Loading...

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.

Preheat your mini waffle maker. Lightly spray the waffle maker plates with cooking spray if they are not non-stick.

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.

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.

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.

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.

Arrange thinly sliced cucumber rounds on top of the mashed avocado layer.

Spoon a generous amount of the seasoned chopped salmon over the cucumber slices.

Drizzle spicy mayonnaise over the salmon and other toppings.

Finish by sprinkling black sesame seeds (or everything bagel seasoning) and chopped green onions on top. Serve immediately and enjoy!


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.

Preheat your mini waffle maker. Lightly spray the waffle maker plates with cooking spray if they are not non-stick.

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.

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.

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.

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.

Arrange thinly sliced cucumber rounds on top of the mashed avocado layer.

Spoon a generous amount of the seasoned chopped salmon over the cucumber slices.

Drizzle spicy mayonnaise over the salmon and other toppings.

Finish by sprinkling black sesame seeds (or everything bagel seasoning) and chopped green onions on top. Serve immediately and enjoy!
