Sushi Waffles

In a bowl, combine the cooked short grain rice, rice vinegar, sugar, and salt. Mix well and let the rice cool to room temperature.
3 cups cooked short grain rice, 2 Tbsp rice vinegar, 1.5 tsp granulated sugar, ¼ tsp salt
In another bowl, mix the diced sushi-grade tuna, mayo, soy sauce, sriracha, sesame oil, lime juice, chopped green onion, and a pinch of salt until evenly combined. Cover and refrigerate until ready to use.
12 oz tuna, 3 Tbsp mayo, 1.5 Tbsp soy sauce, 1.5 Tbsp sriracha, 1 tsp sesame oil, 1 Tbsp lime juice, 1 Tbsp chopped green onion, Pinch of salt
In a separate bowl, whisk together the mayo, rice vinegar, sriracha, gochujang, sugar, and a pinch of salt until smooth.
½ cup mayo, 2 Tbsp rice vinegar, 2 Tbsp sriracha, 1 tsp gochujang, 1.5 tsp granulated sugar, Pinch of salt
Preheat a small waffle maker and spray with avocado oil. Add enough seasoned rice to fill the waffle maker evenly, then spray the top of the rice with more avocado oil. Cook for 5-7 minutes until golden brown and lightly crispy. Carefully remove and repeat with the remaining rice.
Avocado oil spray
Top each sushi waffle with Persian cucumber, sliced California avocado, and 1-2 tablespoon of the spicy tuna mixture. Garnish with sesame seeds, then drizzle with the spicy gochujang mayo and eel sauce. Serve immediately.
2 avocados, 1 Persian cucumber, Sesame seeds, Eel sauce