Crispy Salmon Sushi Rice Waffles with Caramelized Glaze Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready and within reach. The salmon belly should be sliced thinly while chilled to ensure clean cuts. Prepare the avocado crema or any chosen garnishes in advance, as the final assembly must be done quickly once the waffle is removed from the iron.

Ensure the waffle iron is clean and lightly oiled to prevent sticking. Having a high-quality kitchen torch fueled and ready is essential for the final searing phase, ensuring a seamless transition from the waffle iron to the plate.

Instructions

Mixing the rice

1. 1Prepare the rice mixture
   In a mixing bowl, combine the cooked sushi rice with toasted sesame oil and furikake. Stir gently until the rice is evenly coated with the oil and seasonings. Ensure the rice is at room temperature before proceeding to the next step for best results.
   Look for The rice should look glossy and the seasonings should be well distributed throughout the grains.
   Tip Mixing the oil into the rice helps prevent it from sticking to the waffle iron.

The rice mixture should be uniform in color and texture, with the furikake and sesame oil thoroughly incorporated. It should feel slightly sticky, which indicates that it will hold its shape well when pressed into the waffle iron. The rice should be at room temperature, as cold rice may not crisp evenly, and hot rice can become mushy if not handled with care. Check that the seasoning is consistent throughout the bowl before moving to the iron.

Creating the waffle

2. 2Waffle the rice
   Preheat your Belgian waffle iron to 400°F. Pack the seasoned sushi rice mixture tightly into the hot iron, ensuring an even layer. Close the lid and press firmly. Cook for 6 minutes until the rice reaches a deep golden, crispy texture.
   Look for The waffle should be golden brown and hold its shape firmly when lifted from the iron.
   Tip Pressing the rice firmly is essential to ensure the waffle doesn't fall apart once removed.

The waffle is ready when steam stops escaping from the sides of the iron and the exterior is visibly crisp and golden brown. When lifted, the waffle should be rigid and hold together without breaking. If it appears soft or pale in any spots, continue cooking for another minute. The sound of the iron should be relatively quiet, indicating that the moisture has been effectively driven out, leaving behind a perfectly textured, crispy rice base ready for toppings.

Torching and plating

3. 3Sear and garnish
   Remove the crispy rice waffle from the iron. Arrange the sliced salmon belly on top. Drizzle with Kewpie mayo and unagi glaze. Use a kitchen torch to carefully sear the salmon until just cooked to 145°F (63°C). Top with micro-cilantro, jalapeño, and a dollop of avocado crema before serving.
   Look for The salmon should show a light sear and the glaze should be bubbling and caramelized.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Keep the torch moving constantly to prevent burning the delicate glaze.

The final dish should look vibrant, with the deep golden waffle providing a sharp contrast to the pink salmon and the bright green micro-cilantro. The salmon should show signs of light searing, with the glaze appearing glossy and caramelized.

The avocado crema should be dolloped neatly, adding a creamy element that balances the crunch of the rice. Before serving, ensure the temperature of the salmon has reached 145°F (63°C) and that the garnishes are evenly distributed across the surface.

Common mistakes

A common mistake is failing to pack the rice tightly enough, which causes the waffle to crumble upon removal. Ensure the rice is pressed firmly into all corners of the iron. Another frequent error is using a waffle iron that is not hot enough, resulting in a soggy, pale waffle rather than a crispy, golden one.

Finally, avoid over-torching the salmon, which can lead to a bitter, burnt glaze; keep the flame moving at all times to achieve an even, appetizing sear without damaging the delicate fish.

How to tell it’s done

The rice waffle is done when it is golden brown and emits a loud, audible crunch when tapped. The salmon should be seared just until the fat begins to render and the edges turn opaque, reaching an internal temperature of 145°F (63°C).

The glaze should be bubbling slightly and show deep caramelization, indicating it has reached the ideal temperature. Avoid over-torching the salmon, as the goal is to maintain a balance between the seared surface and the delicate, raw-textured interior of the fish slices.

• Fish: 145°F (63°C) in the thickest part