Sushi Waffle
Sushi Waffle
Ingredients
- 3 cups cooked sushi rice, cooled
- 2 avocado, ripe
- 1 cucumber, thinly sliced
- 8 ounces salmon fillet, sushi-grade, finely chopped
- 1/2 cup spicy mayonnaise
- 1 teaspoon black sesame seeds, or everything bagel seasoning
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce, optional, for salmon seasoning
- 1/2 teaspoon sesame oil, optional, for salmon seasoning
Instructions
- 1
If desired, season the chopped salmon. In a small bowl, combine the chopped salmon with the optional soy sauce and sesame oil. Mix gently and set aside.
⏱️ 5 min
- 2
Preheat your mini waffle maker. Lightly spray the waffle maker plates with cooking spray if they are not non-stick.
⏱️ 2 min
- 3
Take approximately 1/2 cup of cooked sushi rice and place it onto the preheated surface of the mini waffle maker. Gently spread the rice evenly to cover the bottom plate.
⏱️ 1 min
- 4
Close the lid of the waffle maker and cook until the rice is golden brown and crispy, forming a distinct waffle pattern. This usually takes 3-5 minutes, depending on your waffle maker.
⏱️ 4 min
- 5
Once cooked, carefully remove the sushi rice waffle from the waffle maker using a non-scratch utensil and place it on a plate. Repeat steps 3-5 for the remaining sushi rice to make 4 waffles.
⏱️ 8 min
- 6
While the waffles are still warm, mash 1/2 of an avocado onto the top surface of each sushi rice waffle using a fork, spreading it evenly.
⏱️ 3 min
- 7
Arrange thinly sliced cucumber rounds on top of the mashed avocado layer.
⏱️ 2 min
- 8
Spoon a generous amount of the seasoned chopped salmon over the cucumber slices.
⏱️ 2 min
- 9
Drizzle spicy mayonnaise over the salmon and other toppings.
⏱️ 1 min
- 10
Finish by sprinkling black sesame seeds (or everything bagel seasoning) and chopped green onions on top. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Waffle
- 3 cups cooked sushi rice, cooled
- 2 avocado, ripe
- 1 cucumber, thinly sliced
- 8 ounces salmon fillet, sushi-grade, finely chopped
- 1/2 cup spicy mayonnaise
- 1 teaspoon black sesame seeds, or everything bagel seasoning
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce, optional, for salmon seasoning
- 1/2 teaspoon sesame oil, optional, for salmon seasoning
Instructions
- 1
If desired, season the chopped salmon. In a small bowl, combine the chopped salmon with the optional soy sauce and sesame oil. Mix gently and set aside.
⏱️ 5 min - 2
Preheat your mini waffle maker. Lightly spray the waffle maker plates with cooking spray if they are not non-stick.
⏱️ 2 min - 3
Take approximately 1/2 cup of cooked sushi rice and place it onto the preheated surface of the mini waffle maker. Gently spread the rice evenly to cover the bottom plate.
⏱️ 1 min - 4
Close the lid of the waffle maker and cook until the rice is golden brown and crispy, forming a distinct waffle pattern. This usually takes 3-5 minutes, depending on your waffle maker.
⏱️ 4 min - 5
Once cooked, carefully remove the sushi rice waffle from the waffle maker using a non-scratch utensil and place it on a plate. Repeat steps 3-5 for the remaining sushi rice to make 4 waffles.
⏱️ 8 min - 6
While the waffles are still warm, mash 1/2 of an avocado onto the top surface of each sushi rice waffle using a fork, spreading it evenly.
⏱️ 3 min - 7
Arrange thinly sliced cucumber rounds on top of the mashed avocado layer.
⏱️ 2 min - 8
Spoon a generous amount of the seasoned chopped salmon over the cucumber slices.
⏱️ 2 min - 9
Drizzle spicy mayonnaise over the salmon and other toppings.
⏱️ 1 min - 10
Finish by sprinkling black sesame seeds (or everything bagel seasoning) and chopped green onions on top. Serve immediately and enjoy!
⏱️ 1 min