Furikake Rice Krispies Treats

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.