Spicy Salmon Crispy Rice Waffle Bites
If there is one texture combination that reigns supreme in the culinary world, it is the marriage of hot, crispy crunch and cool, creamy richness. These Crispy Rice Waffle Sushi Bites are a modern, playful twist on the viral Japanese izakaya staple—spicy tuna crispy rice. By utilizing a waffle iron, we bypass the need for deep-frying, creating a healthier, lighter base that achieves that coveted golden-brown exterior while remaining chewy and tender on the inside. The distinct pockets of the waffle iron maximize surface area for the perfect crunch-to-rice ratio. Topped with fresh, sashimi-grade salmon tossed in a zesty Sriracha-mayo and a sliver of buttery avocado, these bites offer an explosion of umami, heat, and texture. Whether you are looking for a high-protein post-workout snack or an impressive appetizer for your next dinner party, this recipe bridges the gap between sophisticated sushi flavors and quick, accessible home cooking.
The Masterplan
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked sushi rice. Let the rice cool to room temperature so it becomes sticky.
Preheat your mini waffle maker (or standard waffle maker) to high heat. Generously grease both plates with cooking spray or brush with neutral oil.
Scoop about 1/3 cup of the seasoned rice and form it into a loose ball. Place it in the center of the waffle iron and close the lid firmly. Cook for 4-6 minutes, or until the rice is golden brown and audibly crispy. Repeat with remaining rice.
While the rice waffles cook, prepare the spicy salmon. In a medium bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Gently fold in the diced salmon until well coated.
Remove the crispy rice waffles and let them cool on a wire rack for 1 minute to firm up. If using a large waffle maker, cut the waffle into bite-sized quarters.
Assemble the bites: Top each crispy rice piece with a slice of avocado, a generous spoonful of the spicy salmon mixture, and a slice of jalapeño.
Garnish with sesame seeds and chopped scallions. Serve immediately with soy sauce on the side.
Perfect Pairings
Gather Your Energy
Step by Step
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm cooked sushi rice. Let the rice cool to room temperature so it becomes sticky.
Preheat your mini waffle maker (or standard waffle maker) to high heat. Generously grease both plates with cooking spray or brush with neutral oil.
Scoop about 1/3 cup of the seasoned rice and form it into a loose ball. Place it in the center of the waffle iron and close the lid firmly. Cook for 4-6 minutes, or until the rice is golden brown and audibly crispy. Repeat with remaining rice.
While the rice waffles cook, prepare the spicy salmon. In a medium bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Gently fold in the diced salmon until well coated.
Remove the crispy rice waffles and let them cool on a wire rack for 1 minute to firm up. If using a large waffle maker, cut the waffle into bite-sized quarters.
Assemble the bites: Top each crispy rice piece with a slice of avocado, a generous spoonful of the spicy salmon mixture, and a slice of jalapeño.
Garnish with sesame seeds and chopped scallions. Serve immediately with soy sauce on the side.