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These crunchy and savory Japanese Rice Crackers (Senbei) are an ideal snack or appetizer seasoned with togarashi, sesame seeds, and furikake.
What are Senbei?
Senbei are small and crisp Japanese rice crackers. You can find them in all sorts of shapes and sizes. They’re usually savory and often are flavored with seaweed, sesame, and other traditional Japanese flavors.
Ingredients for Japanese Rice Crackers
Here’s what you need for these crispy homemade crackers:
Rice flour. Look for glutinous rice flour, also known as mochiko. It’s found at Asian markets.
White rice. You’ll need to start with cooked short-grain rice.
Furikake. This is a flavor-packed Japansese seasoning blend made with seaweed, sesame seeds, and more.
Tamari. this is gluten-free soy sauce. If you’re not gluten-free, you can use regular low-sodium soy sauce.
Mirin. This is seasoned rice wine vinegar that has a nice sweet flavor.
Sesame seeds. I like a mixture of black and white sesame seeds for color, but if you can only find one, use it!
Shichimi togarashi. This is Japanese chili powder, add it according to your preference for spice.
How to Make Senbei
Start making your Japanese rice crackers in a food processor. Blend together the rice flour, cooked rice, salt, and oil into a powder. Add the water in a continuous stream until smooth. Then transfer the dough to a mixing bowl and stir in the furikake.
Shape golf ball-sized balls of dough between 2 sheets of parchment paper. Use a rolling pin to flatten the pieces into thin circles.
Place each cut cracker onto a lined baking sheet and bake for 10 minutes. Then flip and bake for another 8 to 10 minutes, until golden and crisp.
While the crackers bake, combine the tamari and mirin. When they’re out of the oven, brush the crackers with the mirin mixture on both sides. Then sprinkle evenly with your sesame seeds.
Finally, bake the seasoned crackers for another 3 to 4 minutes, until dry and shiny.
Are Rice Crackers Gluten-Free?
Yes! These homemade crackers are totally gluten free!
shichimi togarashi, japanese chili powder, to taste
Preheat your oven to 375F.
In a food processor, pulse rice flour, cooked rice, salt and oil until you achieve a coarse powder. Then stream in water as you continue to the run the food processor.
Transfer the mixture into a mixing bowl, add furikake seasoning to taste and toss to combine with a spatula. Using your hands, press together the mixture. It should hold together once pressure is applied, even if the mixture looks dry at first.
Take golf ball sized scoops of the mixture, press between your hands to compress and then form into a ball. Place the ball between 2 sheets of parchment paper and use a rolling pin to flatten down as much as possible. Gently peel the top layer of parchment paper off and use a cookie cutter or other circular item to cut a circle.
Transfer the circle onto a nonstick baking mat lined tray and repeat with remaining dough.
Bake for about 10 minutes, flip and bake for another 8-10 minutes, or until golden brown and crisp.
Mix together tamari and mirin in a small cup and whisk together to combine. Brush a layer of this glaze on top of both sides of each cracker piece, then sprinkle with sesame seeds. If adding nori, slice thin rectangle pieces to wrap around the cracker. Return crackers to the oven and bake for an additional 3-4 minutes.
Allow crackers to cool completely before enjoying. Cooking time may vary based on width of your crackers.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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