MINI SUSHI WAFFLES

Preheat waffle iron (can use any size).
Place the salmon filets on a baking sheet lined with foil.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and ginger.
Spoon or pour half of the mixture over the salmon filets, save the rest for cooking. Let rest for 5-10 minutes.
Drizzle a little olive oil on a pan over medium-high heat. Then, place the salmon skin-side down on the hot pan. Let cook for about 5-6 minutes until the skin gets golden brown and crisp. Drizzle the remaining marinade over the tops of the salmon filets. Then, carefully flip and cook for another 5-6 minutes. Remove from the pan and set aside.
In a medium bowl, stir the rice vinegar, honey, and salt into the cooked rice.
When the waffle maker is ready, spray with cooking spray, and gently press rice into each section of the waffle maker, making sure the rice is evenly spread out to the edges.
Close the lid and cook until desire crispiness, about 5-6 minutes, until crispy and golden brown on the edges.
Carefully lift the rice waffle(s) out of the waffle iron and let cool on a plate. Repeat with remaining rice.
Then, make the sriracha aioli. In a small bowl, whisk together the sriracha and mayo until well combined
To assemble the sushi waffles, start with the seaweed sheet. Add a layer of the mashed avocado, and then a layer of the cooked salmon. Sprinkle with scallions and sesame seeds, and then drizzle with desired amount of sriracha aioli.
Enjoy!