WAFFLE MAKER CRISPY RICE 🍣

Ingredients

• 0.5 cup Cooked Day‑Old Rice (cooled, preferably refrigerated overnight)
• 1 tablespoon Light Mayonnaise (can use regular mayo)
• 1 teaspoon Sriracha (adjust heat to taste)
• 4 ounces Imitation Crab Meat (thawed if frozen, shredded)
• 0.25 cup Cucumber (thinly sliced, seedless preferred)
• 1 tablespoon Japanese Barbecue Sauce (e.g., yakisoba sauce or teriyaki glaze)
• 1 teaspoon Sesame Seeds (toasted optional)
• as needed Non‑Stick Cooking Spray (for waffle maker)
• 0.25 avocado Avocado (diced, optional (omitted due to allergy))

Instructions

1. Preheat and Prepare Waffle Maker

   Plug in the waffle maker, let it heat for about a minute, then spray the plates generously with non‑stick cooking spray.

   Time: PT1M

2. Cook Rice Waffle

   Place 0.5 cup of day‑old rice in the center of the waffle maker, close the lid, and cook until golden and crisp, about 3–4 minutes.

   Time: PT4M

3. Make Spicy Mayo

   In a small mixing bowl combine 1 tablespoon light mayo with 1 teaspoon sriracha and whisk until smooth.

   Time: PT2M

4. Prepare Toppings

   Thinly slice the cucumber, shred the imitation crab, and set both aside. Pat the cucumber slices with a paper towel to remove excess moisture.

   Time: PT3M

5. Assemble Crispy Rice Waffle

   Place the cooked rice waffle on a serving plate, top with shredded imitation crab and cucumber slices, drizzle with the spicy mayo and Japanese barbecue sauce, and finish with a sprinkle of toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

272

Protein

12g

Carbohydrates

30g

Fat

12g

Fiber

2g