MOSAIC Sushi Waffles (with Cooked Fish)

Preheat oven to 375 degrees F. Place salmon and shrimp spaced apart on a parchment lined baking sheet, and evenly coat with olive oil, salt, and pepper. Bake for 10-15 minutes, until internal temps read about 140 degrees F. Once cool enough to handle, cut the salmon and shrimp into small cubes. In a large bowl, combine cooked sushi rice with 1 tablespoon rice wine vinegar, sesame oil, mirin, and salt. Mix to evenly coat rice. Heat a small waffle maker & grease with cooking spray. Fill the waffle maker with half of the rice mixture, and cook in the waffle maker until golden brown and crispy. Repeat with the other half of rice and set the rice waffles aside. Assemble the waffles. Alternate between shrimp, salmon, cucumber, avocado cubes, and tomato, filling the waffle holes. Drizzle soy sauce on top. Garnish with small dots of wasabi, sriracha, and kewpie mayonnaise. Then garnish with sesame seeds and green onion slices. Enjoy!