Korean Seaweed Rice Snacks (Bugak)

For key visual step-by-step photos, refer to the body of the post.

Make the seaweed rice chips:

1. Cook the glutinous sticky rice using a rice cooker or small saucepan.
2. In a bowl, add the hot, cooked sticky rice along with the salt, sugar, mushroom powder and sesame oil.
3. Mix well to combine.
4. Spread the rice mixture onto a large piece of parchment paper.
5. Sprinkle the sesame seeds over top.
6. Place a piece of seaweed top of the warm rice and press firmly so it sticks.
7. Place a cooling rack over a large baking sheet (18" by 13").
8. Transfer the parchment paper (with the rice/seaweed) over the cooling rack.
9. Oven-dry at 250°F/121°C for 30 minutes.
10. Once the rice is partially dry, carefully flip the parchment paper and peel it off the rice. (There may be some sticky rice left behind, that's OK -- scrape it off and stick it back onto the seaweed).
11. Remove the parchment paper and place the seaweed back onto the cooling rack.
12. Continue oven-drying at 250°F/121°C for another 30 minutes.
13. Use a pair of kitchen scissors to cut the seaweed into smaller pieces, about 1" in size.
14. Spread the seaweed pieces on the cooling rack, giving sufficient room for the seaweed to dry.
15. Reduce oven temperature to 200°F/93°C and continue oven-drying for 1 hour, or until completely dry and hard.
16. Turn off the oven and let it cool. If not frying right away, cool and store in an airtight container (with silica packets -- do not eat!).

When ready to fry:

1. Place the seaweed pieces onto a baking sheet at 200°F/93°C, to warm up, about 15 minutes.
2. Heat a small pot of frying oil to 425°F/218°C.
3. Add 1-2 seaweed pieces to the oil and quickly agitate with a pair of chopsticks until the rice floats and puffs up (a few seconds).
4. Remove and drain on paper towel.
5. Repeat with the remainder.
6. Enjoy immediately or cool completely and store in an airtight container.