Sushi Waffle

Equipment

• Rice cooker

• Rice spoon

• Waffle maker

• Mandoline

• Immersion blender

Ingredients

For the rice:

• 1 cup sushi rice

• 1 cup water

• 1 tbsp rice vinegar

• 1.5 tsp sesame oil

• 1 tbsp mirin

• 1 tsp salt

• Cooking spray

For the tuna tartare:

• 8 oz, sushi grade tuna

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

For the avocado puree:

• 1 ripe avocado

• Lime juice

• Salt

For the garnish:

• 2 mini cucumbers

• 1 sheet seaweed, crumbled

• 1 tsp sesame seeds

• Kewpie mayonnaise

• Scallion greens, sliced

• pi00a Spicy Chili Crunch

Preparation

1. In a pressure cooker, combine the sushi rice and water. Pressure cook for 6 minutes. Once done, transfer the rice to a bowl and mix in the mirin, rice vinegar, sesame oil, and salt until evenly coated.

2. Preheat and grease a waffle maker with cooking spray. Spread the seasoned rice evenly in the waffle maker. Cook for about 10 minutes, or until crispy. Cooking time may vary, so check periodically. Carefully remove the waffle with a spatula and set aside.

3. Scoop the avocado into a container. Add lime juice and a pinch of salt. Blend with an immersion blender until smooth. If it’s too thick, add a splash of water. Set aside.

4. Wash and trim one end of the mini cucumbers. Use a mandoline to slice them thinly. Be mindful of your fingertips! Set aside.

5. Finely dice the tuna and place it in a bowl. Mix with soy sauce and rice vinegar. Refrigerate until ready to use.

6. Spread a layer of avocado puree over the waffle. Arrange cucumber slices on top. Spoon the tuna tartare evenly over the waffle. Drizzle with Kewpie mayo and sprinkle with crumbled seaweed. Add chili crunch to taste. Garnish with sliced scallion greens and sesame seeds.

Enjoy!