This is my new favorite thing to make!

Ingredients

• 200 g Sushi Grade Salmon (skin removed, sliced thin for quick sear or served raw)
• 1 cup Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 1.25 cup Water (for cooking rice)
• 2 tbsp Rice Vinegar (for sushi rice seasoning)
• 1 tbsp Sugar (for sushi rice seasoning)
• 0.5 tsp Salt (for sushi rice seasoning)
• 3 tbsp Soy Sauce (low‑sodium, base of ponzu sauce)
• 2 tbsp Citrus Juice (fresh lemon juice works if yuzu unavailable)
• 1 tbsp Honey (sweetener for ponzu)
• 1 tsp Chili Flakes (adjust heat to taste; sriracha can be used instead)
• 0.5 tsp Fresh Ginger (grated)
• 0.5 clove Garlic (minced)
• 0.5 medium Cucumber (thinly sliced into ribbons)
• 0.5 Avocado (ripe, sliced)
• 1 tsp Sesame Oil (for finishing drizzle)
• 1 tsp Sesame Seeds (toasted)
• 1 tbsp Neutral Cooking Oil (lightly coat waffle iron; canola or vegetable oil)

Instructions

1. Rinse and Cook Sushi Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer to a rice cooker or pot, add 1.25 cups water, and cook according to rice‑cooker instructions or bring to a boil, then simmer covered for 12‑15 minutes.

   Time: PT15M

   Temperature: 100°C

2. Season the Cooked Rice

   In a small bowl whisk together rice vinegar, sugar, and salt until dissolved. Gently fold the seasoning into the hot rice with a wooden spoon; spread the rice on a tray to cool slightly.

   Time: PT5M

3. Preheat Waffle Maker and Oil

   Plug in the waffle maker, set to medium‑high heat, and brush the plates lightly with neutral cooking oil.

   Time: PT2M

4. Form Crispy Rice Waffles

   Spoon about ½ cup of seasoned rice onto the center of each waffle plate, close the lid, and cook for 3‑4 minutes until the surface is golden and crisp.

   Time: PT4M

5. Prepare Sweet‑Spicy Ponzu Sauce

   Combine soy sauce, citrus juice, honey, chili flakes, grated ginger, and minced garlic in a small saucepan. Bring to a gentle simmer for 2 minutes, then remove from heat and let cool.

   Time: PT5M

   Temperature: 90°C

6. Slice Salmon

   Using a sharp chef’s knife, slice the sushi‑grade salmon into ¼‑inch thin pieces. Set aside on a chilled plate.

   Time: PT2M

7. Quick Sear Salmon (Optional)

   Heat a non‑stick skillet over high heat, add a drizzle of oil, and sear the salmon slices for 15‑20 seconds per side, just to develop a light crust while keeping the interior rare.

   Time: PT2M

   Temperature: 180°C

8. Prepare Fresh Toppings

   Thinly slice cucumber into ribbons and avocado into bite‑size pieces. Toast sesame seeds in a dry pan for 30 seconds until fragrant.

   Time: PT5M

9. Assemble the Dish

   Place a crispy rice waffle on each serving plate, layer salmon slices on top, drizzle generously with ponzu sauce, then arrange cucumber ribbons and avocado slices. Finish with a drizzle of sesame oil, a sprinkle of toasted sesame seeds, and an optional pinch of extra chili flakes.

   Time: PT5M

10. Enjoy

    Serve the crispy rice waffle with salmon and toppings immediately. Pair with a light green tea or chilled sake.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

5g