I discovered this playful recipe that transforms sushi rice into crispy waffles topped with rich Alaska smoked salmon, creamy avocado, and a bright, zesty finish. It’s an inventive mash-up that turns sushi into something satisfyingly crunchy and visually fun.
Why I’ll Love This Recipe
I’ll love this recipe because it delivers a satisfying contrast of textures—crispy rice, silky avocado, and tender smoked salmon. It’s quick to prepare (about 18 minutes total), versatile for breakfast, brunch, or a snack, and I feel creative putting together something that looks gourmet with minimal effort and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup sushi rice
2 tablespoons rice vinegar
2 teaspoons sugar
4 slices Alaska smoked salmon, cut into pieces
½ avocado, mashed with a splash of lemon juice
½ red onion, chopped
½ lemon, juiced
2 tablespoons fried onions
Optional: sesame seeds, hot sauce, roasted onions
Directions
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Prepare the rice
I cook the sushi rice according to the package instructions. In a small bowl, I dissolve the rice vinegar and sugar, let the rice cool, then stir in that vinegar mixture. -
Make the waffle base
After greasing my waffle iron, I spread the seasoned sushi rice evenly and cook it for about 8 minutes—until golden and crispy. -
Assemble the toppings
I pile on the toppings: mashed avocado, chopped red onion, and smoked salmon pieces. -
Finish and serve
I drizzle fresh lemon juice over everything, then garnish with fried onions. For extra flair, I sometimes sprinkle sesame seeds or add a dash of hot sauce or roasted onions.
Servings And Timing
Servings: 1 (Yield: 1–2 servings)
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Variations
I often experiment with variations—here are a few ideas I’ve tried:
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Swap in crab, shrimp, or even tofu instead of smoked salmon for different flavors or dietary preferences.
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Add a spicy mayo or sriracha drizzle to bring a kick.
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Top with microgreens, pickled ginger, or furikake for fresh herbs and umami depth.
Storage/Reheating
I find that the rice waffles are best enjoyed fresh—they lose crispness if stored. If needed, I refrigerate the toppings separately (like avocado or salmon) for up to a day and reheat the waffles briefly in a toaster or oven to refresh them.
FAQs
1. Can I make sushi waffles ahead of time?
I don’t recommend it—since the waffle loses its crunch and the toppings, like avocado, can get soggy. I much prefer assembling them fresh.
2. What kind of rice should I use?
I use sushi rice—it has the right stickiness to hold together in the waffle iron and gives that lovely texture.
3. Can I use a mini waffle maker instead of a full-size one?
Absolutely! I’ve used both. Mini waffle makers work great for individual servings, though I might need to divide the rice accordingly.
4. Are there non-seafood alternatives?
Yes—toppings like tofu, shredded veggies, or seasoned mushrooms work well for a vegetarian twist.
5. How can I add extra flavor?
I like adding sesame seeds, hot sauce, roasted onions, or even a tasteful drizzle of soy sauce for an extra zing.
Conclusion
I love how sushi waffles bring whimsy to a classic taste—turning sushi rice into a crispy canvas for fresh, creamy, and savory toppings. It suits busy mornings or easy entertaining, and the simple method makes it one of my favorite ways to reimagine sushi. Happy cooking!
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Sushi Waffles With Alaska Smoked Salmon
- Total Time: 18 minutes
- Yield: 1–2 servings
Description
Sushi Waffles with Alaska Smoked Salmon are a playful twist on traditional sushi, featuring crispy waffle-pressed sushi rice topped with smoked salmon, creamy avocado, and fresh garnishes. This quick and fun recipe offers bold flavor and satisfying texture with minimal effort.
Ingredients
1 cup sushi rice
2 tablespoons rice vinegar
2 teaspoons sugar
4 slices Alaska smoked salmon, cut into pieces
½ avocado, mashed with a splash of lemon juice
½ red onion, chopped
½ lemon, juiced
2 tablespoons fried onions
Optional: sesame seeds
Optional: hot sauce
Optional: roasted onions
Instructions
- Cook the sushi rice according to package instructions.
- In a small bowl, dissolve the sugar in the rice vinegar.
- Let the cooked rice cool slightly, then stir in the vinegar mixture.
- Preheat and grease the waffle iron.
- Spread the seasoned rice evenly in the waffle iron and cook for about 8 minutes or until golden and crispy.
- Remove the rice waffle and top with mashed avocado, chopped red onion, and pieces of smoked salmon.
- Drizzle with fresh lemon juice and garnish with fried onions.
- Optional: sprinkle with sesame seeds, add hot sauce, or roasted onions for extra flavor.
Notes
- Use sushi rice for best texture and stickiness.
- Mini waffle makers work well for smaller, individual portions.
- Best served immediately to preserve crispness.
- Store toppings separately if preparing ahead.
- Try variations with tofu, shrimp, or spicy mayo for customization.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Brunch
- Method: Waffle Iron
- Cuisine: Fusion
Nutrition
- Serving Size: 1 waffle
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 25mg