Vegan Gim Garlic Soy Rice Crackers
Golden-grilled round rice patties, crisp outside and tender-chewy within, brushed with a glossy savoury-sweet garlic-soy glaze, then topped with fragrant roasted seaweed (gim/nori) and toasted sesame seeds. Perfect balance of salty, subtly sweet, garlicky, and deep umami — inspired by Japanese senbei, made entirely plant-based with no eggs, no dairy, and no animal-based seasonings. Light, moreish, and packed with bold, aromatic flavour.
Shared by catlyn
Time
55 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Rice Cracker Base;
- 450 g cooked glutinous rice (warm, freshly cooked works best)
- 3–4 tbsp warm water — adjust for consistency
- ½ tsp fine sea salt.. 1 tsp toasted sesame oil
- #Garlic–Soy Glaze;
- 3 tbsp soy sauce.. 1½ tbsp coconut sugar or brown sugar
- 1 tbsp vegan mushroom sauce.. 2 large garlic cloves — very finely minced
- 1 tsp rice vinegar.. 1 tbsp water.. Pinch of white pepper
- #Toppings & Grilling;
- Neutral oil — for pan-grilling
- 3–4 sheets dried gim/nori — torn into thin strips
- 2 tbsp mixed white & black sesame seeds — toasted
👩🍳 Instructions
- 1
Make the rice dough: Place warm cooked glutinous rice in a large bowl. Add salt, toasted sesame oil, and warm water 1 tablespoon at a time. Knead firmly by hand for 3–4 minutes until smooth, sticky, and pliable — it should hold together without crumbling.
- 2
Shape the crackers: Divide the mixture into 12–14 equal portions. Roll each into a neat ball, then flatten into round discs approx. 8–9 cm wide and 8–10 mm thick. Smooth the edges to prevent cracking while cooking. Arrange on a tray and let air-dry on both sides for 15–20 minutes so the surface firms up and crisps better.
- 3
Make the glaze: Combine soy sauce, sugar, mushroom sauce, minced garlic, rice vinegar, water, and pepper in a small saucepan. Simmer over low heat for 2–3 minutes until sugar dissolves and the glaze turns smooth, glossy, and brushable. Set aside.
- 4
Grill until golden crisp: Heat a thin layer of oil in a non-stick pan over medium heat. Cook the crackers in batches — 3–4 at a time — for 3–4 minutes per side until golden, lightly charred, and firm. Lower heat if browning too fast before drying through.
- 5
Glaze & finish: While still warm, brush both sides generously with the garlic-soy glaze. Return briefly to the pan for 30 seconds per side so the glaze caramelizes gently and sticks. Immediately top with torn seaweed strips and sprinkle generously with toasted sesame seeds so they adhere while warm.
- 6
Serve & store: Enjoy warm — they crisp up further as they cool. Keep leftovers in an airtight container at room temperature for up to 4–5 days.