Crispy Rice Waffle with Spicy Salmon

Ingredients

• 2 cup Cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
• 250 g Fresh sushi-grade salmon (cut into small cubes)
• 2 tbsp Kewpie mayo
• 1 tbsp Sriracha (adjust to heat preference)
• 1 tsp Sesame oil
• 1 Avocado (sliced)
• 0.5 Cucumber (thinly sliced)
• Sesame seeds (for garnish)
• Chives (chopped, for garnish)
• Cooking spray (for the waffle maker)

Steps

1. 1

   Preheat your waffle maker to medium-high heat.

2. 2

   In a small bowl, combine the cubed salmon with the Kewpie mayo, sriracha, and sesame oil. Mix well and set aside in the refrigerator.

3. 3

   Lightly grease the waffle maker with cooking spray. Place a portion of cooked sushi rice in the center of the waffle maker and spread it evenly.

4. 4

   Close the waffle maker and cook the rice until it is golden brown and very crispy on the outside, about 5 to 8 minutes depending on your machine.

5. 5

   Carefully remove the rice waffle from the waffle maker and place it on a plate.

6. 6

   Top the rice waffle with a layer of cucumber slices and avocado slices.

7. 7

   Place a generous portion of the spicy salmon mixture over the vegetables.

8. 8

   Garnish with sesame seeds and chopped chives before serving.

Notes

For best results, use sushi rice that is slightly chilled or at room temperature so it holds its shape better in the waffle maker. If you don't have salmon, sushi-grade tuna is an excellent substitute.

Nutrition per serving

• sushi
• lunch
• dinner
• salmon
• crispy
• asian
• fusion