How to keep the sushi rice waffles?

You can make both the waffles and the marinated salmon in advance. You can keep the rice for 4 days, the marinated salmon can be closed for 2 days in a fridge. You can also freeze the rice cakes. You can freeze the marinated salmon when it is fresh, you can then thaw it in a fridge and work it up again with fresh cucumber and spring tu.

Which rice can you use for waffles?

I did the test with sushi rice, but Basmati rice or round rice is also possible. The protein keeps everything together nicely.

Sushi rice waffles

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15min

•

Easy

Waffles

Sushi rice waffles with spicy marinated salmon, an easy and fun dish that you also make vegetarian with an egg! Discover the recipe.

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Ingredients

What do you need?

Quantity: 2p

160 G Cooked cooled sushi rice or basmati rice
1 white of egg
1 tbsp gochujang or hotsauce (optional)
1 tbsp oil to grease iron

Spicy
250 g fresh salmon fillet
2 tbsp mayonnaise link, or Kwepie
1 tbsp sriracha
1 tbsp soy sauce
½ cucumber
1 Spring scholarship

Toppings
Furikake
Finely chopped spring onion
Extra sriracha

160 G Cooked cooled sushi rice or basmati rice
1 white of egg
1 tbsp gochujang or hotsauce (optional)
1 tbsp oil to grease iron

Spicy
250 g fresh salmon fillet
2 tbsp mayonnaise link, or Kwepie
1 tbsp sriracha
1 tbsp soy sauce
½ cucumber
1 Spring scholarship

Toppings
Furikake
Finely chopped spring onion
Extra sriracha

Preparation method

How do you make this?

Mix the rice with the protein. Peel the cucumber and cut into slices, strips and then into fine cubes. Finely chop spring onion. Cut the salmon into fine cubes, mix in the Mayo, soy, sriracha, spring tuemas and cucumber. Keep fresh in fridge.

Heat the waffle iron, make balls of the rice, push them a little flat, fat iron, and fry them all, 5 minutes or until they are nicely colored. Put the waffles, salmon and toppings on the table and attack.

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