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4 Serves
91 Mins
4 g
40 g
0 g
Wash the Japanese short-grain rice thoroughly and soak it in water for at least 30 minutes.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
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Vitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
443 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Steam the soaked rice in a steamer until fully cooked and tender.
Transfer the hot rice to a mortar and use a pestle to pound it into a smooth, sticky dough.
Roll the dough out thinly on a surface and cut into desired cracker shapes.
Place the shaped crackers on a baking sheet and bake in an oven until golden and crisp, brushing with soy sauce halfway through.
Water
Soy Sauce
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g40
g25
g
Japanese
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g