# Components:
→ Rice Base
01 - 1 cup cooked short-grain rice (sushi or sticky rice preferred)
02 - 1/2 teaspoon salt
03 - 1 tablespoon rice vinegar
→ Flavorings
04 - 2 teaspoons toasted sesame oil
05 - 1 tablespoon white sesame seeds
06 - 1 tablespoon black sesame seeds
07 - 2 sheets nori seaweed, finely shredded
→ Finishing
08 - Cooking spray or neutral oil for brushing
# Method:
01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - Combine cooked rice, salt, and rice vinegar in a mixing bowl. Mix thoroughly until evenly seasoned.
03 - Add toasted sesame oil, white and black sesame seeds, and shredded nori seaweed to the rice mixture. Stir until the seasonings are well distributed.
04 - Spoon heaping teaspoons of the mixture onto the prepared baking sheet. Flatten each with the back of a wet spoon or fingertips to about 1/8-inch thickness, forming small disks.
05 - Lightly brush or spray the tops with neutral oil.
06 - Bake for 25 to 35 minutes, flipping crisps halfway through. Remove from oven when golden and crisp.
07 - Transfer crisps to a rack and cool completely. Store in an airtight container or serve immediately.
