TikTok Sushi Waffle

Ingredients

• 1 cup Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear and cooked)
• 1 tablespoon Rice Wine Vinegar (Japanese seasoned rice vinegar)
• 0.5 tablespoon Sesame Seed Oil (Toasted sesame oil for nutty flavor)
• 1 tablespoon Mirin (Sweet Japanese rice wine)
• 1 teaspoon Salt (Low‑sodium preferred)
• 1 tablespoon Low‑Sodium Soy Sauce (Optional, for serving or additional seasoning)

Instructions

1. Cook the Sushi Rice

   Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook in a rice cooker or pot with 1¼ cups water according to package directions (about 15 minutes). Let it rest, covered, for 10 minutes.

   Time: PT15M

   Temperature: 100°C

2. Prepare the Seasoning

   In a small bowl combine 1 tbsp rice wine vinegar, 1 tbsp mirin, 0.5 tbsp toasted sesame oil, and 1 tsp salt. Stir until salt dissolves.

   Time: PT5M

3. Season the Cooked Rice

   Transfer the hot rice to a large mixing bowl. Drizzle the seasoning over the rice and gently fold with a spatula until evenly coated. The rice should be glossy and slightly sticky.

   Time: PT5M

4. Preheat the Waffle Maker

   Plug in the waffle maker and allow it to heat on medium‑high for about 3 minutes. Lightly brush the plates with a few drops of oil if they are not non‑stick.

   Time: PT3M

5. Form the Rice Waffle

   Scoop roughly ½ cup of seasoned rice onto the center of the lower plate. Using the spatula, press and spread it to fill the waffle cavity evenly, then close the lid.

   Time: PT1M

6. Cook Until Golden Brown

   Cook for 6 minutes, then open the lid and check the color. If not yet golden and firm, continue cooking in 2‑minute increments until the waffle is crisp, golden, and holds together (typically 12‑15 minutes total).

   Time: PT9M

7. Cool and Serve

   Using a spatula, carefully remove the rice waffle and let it rest on a plate for 2 minutes. Serve warm with low‑sodium soy sauce, pickled vegetables, or as a base for a sushi mosaic.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

45 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of Sushi Rice: short‑grain rice, Arborio rice
• Instead of Rice Wine Vinegar: Apple cider vinegar with a pinch of sugar, White wine vinegar
• Instead of Sesame Seed Oil: Regular sesame oil, Olive oil (less flavor)
• Instead of Mirin: Sake + 1 tsp sugar, Honey diluted with water
• Instead of Salt: Kosher salt, Sea salt
• Instead of Low‑Sodium Soy Sauce: Tamari, Coconut aminos

Equipment Needed

• Waffle Maker
• Rice Cooker or Pot
• Mixing Bowl
• Measuring Spoons
• Spatula or Spoon
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Season the cooked rice while it is still hot to ensure absorption.
• Press the rice firmly into the waffle iron so it bonds.
• Cook until the waffle is fully golden and firm; undercooking leads to collapse.

Chef Tips from the Video

• Use authentic short‑grain sushi rice; its higher amylopectin content gives the best stickiness.
• Add a lightly beaten egg (1 egg per 2 cups cooked rice) to the seasoned rice for extra binding if you have trouble getting the waffle to hold together.
• For a mosaic sushi platter, top the crisp rice waffle with sliced avocado, cucumber, smoked salmon, and a drizzle of spicy mayo.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in a toaster oven to regain crispness.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month. Reheat directly from frozen in a preheated waffle maker or oven.

Room temperature: Not recommended; the waffle will become soggy.

Make-Ahead Tips

• Cook the sushi rice a day ahead and keep it covered at room temperature; it will become slightly stickier.
• Season the rice and refrigerate; bring to room temperature before pressing.

Frequently Asked Questions