Soft, flexible, and naturally gluten-free, these rice tortillas are made with cooked sushi rice or short grain rice—no wheat, yeast, or dairy needed. Quick to prepare and incredibly versatile, they’re perfect for wraps, tacos, or as a simple side. Enjoy them warm and fresh, or use them to hold your favorite fillings for a delicious, allergy-friendly meal.
Total Time:40 minutes
Yield:8 tortillas
Ingredients
Rice Base
1 cup (190 g) sushi rice (or any short grain rice)
2 cups (480 ml) water
1/2 tsp salt
For Shaping & Cooking
Oil, for greasing hands, plates, and papers
Rice flour, as needed (if rice is too sticky)
Wax paper or parchment paper (to flatten tortillas)
Instructions
Rinse & Cook the Rice: Rinse the rice thoroughly in cold water until the water is almost clear. Combine rice, fresh water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook uncovered for 15-16 minutes.
Steam & Cool the Rice: Remove the pot from heat, cover with a lid, and let the rice sit for 10-15 minutes to absorb any remaining water. Remove the lid and allow the rice to cool completely before handling.
Mash the Rice: Transfer cooled rice to a large bowl. Mash thoroughly with a potato masher for 1-2 minutes until it forms a sticky mass. Alternatively, pulse it in a food processor. If the mixture is too wet, add a small amount of rice flour.
Shape the Dough: Lightly oil your hands, then form the rice into a round disk. Cut the portion into 8 equal pieces (approximately 60-65 grams each). Roll each piece into a ball and cover with a damp cloth to prevent drying out.
Flatten the Tortillas: Oil the surface of two pieces of wax or parchment paper (about 23×30 cm/9×12 inches). Place a rice ball between them and press flat with a wooden board or skillet to form a tortilla shape.
Cook the Tortillas: Preheat a nonstick skillet over medium-high heat. Carefully transfer a flattened tortilla to the skillet, peeling away the top layer of paper. Cook for 1-2 minutes until slightly golden with a few dark spots, then flip and cook for another minute. While each cooks, flatten the next ball.
Serve & Enjoy: Stack finished tortillas beneath a kitchen towel to keep them warm. Serve immediately with your favorite toppings or fillings.
Notes
For best results, avoid using too much water when cooking rice—excess water can make the dough overly sticky and unworkable.
If the rice mixture is too wet, stir in a small amount of rice flour to create a workable dough.
Use wet or oiled hands when shaping to prevent sticking.
Tortillas are best served warm and fresh for optimal pliability.
Leftovers can be reheated gently in a skillet or briefly in the microwave, covered with a damp towel.
