You've got to make this Crispy Rice Waffle!

Ingredients

• 1 cup Sushi Rice (cooked, cooled, short‑grain)
• 1 tbsp Rice Vinegar (seasoned)
• 1 tsp Sugar
• 1/2 tsp Salt
• 200 g Sushi‑Grade Tuna (cut into small dice)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Sesame Oil
• 1/2 tsp Wasabi Paste (adjust to heat preference)
• 2 tbsp Kewpie Mayonnaise (Japanese mayo, richer flavor)
• 1 tsp Sriracha
• 1/4 Cucumber (julienned)
• 2 Scallions (thinly sliced)
• 1 tsp Sesame Seeds (toasted)
• 1 Nori Sheets (cut into thin strips)
• 1 tbsp Vegetable Oil (for greasing waffle iron)

Instructions

1. Cook the Sushi Rice

   Rinse 1 cup sushi rice until water runs clear, then cook with 1¼ cups water in a rice cooker or saucepan. Once cooked, let it cool to room temperature.

   Time: PT15M

2. Season the Rice (optional)

   Mix rice vinegar, sugar, and salt together, then gently fold into the cooled rice.

   Time: PT2M

3. Preheat and Oil the Waffle Iron

   Plug in the waffle iron, set to medium‑high heat, and brush the plates lightly with vegetable oil.

   Time: PT2M

4. Form the Crispy Rice Waffle

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

   Time: PT4M

   Temperature: 190°C

5. Marinate the Tuna

   In a small bowl, combine diced tuna with soy sauce, sesame oil, rice vinegar, and wasabi paste. Toss gently and let sit for 5 minutes.

   Time: PT5M

6. Prepare Spicy Mayo

   Mix Kewpie mayonnaise with sriracha until smooth.

   Time: PT1M

7. Prep Toppings

   Julienne the cucumber, slice scallions, toast sesame seeds in a dry pan for 30 seconds, and cut nori into thin strips.

   Time: PT3M

8. Assemble the Dish

   Place the crispy rice waffle on a serving plate, top with a spoonful of marinated tuna, drizzle spicy mayo, then garnish with cucumber, scallions, toasted sesame seeds and nori strips.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

2g