Crispy Rice Sushi Waffle

Ingredients

• 2 cups Sushi Rice (cooked, cooled; preferably leftover sushi rice)
• 1 cup Canned Tuna in Water (drained)
• 2 tablespoons Lee Kum Kee Hoisin Sauce (adds sweet‑salty flavor to tuna)
• 1 teaspoon Sesame Seeds (optional garnish)

Instructions

1. Preheat Waffle Iron

   Plug in the waffle iron and set it to medium‑high heat. Allow it to preheat for about five minutes until the indicator shows it’s ready.

   Time: PT5M

2. Mix Tuna with Hoisin Sauce

   In a mixing bowl, combine the drained tuna with the hoisin sauce. Stir until evenly coated.

   Time: PT3M

3. Form Rice Base

   Scoop about ½ cup of the cooked sushi rice and press it firmly into one cavity of the preheated waffle iron, flattening it into an even layer.

   Time: PT2M

4. Add Tuna Topping

   Drop a spoonful of the hoisin‑tuna mixture onto the rice in the waffle iron and spread it lightly, keeping the topping within the rice’s borders.

   Time: PT1M

5. Cook Until Crispy

   Close the waffle iron and cook for about four minutes, or until the rice turns golden‑brown and crisp on the outside.

   Time: PT4M

6. Serve

   Carefully remove the crispy rice sushi waffle with a spatula, place on a plate, and sprinkle sesame seeds on top if desired. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

400

Protein

20g

Carbohydrates

55g

Fat

8g

Fiber

2g