Recipe for sushi waffle.
Be inspired by spring's TikTok trend sushi waffle and try a new and creative twist with the topping of your choice.
When the rice is cooked and cooled, starch turns into fiber, which good gut bacteria love. You decide the topping yourself, this recipe is a variant with seafood, greens and ponzu sauce.
Recipe and photos: Berit Nordstrand
For 3 sushi waffle plates.
Make sushi rice in advance so that it is chilled and ready in the fridge. Japanese sushi rice uses a little round grain rice (japonica), rice wine vinegar and sugar. This recipe uses risotto rice/porridge rice, raw apple cider vinegar (or rice wine vinegar) and raw honey.
Prepare the rice according to the instructions on the package. A tip is to make the sushi rice mixture the day before and store it in the fridge overnight. Starch then turns into fiber, so that the waffle plate becomes more gut-friendly. Risotto rice with porcini mushrooms is used here, organic, round-grain porridge rice can also be used.
Ingredients sushi waffle:
- 250g rice – risotto rice or porridge rice
- 2 eggs
- 2 tbsp sesame seeds
- 1 tablespoon soy sauce
- 2 tbsp raw apple cider vinegar (or rice wine vinegar)
- 3 nori sheets - seaweed paper for sushi
- chili jamones
Topping:
- 2 avocados, diced
- 1 lime, juiced (to taste with more)
- ½ diced mango
- 1 red chili, finely chopped (without seeds)
- 2 handfuls coriander, coarsely chopped
- 1/3 cucumber, diced
- 1 spring onion, finely chopped
- 2 tbsp toasted sesame seeds
- Raw salmon in cubes (can be cut)
Mix ready-cooked risotto rice/porridge rice with eggs, sesame seeds, soy sauce and vinegar. Stir well into a smooth dough.
Grease the waffle iron and fry the dough into 3 golden and well-done waffle plates.
Place each sushi waffle on a nori sheet and put on optional toppings, chilli mayonnaise and herbs.