Sushi Waffle
Catherine
This Sushi Waffle is crispy rice, made in a waffle maker, topped with shoyu salmon poke, crunchy cucumber, and creamy avocado.
Prep Time 15 minutes mins
Cook Time 8 minutes mins
Total Time 23 minutes mins
Course Main Course
Cuisine American, Japanese
Toppings
- ½ English cucumber diced
- 1 avocado diced
- ½ tsp roasted sesame seeds garnish
- 1 tsp lemon juice garnish
Salmon Poke
- 350 g sushi-grade salmon cubed
- 2 tbsp soy sauce
- 2 tsp sesame oil
Sushi Rice
- 3 cups sushi rice cooked
- 2 tbsp unseasoned rice vinegar
- 1 tsp white granulated sugar
- ¼ tsp salt
Toss salmon, soy sauce, and sesame oil in a bowl. Mix and refrigerate as you prepare the other ingredients (Note 1).
Press 1/2 cup of sushi rice in a 4-inch waffle maker (Note 2), letting it cook for 7-8 mins until crisp (Note 3).
Place 1 tbsp of diced cucumber on the rice waffle, along with 2 tbsp of shoyu salmon poke, and top it off with 1 tbsp of diced avocado.
Sprinkle a pinch of roasted sesame seeds, with a squeeze fresh lemon juice on top, and serve immediately.
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It’s better to serve the sushi waffles immediately because if you let the salmon poke sit in the fridge for a few hours, the salmon will absorb the soy sauce and turn brown.
- If your waffle maker has heat settings, then set it to the hottest temperature.
- Your rice waffle may not be a deep golden brown after 7-8 mins, but it will be crispy on the outside, and soft on the inside.
This recipe makes 6, 4-inch Sushi Waffles.