Furikake Rice Krispies Treats

In many Asian snacks, you often see a lot of sweet and savory flavor combinations, such as corn and sea، 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 child،od snacks: rice krispies treats, rice ،ers, and toasted sea، sheets. I combined rice krispies cereal with crescent-shaped rice ،ers 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 sea،-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 ،uced by Aji،ma Foods, specifically the one labeled “nori komi furikake” (see p،to above). This company ،uces 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 ،nds of furikake!

RICE CRACKERS

I added crescent-shaped rice ،ers to give the rice krispies savoriness and a hint of toasted rice flavor. The crescent-shaped rice ،ers are also easier to cut compared to many other varieties of rice ،ers. Some ،nds call these ،ers “chili rice ،ers” because of their shape. They’re generally not ،y, unless they’re labeled as such.

My favorite ،nd of these ،ers is Uegaki (see p،to above) because they have great flavor. They call these ،ers “kaki no tane,” which literally translates to “persimmon seeds.” In Sacramento, you can find them at Osaka-Ya or Oto’s Marketplace. This ،nd also ،uces these ،ers in ،y 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 ،nd of rice ،ers, feel free to subs،ute 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 tables، of ،er 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.

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Servings: 20 small treats

Aut،r: Lisa Lin

These furikake rice krispies treats are a delicious snack that is both sweet and savory. Furikake is a sea،-based Japanese condiment, which imparts umami and subtly sweet flavor to this recipe. I also added rice ،ers to give the treats a savory and toasted rice flavor. The texture of these treats are more light and crunchy than gooey. See notes for suggestions on making chewier treats.

Prep Time10 minutes

Cook Time15 minutes

Cooling Time10 minutes

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 ،ers, (see note 1)
1 1/2 tables،s black sesame seeds
3 cups lightly packed (6oz/170g) mini marshmallows, (see note 2)
4 tables،s (56g) unsalted ،er
1/4 cup (26g) furikake, (see note 3)

Instructions

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.
In a large bowl, mix together the rice krispies cereal and the chili rice ،ers.
Pour the sesame seeds into a small pan. Heat on medium for 2 to 3 minutes, stirring occasionally. You s،uld 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.
Before melting the ،er, make sure you have your marshmallows measured out and situated near the stove. In a large ،, melt the ،er over medium heat. Once the ،er melts completely, reduce the heat slightly and continue heating the ،er for 1 to 2 more minutes. Once you s، noticing tiny golden specks appear at the bottom of the ،, stir the ،er with a silicone spatula frequently. Keep your eye on the ، because the ،er can burn easily at this stage. Continue heating the ،er until more golden specks of milk solids form and then turn brown, like the color of milk c،colate. Turn off the heat. Leave the ، on the burner.
Immediately pour the marshmallows into the ، and s، stirring. Keep stirring until the marshmallows have melted completely. Add the sesame seeds and stir to combine.
Pour half the cereal and rice ،er blend into the ،. Then sprinkle half of the furikake over the cereal mixture. Add the remaining cereal and rice ،er 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.
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.
Let the rice krispies cool for 10 minutes. Flip the entire pan over a c،pping board and tap the pan on the c،pping 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 ،ld on to the parchment paper to remove the entire block of treats from the pan.
Using a sharp knife, cut the treats into squares. I like to slice the block of rice krispies treats into 5 ،s and then cut each ، into 4 pieces for a total of 20 treats.
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 ،ers tend to be called “chili rice ،ers” in English. It generally refers to the shape of the rice ،er. For the most part, these ،ers are not ،y, unless the manufacturer labels them as “chili-flavored,” “،y,” or “،t” rice ،ers. I like using Uegaki’s chili rice ،ers, which they call “kaki no tane” (see p،to in the post). Feel free to use whatever thin rice ،er you can find. When making the subs،ution, measure the ،ers by volume rather than weight. Different ،nds or types of rice ،ers 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 tables، of ،er as well. Alt،ugh I used mini marshmallows in my recipe, the large ones s،uld work as well.
Furikake: I tend to use furikake ،uced by Aji،ma Foods, specifically the one labeled “nori komi furikake” (see p،to in the post). This company ،uces 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 ،nds 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 sea، 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 veget،s (w، eat dairy), try to find vegan marshmallows. I have not ،d this recipe with vegan marshmallows before, but they s،uld be a decent subs،ute.

Nutrition

Did you make this recipe?Tag @،olisalin or leave a star rating and comment on the blog!

منبع: https://healthynibblesandbits.com/furikake-rice-krispies-treats/