Instructions

• Preheat the oven to 355°F (180°C). Line a baking sheet with baking paper.
• Coat the salmon with the kecap manis, place on the baking sheet, and bake in the oven for 15 minutes, or until cooked through.
• Cook the sushi rice according to packet instructions. Once cooked, mix in the rice wine vinegar and sesame oil.
• Pack the rice into a waffle maker on the highest heat setting and cook for 8 minutes, or until the rice is crispy and slightly browned. Make sure the waffle maker is very full with the rice and press firmly so that it sticks together to form the waffle shape.
• Once the salmon is cooked, flake the salmon into bite-sized pieces using a fork.
• Top the crispy rice waffles with cucumber, avocado, salmon, mayonnaise, hot sauce, sesame seeds, and a drizzle of lime juice.