingredients. Perfect for snacking or as a crunchy side.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup cooked Japanese short-grain rice (sushi rice), cooled
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- Vegetable oil for frying
- Optional: nori strips, sesame seeds, or shichimi togarashi for topping
Instructions
- In a bowl, combine the cooked rice, soy sauce, mirin, sesame oil, and salt. Mash with a fork or potato masher until the rice is broken down and the mixture is sticky.
- Add the flour and mix until a dough forms. If too sticky, add a little more flour; if too dry, add a teaspoon of water.
- Lightly flour a work surface. Roll the dough into a log about 1 inch in diameter. Cut into 1/4-inch thick rounds.
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Place the rounds in the oil, flattening each with a spatula to about 1/8 inch thick.
- Fry until golden brown on one side, about 2-3 minutes, then flip and fry the other side until crispy. Drain on paper towels.
- If desired, press a strip of nori or sprinkle sesame seeds or shichimi togarashi onto the crackers while still warm. Let cool completely before serving.
Tips
- For extra crunch, let the crackers cool on a wire rack instead of paper towels.
- Store in an airtight container at room temperature for up to a week.
- You can also bake these at 375°F for 15-20 minutes, flipping halfway, for a lower-fat version.
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