In many Asian snacks, you often see a lot of sweet and savory flavor combinations, such as corn and seaweed snacks or this furikake Chex mix. I love this play on sweet and savory flavors and wanted to develop a snack recipe that does the same. The inspiration for these furikake rice krispies treats comes from some of my favorite childhood snacks: rice krispies treats, rice crackers, and toasted seaweed sheets. I combined rice krispies cereal with crescent-shaped rice crackers and added furikake for more umami flavor. These furikake rice krispies treats have a lovely sweet and savory flavor and a light and crunchy texture. I absolutely enjoyed eating these during my recipe tests!
COOKING NOTES FOR FURIKAKE RICE KRISPIES TREATS
FURIKAKE
Furikake is a seaweed-based Japanese condiment that is usually sprinkled over rice. You can usually find furikake in Asian grocers and sometimes the Asian food sections of your grocery store. I tend to use furikake produced by Ajishima Foods, specifically the one labeled “nori komi furikake” (see photo above). This company produces many varieties of furikake, including ones that include dehydrated egg or bonito flakes. I like to use their “nori komi furikake” because it has a more neutral flavor profile. Feel free to experiment with other types and brands of furikake!
RICE CRACKERS
I added crescent-shaped rice crackers to give the rice krispies savoriness and a hint of toasted rice flavor. The crescent-shaped rice crackers are also easier to cut compared to many other varieties of rice crackers. Some brands call these crackers “chili rice crackers” because of their shape. They’re generally not spicy, unless they’re labeled as such.
My favorite brand of these crackers is Uegaki (see photo above) because they have great flavor. They call these crackers “kaki no tane,” which literally translates to “persimmon seeds.” In Sacramento, you can find them at Osaka-Ya or Oto’s Marketplace. This brand also produces these crackers in spicy and wasabi flavors, so pay careful attention to the labels on the package when purchasing them. As always, if you can’t find this exact brand of rice crackers, feel free to substitute it with whatever you can source.
USING MORE MARSHMALLOWS
The furikake rice krispies treats recipe below will yield treats that are more light and airy instead of gooey treats. If you want a chewier texture, feel free to add another ounce or two of marshmallows. You’ll probably want to add another tablespoon of butter as well.
HOW TO STORE RICE KRISPIES TREATS
These rice krispies treats are best the day they’re made. Store leftover treats in an airtight container for 3 to 4 days.
MORE TREATS
Furikake Rice Krispies Treats
Ingredients
- neutral oil for greasing pan such as canola, vegetable or sunflower oil
- 4 1/2 cups (4.5oz/128g) rice krispies cereal
- 1 cup (about 2.7oz/77g) chili rice crackers (see note 1)
- 1 1/2 tablespoons black sesame seeds
- 3 cups lightly packed (6oz/170g) mini marshmallows (see note 2)
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (26g) furikake (see note 3)
Instructions
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Grease an 8×8-inch pan with oil. You can line the pan with parchment paper so it’s easier to unmold the treats later. I didn’t do that during my recipe testing, but I wish I did. Set the pan aside.
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In a large bowl, mix together the rice krispies cereal and the chili rice crackers.
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Pour the sesame seeds into a small pan. Heat on medium for 2 to 3 minutes, stirring occasionally. You should be able to smell a faint aroma of the toasted seeds and maybe see small whiffs of smoke coming up the sides of the pan. Turn off the heat and carefully transfer the seeds to a bowl.
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Before melting the butter, make sure you have your marshmallows measured out and situated near the stove. In a large pot, melt the butter over medium heat. Once the butter melts completely, reduce the heat slightly and continue heating the butter for 1 to 2 more minutes. Once you start noticing tiny golden specks appear at the bottom of the pot, stir the butter with a silicone spatula frequently. Keep your eye on the pot because the butter can burn easily at this stage. Continue heating the butter until more golden specks of milk solids form and then turn brown, like the color of milk chocolate. Turn off the heat. Leave the pot on the burner.
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Immediately pour the marshmallows into the pot and start stirring. Keep stirring until the marshmallows have melted completely. Add the sesame seeds and stir to combine.
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Pour half the cereal and rice cracker blend into the pot. Then sprinkle half of the furikake over the cereal mixture. Add the remaining cereal and rice cracker mixture and then the remaining furikake. Use a silicone spatula to mix the dry and wet ingredients together. I like using a silicone spatula for this because the marshmallow mixture doesn’t stick to the spatula.
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Transfer the cereal mixture into the prepared baking pan. Place a small sheet of parchment paper over the cereal mixture and pack down the mixture into the pan. Try your best to distribute everything evenly.
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Let the rice krispies cool for 10 minutes. Flip the entire pan over a chopping board and tap the pan on the chopping board until the rice krispies treats unmold. You may need to tap the pan quite a few times. If you lined your pan with parchment paper, simply hold on to the parchment paper to remove the entire block of treats from the pan.
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Using a sharp knife, cut the treats into squares. I like to slice the block of rice krispies treats into 5 strips and then cut each strip into 4 pieces for a total of 20 treats.
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The texture of the treats are best the day they’re made. Store the treats in an airtight container. They will keep for 3 to 4 days.
Notes
- Rice Crackers: Crescent-shaped rice crackers tend to be called “chili rice crackers” in English. It generally refers to the shape of the rice cracker. For the most part, these crackers are not spicy, unless the manufacturer labels them as “chili-flavored,” “spicy,” or “hot” rice crackers. I like using Uegaki’s chili rice crackers, which they call “kaki no tane” (see photo in the post). Feel free to use whatever thin rice cracker you can find. When making the substitution, measure the crackers by volume rather than weight. Different brands or types of rice crackers vary in weight significantly.
- Using More Marshmallows: If you want chewier rice krispies treats, consider adding another ounce or two of mini marshmallows (one or two large handfuls). You’ll want to add another tablespoon of butter as well. Although I used mini marshmallows in my recipe, the large ones should work as well.
- Furikake: I tend to use furikake produced by Ajishima Foods, specifically the one labeled “nori komi furikake” (see photo in the post). This company produces many varieties of furikake, including ones that include dehydrated egg or bonito flakes. I like to use the “nori komi furikake” because it has a more neutral flavor profile. Feel free to experiment with other types or brands of furikake.
- Don’t Add Furikake Directly Into Melted Marshmallow Mixture: In the recipe, you’ll see that I layer the furikake over the cereal instead of pouring it directly onto the melted marshmallow mixture. That’s because the heat of the marshmallows will melt the seaweed quickly, and the resulting rice krispies won’t look as nice.
- Gelatin in Marshmallows: Most marshmallows that you see in grocery stores contain gelatin, which is derived from animals. If you are preparing this dish for vegetarians (who eat dairy), try to find vegan marshmallows. I have not tested this recipe with vegan marshmallows before, but they should be a decent substitute.
Nutrition
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