Sushi Waffles 🍣 (TikTok’s CRISPY RICE and fresh SALMON HACK!)

Ingredients

• 1 cup Sushi Rice (short or medium grain rice, rinsed until water runs clear)
• 2 tablespoons Rice Vinegar (unseasoned)
• 1 teaspoon Granulated White Sugar
• 0.25 teaspoon Salt
• 200 g Sushi‑Grade Salmon (cut into bite‑size chunks; keep cold until use)
• 2 tablespoons Soy Sauce (good quality naturally fermented)
• 2 teaspoons Sesame Oil (toasted sesame oil for flavor)
• 0.5 English Cucumber (halved and diced to fingertip size)
• 1 Ripe Avocado (peeled, pitted and diced to fingertip size)
• 1 teaspoon Toasted Sesame Seeds (lightly toasted for aroma)
• 0.5 Fresh Lemon (juice only, about 1 teaspoon)
• 1 tablespoon Neutral Cooking Oil (for lightly oiling the waffle iron (canola or vegetable))
• 1 teaspoon Sriracha Aioli (optional, for extra zing)

Instructions

1. Cook the Rice

   Rinse 1 cup sushi rice until water runs clear, then cook according to package directions (about 15 minutes) using a saucepan or rice cooker.

   Time: PT15M

2. Prepare Vinegar Seasoning

   In a small bowl, whisk together 2 tbsp rice vinegar, 1 tsp sugar, and 0.25 tsp salt until the sugar dissolves.

   Time: PT2M

3. Season the Cooked Rice

   Transfer the hot rice to a large bowl and gently fold in the vinegar mixture until evenly coated. Let the rice cool slightly.

   Time: PT3M

4. Dice Cucumber and Avocado

   Halve a English cucumber and dice the flesh into fingertip‑size pieces. Peel, pit and dice one ripe avocado to the same size.

   Time: PT5M

5. Cut Salmon

   Using a sharp knife, cut 200 g sushi‑grade salmon into bite‑size chunks.

   Time: PT3M

6. Marinate Salmon

   Place the salmon pieces in a bowl and drizzle with 2 tbsp soy sauce and 2 tsp toasted sesame oil. Toss gently to coat.

   Time: PT2M

7. Preheat Waffle Iron

   Plug in the mini waffle iron and allow it to heat up (about 5 minutes). Lightly brush both plates with neutral cooking oil.

   Time: PT5M

8. Form and Cook Rice Waffles

   Scoop roughly ½ cup seasoned rice onto the center of the waffle iron, press gently with a wet spoon or your hand to spread evenly, then close the lid. Cook for 7‑8 minutes for a soft‑inside, lightly golden waffle, or up to 20 minutes for a very crunchy texture.

   Time: PT8M

9. Cool Slightly

   Remove the waffle with a spatula and let it sit for 1 minute to firm up.

   Time: PT1M

10. Assemble the Waffle

    Top each rice waffle with a tablespoon of diced cucumber, a tablespoon of diced avocado, a spoonful of the soy‑sesame salmon, sprinkle with toasted sesame seeds, and finish with a drizzle of fresh lemon juice. Add a dab of sriracha aioli if desired.

    Time: PT3M

Nutrition Facts

Calories

375

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g