Does anyone have any experience making these? Basically, you make sushi rice, fluff it, then spread it on a parchment lined pan and roll it out to the thickness of one or two kernels, then bake in a 350 degree oven. They supposedly dry and crisp up, turn a yellowish hue, and curl at the ends. The end result was not what I had at the restaurant I tried them at. I asked about the prep and was told what they did, but I think the may have left out a step, as their crackers were more of the consistency of Rice Krispies. The individual rice kernels puffed. Mine did not. Anybody?