Garlic Rice Crackers from Leftover Sushi Rice

If you’re like me, it’s the problem that keeps you up at night… what should I do with all that leftover sushi rice?!

Thankfully, I have finally found an answer: rice crackers! They’re so delicious, so versatile, and so easy to make. You can eat them as a snack, add them to soups/salads, or find a million other creative uses.

What’s great about these crackers is that you can control the level of crunch by adjusting the baking time. After 15 minutes you have soft and chewy crackers that are more like a rice cake (my favorite), or depending on your use, you can continue baking until they become much more crunchy.

Rice Crackers Soup

Makes about 18 crackers


  • 2 cups cooked sushi rice
  • 2 tablespoons rice vinegar
  • Garlic powder, to taste
  • Sea salt, to taste

Step One

Cook the sushi rice according to package instructions, about 1 cup of rice and 1 1/2 cups water. Let this finish cooking and set aside to cool. Or if you have leftover rice, that works even better.

Step Two

After the rice is cooled to room temperature, add a little rice vinegar, garlic powder, and salt. Gently fluff to coat the rice evenly. You could easily omit the garlic and use other spices (chili powder for spicy crackers?) or anything else you want to try.

Step Three

Using your hands, form the rice into balls about half the size of golf balls. Add them to a baking tray covered in parchment, then add another layer of parchment on top and press down with something large and flat (another baking sheet?) until you have thin and flat crackers.

Alternatively, you can roll the rice out into a flat sheet and cut into triangles or any shapes you like with cookie cutters. The only limitation is that if they become too large, the edges will dry out while the centers remain too moist. For best results, keep them under 1 ½ inches in diameter.

Step Four

Bake at 360º F for 15-30 minutes. This step can be tricky. If you allow the crackers to cook for too long, they become almost as crunchy and inedible as uncooked rice. If you don’t cook them long enough, they fall apart. The sweet spot is about 20-25 minutes where the crackers hold together but are still softer and more chewy.

If refrigerated in a sealed bag, these can last 1-2 days, but they are best if eaten the same day, which has never been a problem for me 🙂

Rice Crackers Stacked

Rice Crackers Soup

Rice Crackers Bowl


Leave a Reply
  1. Great idea for leftover sushi rice! I have a feeling these are going to become a new addiction for me. Wondering if some sesame seeds can be thrown in the mix too (?)

  2. This is an awesome idea! With my family’s “Sushi Saturdays” this will come in handy. If you don’t mind I will link to this for my readers.

  3. This is BRILLIANT! I’ve used leftover rice to make crackers
    before, but I’ve never used JUST rice. I am so all over this like
    — wait for it — white on rice. LOL

  4. Andrew, thank you so much for this recipe! I love rice crackers, but they all seem to have soy &/or gluten in them both which I have to avoid, so this is a great & easy alternative! & @Amber, I also love your idea of adding sesame seeds to the crackers! I see them that way but didn’t think about doing it myself, until you suggested it – thanks! I might try adding caraway seeds too, if I can find them!

    • Hey Laura. Ooh, I really like that idea. I had never even considered that, but I bet the consistency would be even better. I might try that! If you do, let me know how it goes! 🙂

  5. I had an idea I could make my own rice crackers too. I cooked some basmati rice because that was all I had. I measured nothing. It was about a 1/2 cup of rice that I cooked. I added enough finely grated coconut which i had purchased ( the kind you would make macaroons with, dried unsweetened). I added enough to make the mixture like dough, dry enough to roll out and cut with pizza cutter. Oh I added salt, cayenne pepper coriander and a pinch of sugar. I baked them on a cookie sheet at 400 f until golden brown. They were very good and crunchy. I cant say they really tasted like rice crackers, but they were good and gluten free

  6. Do you have a recipe for making rice crackers using left over sushi rice and rice flour? (combined) or do you have a suggestion as to how it could be done. Thanks!

    • I do not… I’m sure if you put flour and sushi rice in a food processor with some seasonings and baked them you could come up with something tasty! 🙂

  7. Hi There!

    How can I bind the rice? I tried using leftover rice but it breaks apart.

    Please help…

    Thank you


    • Hi Karen! Hmm, it may depend on the type of rice you’re using. Sushi rice is very starchy and tends to hold itself together really well with a little water. I couldn’t imagine sushi rice ever breaking apart. Was it a different variety of rice?

  8. Interestingly, in many rice-eating cultures the browned crust of rice on the bottom of the pot is so prized that it is often fought over. I guess this idea is sort of in the same vein. I have a large batch of sushi rice waiting to marry some crab and avocado. If I cannot eat it all, I will try this. Thanks for the idea.

    • LOL I am not from a main rice eating culture but growing up my family always loved the bottom crusty rice! I am the youngest one so it was MINE!
      I love this idea, can’t wait to try it!

  9. Is the rice vinegar added for taste or is it necessary so the crackers hold their shape? Can the vinegar be omitted? Thank you

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