- ¾ c sweet rice flour (such as Bob's Red Mill Sweet Rice Flour)
- 1/3 c cooked white rice
- ¼ tsp sea salt
- 2 tbsp canola oil
- 4 tbsp water
- 5 tsp furikake- Japanese seaweed rice seasoning condiment
- 1 tbsp aged soy sauce
- 1 tbsp tupelo honey
Preheat oven to 350 degrees F. In a food processor, combine the rice flour, white rice, salt, and oil. Pulse until finely ground. With the machine running, slowly add the water. Transfer to a bowl, add the furikake, and knead to combine.
Press hazelnut-sized balls of the dough between 2 ziplock bags into 2 ½-inch disks (I use a flat-bottom brulee dish); the dough will be very thin. Bake on rimmed baking sheets for 5 minutes. Flip the crackers with a spatula and continue to cook until they are dry and starting to brown, 4 to 5 more minutes. Remove from oven. Turn off oven..
Combine the soy sauce and honey in a small bowl. Microwave for 25 seconds. Brush the tops of each cracker with the soy mixture. Place crackers in turned off oven and allow them to dry for 3 minutes. Allow crackers to cool for 15 minutes; they will crisp up considerably. Store in airtight container.