Teriyaki Rice Crouton

Teriyaki Rice Crouton

Based on our original Rice Crouton recipe, this Teriyaki variation gives the croutons a sweet and tangy flavour.
Start with this basic recipe; after sautéing, tossing in your preferred Teriyaki sauce.

A gluten-free twist on croutons, they’re packed with delicious Asian-inspired flavours and are the ideal soup, salad, steak, chicken or fish topper or convenient anytime snack.

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  • 1 cup (250 mL) USA long grain/short grain white or brown rice
  •   Water
  •   Vegetable oil or cooking spray to sauté
  •   Teriyaki sauce
  •   Sesame seeds (optional)
  1. Cook rice using water as per package directions. Place half of the hot cooked rice in a large measuring cup and purée into a smooth sticky paste with a hand blender (or in the small bowl of a food processor); stir in remaining rice until combined.
  2. Wrap mixture in plastic wrap and smooth into an approximate 8×8 inch square*. Freeze for 1 hour* or until firm enough to slice. Unwrap rice and cut with a knife or mini cookie cutters into desired shapes. Croutons can be kept frozen in an air-tight container for up to three months.
  3. Sauté rice croutons in 3-4 batches with oil in a large non-stick skillet over medium high heat until golden brown and crisp. Toss croutons with the Teriyaki sauce while hot. Sprinkle with sesame seeds (optional). Enjoy with salads, soups, as a side or as a snack on the go.

*alternately, press rice mixture into ice cube trays or moulds in any desired shapes and sizes. Freeze to easily release from moulds.

Use hot reheated leftover rice to make the croutons instead of cooking fresh.