Crispy Rice Waffle with Spicy Salmon and Avocado
This Crispy Rice Waffle is my go-to way to make restaurant-style crispy rice at home. Pressed in a waffle maker until golden, then topped with spicy salmon, avocado, and chili crisp, it’s crunchy, creamy, and packed with flavor.
I’ve been deep in my mini waffle era lately. And once you realize you can press just about anything into a waffle maker and get crispy edges and a soft center, it kind of opens the floodgates.
It started with potatoes. Things like my Potato Waffle Breakfast Burger, Chicken Parm Potato Breakfast Waffles, and stacked versions that eat like a full breakfast sando. Same base every time, just pushed in a different direction depending on what I’m craving.
This one takes a bit of a turn.
Instead of potatoes, we’re working with rice. Pressed hard, cooked long enough, it turns into this golden, crispy base that honestly feels like a cross between sushi crispy rice and a waffle. From there, I leaned into those sushi flavors. Spicy salmon, creamy avocado, green onions, sesame, and a hit of chili crisp to bring everything together.
It’s quick, a little unexpected, and one of those recipes that makes you look at your waffle maker differently.
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Why this Recipe works
This crispy rice waffle works because the rice gets compressed tightly in the waffle maker, creating a golden crust on the outside while staying slightly chewy in the center. That contrast is what makes it hold up like a base instead of falling apart.
The spicy salmon brings richness and heat, the avocado cools everything down, and the chili crisp ties it all together with crunch and flavor. It hits all the textures in one bite.
"The way the rice crisps in the waffle maker is unbelievable. What an easy way to use leftover rice! I loved this."
Susie (email subscriber)
Recipe
Crispy Rice Waffle with Spicy Salmon and Avocado
Video
Ingredients
Equipment
Method
- Preheat: Preheat a mini waffle maker until fully hot.
- Shape: Press 3 tablespoon cooked rice into a tight ball, then flatten into a disk slightly smaller than the waffle iron and place it in the center.
- Season: Drizzle 2 teaspoon sesame oil over the rice (if using).
- Cook: Close the waffle maker, press down firmly for 10 seconds, then cook for 7 to 8 minutes until deeply golden and crispy.
- Mix: Combine 45 g diced salmon, 1 tablespoon mayo, 1 to 2 teaspoon chili sauce, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and ½ teaspoon rice wine vinegar in a bowl and mix until glossy.
- Slice: Thinly slice ½ avocado and fan it out.
- Assemble pt 1: Transfer the crispy rice waffle to a plate and top with sliced avocado.
- Assemble pt 2: Add spicy salmon, sliced green onion, and sesame seeds.
- Assemble pt 3: Drizzle with 2 teaspoon chili crisp.
- Serve: Immediately...and enjoy!
Notes
- Cold, leftover rice works best for crisping.
- Pressing firmly at the start helps the waffle hold together.
- Adjust chili sauce to your preferences control heat level.
- Swap salmon for tuna or cooked shrimp if preferred.
Nutrition
Tried this recipe?
Let us know how it was!Commonly Asked Questions about this Crispy Rice Waffle recipe
Yes! You can swap the salmon for cooked shrimp, canned tuna, smoked salmon, or even tofu. If you want something similar to the texture, try a spicy tuna-style mix using canned tuna and mayo.
Use sushi-grade salmon from a trusted source. If you’re unsure, you can fully cook the salmon or use an alternative protein instead.
You can use chili oil, sriracha, or even a drizzle of spicy mayo. Chili crisp adds texture, but the recipe still works without it.
It’s best fresh for maximum crispiness. If needed, you can reheat it in a pan or air fryer to bring back some of the crunch.
Once you start, there are a lot of options. You can press potatoes for a crispy base or try savory waffle ideas like breakfast stacks or sandwich-style builds. If you liked this, my potato waffle recipes are a GREAT next step.
I got mine on Amazon for less than $20! Truly any waffle maker will work.
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