Crispy Rice Sushi waffle

Ingredients

• 2 cups Short‑Grain Sushi Rice (Rinsed until water runs clear)
• 2.5 cups Water (For cooking rice)
• 2 tablespoons Rice Vinegar (Seasoned with sugar and salt)
• 1 tablespoon Granulated Sugar (For sushi rice seasoning)
• 1 teaspoon Salt (For sushi rice seasoning)
• 4 ounces Sushi‑Grade Tuna (Finely diced)
• 4 ounces Sushi‑Grade Salmon (Thinly sliced)
• ½ Cucumber (Seedless, cut into thin matchsticks)
• 1 Avocado (Ripe, sliced)
• 2 tablespoons Mayonnaise (Preferably Japanese mayo like Kewpie)
• 1 tablespoon Soy Sauce (Low‑sodium if preferred)
• 1 teaspoon Sriracha (Adjust heat to taste)
• ½ teaspoon Wasabi Paste (Fresh or tube, mixed into mayo)
• 2 tablespoons Scallions (Finely chopped)
• 1 teaspoon Sesame Seeds (Toasted lightly)
• 1 tablespoon Vegetable Oil (For greasing waffle iron)

Instructions

1. Rinse and Cook Sushi Rice

   Rinse 2 cups of short‑grain sushi rice under cold water until the water runs clear. Transfer to a rice cooker (or saucepan) with 2.5 cups water and cook according to the rice cooker setting or bring to a boil, then simmer covered for 15 minutes.

   Time: PT20M

2. Season the Rice

   While the rice is still hot, gently fold in a mixture of 2 Tbsp rice vinegar, 1 Tbsp sugar, and 1 tsp salt until evenly coated. Spread the rice on a large tray to cool to room temperature (about 10 minutes).

   Time: PT15M

3. Prepare the Wasabi Mayo Tuna Mix

   In a small bowl combine 4 oz diced tuna, 2 Tbsp mayonnaise, 1 Tbsp soy sauce, 1 tsp sriracha, and ½ tsp wasabi paste. Mix until just combined.

   Time: PT5M

4. Slice Remaining Toppings

   Thinly slice the cucumber into matchsticks, slice the avocado, and cut the salmon into bite‑size strips. Finely chop scallions and set aside.

   Time: PT5M

5. Toast Sesame Seeds

   Heat a small skillet over medium heat, add 1 tsp sesame seeds, and toast for 1‑2 minutes until fragrant. Transfer to a plate to cool.

   Time: PT2M

   Temperature: Medium heat

6. Preheat Waffle Iron

   Brush the waffle iron plates lightly with vegetable oil and preheat on medium‑high (about 350°F) for 3‑4 minutes until hot.

   Time: PT5M

   Temperature: 350°F

7. Crisp the Rice in the Waffle Iron

   Place about 1 cup of cooled seasoned rice onto the center of the waffle iron, close the lid, and cook for 4‑5 minutes until the surface is golden and crisp.

   Time: PT5M

   Temperature: 350°F

8. Assemble the Sushi Waffle

   Transfer the crispy rice waffle to a serving plate. Spread a layer of the wasabi‑mayo tuna mix, then arrange cucumber, avocado, and salmon on top. Drizzle a little extra soy‑sriracha sauce if desired, and finish with chopped scallions and toasted sesame seeds.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

55 g

Fat

18 g

Fiber

4 g