@patty.plates: Crispy Nori Butter Mushroom Rice with @ZWILLING Canada PEAK cookware Recipe Nori Butter 1 sheet nori 5 g toasted sesame seeds 10 g anchovies 10 g garlic 80 g butter 2 tsp soy sauce 1 tsp sugar Other Approximately 400 g or 2 cups cooked rice (preferably short grain) 150 - 200 g mushrooms Salt Neutral oil Scallions, thinly sliced for garnish Make the Nori Butter In a blender or spice grinder, combine the nori, sesame seeds, anchovies, and garlic into a paste. In a pot over medium-low heat, add the butter and melt. Add the nori paste, soy sauce, and sugar. Let it infuse over low heat for about 5 minutes then remove from the heat. Mushrooms and Crispy Rice In a pan over medium heat, add the mushrooms and season with a pinch of salt. Once the mushrooms have given up most of their liquid and have wilted, add a tbsp of oil and sear until browned. Remove from the pan. Add the leftover rice to the pan and the nori butter. Mix it thoroughly then pack the rice down with a spatula. Drizzle a bit of oil along the sides of the pan and reduce the heat to medium-low. Let the rice cook until crisp on the bottom, about 10-12 minutes. Flip onto a plate and top with mushrooms and scallions. #crispyrice #leftovers #EasyRecipe

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Friday 23 January 2026 17:05:33 GMT