Rolling sushi is arguably the hardest part of making your own rolls at home. Skip that step and answer the age-old question of “will it waffle”? Using a waffle iron creates an irresistibly crispy base for all your favorite sushi toppings.
Makes 16 portions
Total Time: 45 minutes
2 cups sushi rice
3 cups water
1 teaspoon sea salt
⅓ cup rice wine vinegar
2 tablespoons cane sugar
3 tablespoons furikake sushi seasoning (optional, some kinds contain fish)
6 ounces cooked crab*
1 ½ cups chopped cucumber
1 large ripe avocado, chopped
½ cup seasoned mayo
¼ cup sriracha
½ cup crispy fried onions
1 tablespoon sesame seeds
- Place rice, water, and salt in a medium pan and bring to a simmer. Cover and reduce heat to low, cooking for 15–18 minutes. Turn off heat and allow rice to rest for 10 minutes. Place cooked rice on a baking sheet and allow to cool for 3 minutes before seasoning.
- Stir together rice wine vinegar and cane sugar until dissolved. Pour over rice, sprinkle on furikake (if using), and fold rice to incorporate. Divide rice mixture into 4 even portions.
- To make sushi rice waffles, heat a waffle maker to high. Spray with cooking spray and carefully press one rice portion into the bottom iron. Close the waffle maker and allow rice to crisp, approximately 15 minutes or until desired crispness is achieved.
- Remove sushi waffle from the waffle maker and allow to cool for a few minutes, then top with toppings in the order they’re listed above.
*Substitute cooked, chopped shrimp, or ahi tuna.