Crispy Nori Butter Mushroom Rice
Crispy Nori Butter Mushroom Rice
Ingredients
For the Nori Butter
- 1 sheet nori, broken into smaller pieces
- 5 g toasted sesame seeds
- 10 g anchovies
- 10 g garlic
- 80 g butter
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 2 cups cooked rice, approximately 400 g, preferably short grain, leftover
- 150 g mushrooms, sliced, 150 - 200 g
- 1 pinch salt
- 1 tablespoon neutral oil, plus a bit for drizzling
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
In a blender or spice grinder, combine the nori, toasted sesame seeds, anchovies, and garlic. Grind the ingredients together into a paste.
⏱️ 3 min
- 2
In a pot over medium-low heat, add the butter and melt it. Add the prepared nori paste, soy sauce, and sugar to the melted butter.
⏱️ 2 min
- 3
Stir the mixture and let it infuse over low heat for about 5 minutes. Remove the nori butter mixture from the heat.
⏱️ 5 min
- 4
In a pan over medium heat, add the sliced mushrooms and season them with a pinch of salt. Cook the mushrooms until they have given up most of their liquid and have wilted.
⏱️ 5 min
- 5
Add 1 tablespoon of neutral oil to the pan with the mushrooms and sear them until they are browned. Remove the cooked mushrooms from the pan and set them aside.
⏱️ 5 min
- 6
Add the leftover cooked rice to the pan. Pour the prepared nori butter mixture over the rice. Mix the rice and nori butter thoroughly with a spatula until combined.
⏱️ 3 min
- 7
Pack the rice down firmly with a spatula to form an even layer at the bottom of the pan. Drizzle a bit of neutral oil along the sides of the pan, around the packed rice. Reduce the heat to medium-low.
⏱️ 2 min
- 8
Let the rice cook until it becomes crisp on the bottom, which takes about 10-12 minutes.
⏱️ 12 min
- 9
Once the rice is crispy, carefully flip it onto a plate. Top the crispy rice with the previously cooked mushrooms and thinly sliced scallions for garnish. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Nori Butter Mushroom Rice
For the Nori Butter
- 1 sheet nori, broken into smaller pieces
- 5 g toasted sesame seeds
- 10 g anchovies
- 10 g garlic
- 80 g butter
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 2 cups cooked rice, approximately 400 g, preferably short grain, leftover
- 150 g mushrooms, sliced, 150 - 200 g
- 1 pinch salt
- 1 tablespoon neutral oil, plus a bit for drizzling
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
In a blender or spice grinder, combine the nori, toasted sesame seeds, anchovies, and garlic. Grind the ingredients together into a paste.
⏱️ 3 min - 2
In a pot over medium-low heat, add the butter and melt it. Add the prepared nori paste, soy sauce, and sugar to the melted butter.
⏱️ 2 min - 3
Stir the mixture and let it infuse over low heat for about 5 minutes. Remove the nori butter mixture from the heat.
⏱️ 5 min - 4
In a pan over medium heat, add the sliced mushrooms and season them with a pinch of salt. Cook the mushrooms until they have given up most of their liquid and have wilted.
⏱️ 5 min - 5
Add 1 tablespoon of neutral oil to the pan with the mushrooms and sear them until they are browned. Remove the cooked mushrooms from the pan and set them aside.
⏱️ 5 min - 6
Add the leftover cooked rice to the pan. Pour the prepared nori butter mixture over the rice. Mix the rice and nori butter thoroughly with a spatula until combined.
⏱️ 3 min - 7
Pack the rice down firmly with a spatula to form an even layer at the bottom of the pan. Drizzle a bit of neutral oil along the sides of the pan, around the packed rice. Reduce the heat to medium-low.
⏱️ 2 min - 8
Let the rice cook until it becomes crisp on the bottom, which takes about 10-12 minutes.
⏱️ 12 min - 9
Once the rice is crispy, carefully flip it onto a plate. Top the crispy rice with the previously cooked mushrooms and thinly sliced scallions for garnish. Serve immediately.
⏱️ 3 min