Fish-shaped crispy rice waffle!

In a bowl, combine the cooked sushi rice with mirin, soy sauce, and sugar. Stir to evenly mix.

Heat the taiyaki pan over high heat on the stove and coat the inside with a thin layer of olive oil.

Carefully lay about 1/2 cup of the rice mixture down in the taiyaki pan openings and squish it down so it’s filled out. Next, add in about 2 tbsp of cubed salmon on top of each bed of rice. Lay another 1/2 cup of rice on top of the salmon and spread it out, so the salmon is fully covered. Close the pan.

Cook for about 7 minutes, then flip the pan to cook the other side. The rice waffles are done when the rice is golden brown and cohesive. Remove from the heat and set aside.

In a bowl, combine the blueberries, rice vinegar, and the whites and greens of the scallions. Gently mix to combine.

On 2 plates, lay down a bed of the blueberry mixture. Top that with the taiyaki waffle. Drizzle with a bit of extra olive oil, and a hearty sprinkle of kosher salt. Fan out the avocado slices on the tail part of each fish. Enjoy!