# Components:
→ Rice Base
01 - 1 cup cooked short-grain rice
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 - Neutral oil or cooking spray for brushing
# Directions:
01 - Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
02 - Combine cooked short-grain rice, salt, and rice vinegar in a mixing bowl, stirring until evenly seasoned.
03 - Mix in toasted sesame oil, white sesame seeds, black sesame seeds, and shredded nori seaweed until fully incorporated.
04 - Spoon heaping teaspoons of the mixture onto the prepared baking sheet. Flatten each portion with a wet spoon or fingertips to approximately 1/8-inch thick, forming round disks.
05 - Lightly brush or spray the tops of each disk with neutral oil.
06 - Bake for 25 to 35 minutes, flipping crisps halfway through, until golden brown and crisp.
07 - Transfer crisps to a wire rack to cool completely before serving or storing in an airtight container.
