Ingredients:

  • 1 cup (200g) short-grain Japanese rice (sushi rice)
  • 1 ½ cups (355 ml) water
  • 2 tablespoons (30 ml) warm water
  • 1 tablespoon (15 ml) soy sauce (low sodium recommended)
  • 1 teaspoon (5 ml) honey or maple syrup
  • 1/4 teaspoon (1.25ml) garlic powder (optional)
  • 1 tablespoon (15 ml) soy sauce (low sodium recommended)
  • 1 teaspoon (5 ml) mirin (or rice vinegar + ½ tsp sugar)
  • Optional: sesame seeds, nori flakes, red pepper flakes

Instructions:

  1. Rinse the rice, cook according to package instructions (or in a rice cooker) until fluffy.
  2. While the rice is warm, combine rice, warm water, soy sauce, honey (or maple syrup), and garlic powder (if using) in a food processor until a smooth, sticky dough forms. Alternatively, mash rice and other ingredients together.
  3. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
  4. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3 mm) thickness.
  5. Use a pizza cutter or knife to cut the dough into desired shapes (squares, diamonds, etc.).
  6. Arrange the crackers on the prepared baking sheet, leaving a little space between them. Bake for 10 minutes, then flip each cracker and bake for another 10-20 minutes, or until golden brown and crisp.
  7. While crackers are baking, whisk together soy sauce and mirin (or rice vinegar + sugar).
  8. Remove crackers from oven. Brush the top of each cracker with the glaze. Sprinkle with sesame seeds, nori flakes, or red pepper flakes, if desired. Return to oven and bake for an additional 2-3 minutes, watching carefully to prevent burning.
  9. Let the crackers cool completely on the baking sheet before storing in an airtight container.