Sushi waffles crisp cooked rice (day-old works best) in a waffle maker for about 10 minutes, then top it like sushi: whipped avocado-butter spread, finely chopped salt-cured salmon, a drizzle of mayo and sriracha, and sesame seeds. A crunchy rice “waffle” instead of a roll — no rolling mat, ready in 25 minutes. Serves 2.
Instructions
- 1
Blend the avocado flesh, softened butter, parsley, lime juice and salt into a smooth spread.
- 2
Finely chop the salmon.
- 3
Press cooked rice into the hot waffle maker and cook until golden and crisp.
10:00 - 4
Spread the avocado butter over the hot rice waffle.
- 5
Top with the chopped salmon, drizzle with mayonnaise and sriracha, and sprinkle sesame seeds.
Watch the video
Frequently Asked Questions
Will plain rice really hold together as a waffle?
Yes — the starch on cooked rice glues the grains as they crisp against the hot plates. Day-old rice works best because it’s drier; press it firmly and give it the full 10 minutes before opening the waffle maker.
Is the fish on top raw?
Use salt-cured or smoked salmon, not raw fillet — the topping isn’t cooked. Cured salmon gives the sushi-counter flavor without the raw-fish handling; smoked salmon works just as well.
What else can I do with the avocado-butter spread?
It’s a compound butter — keep leftovers in the fridge and spread it on toast, melt it over grilled fish, or drop a spoonful on baked potatoes. The lime juice keeps it green for a couple of days.