Crispy ‘sushi' waffles
Overview
Prep time
10 mins
Cook time
15 mins
Serves
2 (makes 4)
Ingredients
400g cooked white rice (my preference is jasmine but any is fine)
1-2 tbsp vegetable oil
60g king prawns, shredded surimi or smoked salmon
1 small avocado, diced or smashed
1 baby cucumber, thinly sliced
To garnish
2 tbsp sriracha mayo
1 tsp sesame seeds and/or nori powder
A sprinkle of mustard cress
1 tsp wasabi paste and or 2 tbsp soy sauce, to serve
Method
Step
Heat the waffle iron. Divide 400g cooked white rice into 100g portions. Preshaping the rice isn't strictly necessary but it helps to quickly create a neat, circular shape. Brush a small bowl with a little oil and add the rice, pressing it down firmly with the back of a spoon. Tip out the rice disc onto the surface (it may need a little shake to come loose from the bowl).
Top tip
This method also works brilliantly with leftover potatoes (if you don't have any to hand, prick a medium-sized potato then microwave on high for 5 minutes). Press into the warm, oiled mini waffle maker and cook for 10-15 minutes until golden and crunchy.
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