How to store the sushi rice waffles?

You can prepare both the waffles and the marinated salmon in advance. The rice can be stored for 4 days, and the marinated salmon can be kept in the refrigerator for 2 days if sealed. You can also freeze the rice waffles wrapped. The marinated salmon can be frozen when fresh, and you can then thaw it in the refrigerator and refresh it with fresh cucumber and spring onion.

Which rice is best to use for waffles?

I tested it with sushi rice, but basmati rice or round rice can also be used. The egg white holds everything nicely together.

Sushi rice waffles

Name: Sushi rice waffles
Cook time: 15 min
Total time: 15 min
Yield: 2p
Ingredients: 160 g cooked cooled sushi rice or basmati rice; 1 egg white; 1 tbsp gochujang or hot sauce (optional); 1 tbsp oil to grease the iron; Spicy salmon; 250 g fresh salmon fillet; 2 tbsp mayonnaise link, or Kewpie; 1 tbsp sriracha; 1 tbsp soy sauce; 0.5 cucumber; 1 spring onion; Toppings; Furikake; Finely chopped spring onion; Extra sriracha

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15min

•

Easy

Waffles

Sushi rice waffles with spicy marinated salmon, an easy and fun dish that you can 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 egg white
1 tbsp gochujang or hot sauce (optional)
1 tbsp oil to grease the iron

Spicy salmon
250 g fresh salmon fillet
2 tbsp mayonnaise link, or Kewpie
1 tbsp sriracha
1 tbsp soy sauce
0.5 cucumber
1 spring onion

Toppings
Furikake
Finely chopped spring onion
Extra sriracha

160 g cooked cooled sushi rice or basmati rice
1 egg white
1 tbsp gochujang or hot sauce (optional)
1 tbsp oil to grease the iron

Spicy salmon
250 g fresh salmon fillet
2 tbsp mayonnaise link, or Kewpie
1 tbsp sriracha
1 tbsp soy sauce
0.5 cucumber
1 spring onion

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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