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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
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine American, Japanese
Servings 3 people

Ingredients
  

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

Instructions
 

  • 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.

Video

Notes

  1. 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.
  2. If your waffle maker has heat settings, then set it to the hottest temperature.
  3. 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.
Keywords Sushi, waffle