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Waffle Breakfast Sushi Rolls

Waffle Breakfast Sushi Rolls

Serve up waffles shaped like sushi made with strawberries, pancakes, and cream cheese! A fun new take on breakfast food the family will love. MORE+LESS-


cup Bisquick™ Original baking mix


ounces whipped cream cheese

Strawberries, banana, pineapple (and/or any other fruit of your choice)

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  • 1

    Slice your fruit into long, thin matchstick shapes so they fit well in the roll.

  • 2

    Preheat your pizzelle maker while you mix the sugar, egg, and Bisquick™.

  • 3

    Put heaping tablespoons of dough onto the pizzelle maker for each pizelle. My pizzelle maker forms one large rectangle pizzelle when you put too much filling in, and this is actually what we want to happen here. Cook only about 30 seconds. If you cook it too long, it will firm up before you have a chance to roll it.

  • 4

    Lay the pizzelle on to your cutting board. Spread cream cheese over it. Top with whichever fruit you want. Be careful not to overfill!

  • 5

    Carefully wrap the pizzelle into a tube shape with the fillings in the center. Make sure the seam is sealed with a little of the cream cheese. Use a sharp knife to cut the tube into smaller rounds. Line the rounds up on a plate like sushi, and serve it with some syrup instead of soy sauce.

No nutrition information available for this recipe

More About This Recipe

  • Even though these aren't real sushi rolls made with fish and rice, they totally make up in pure fun!When I set out to make some sort of sushi-shaped thing with waffles, I expected it to be this daunting task that took me hours in the kitchen and would have to be propped up or faked to look good. It turned out totally opposite! These Waffle Breakfast Sushi Rolls were shockingly easy to make, and very sturdy – in fact, they were much less fragile than some sushi rolls I’ve made in the past.The key to the recipe was using pizzelles (instead of full-blown waffles) as the shell to hold everything together. Pizzelles are sturdy, easy to make, and even firm up after a few minutes to really keep everything together nicely. When pouring the batter be sure to overload your pizzelle maker so it comes out as one whole rectangle.I filled mine with strawberries, bananas, and pineapple, but really though, just like sushi, the possibilities are endless.Make sure you line them up to make it look like sushi. And don’t forget the syrup for dipping!

How to Make Crispy Sushi in a Waffle Iron, According to Instagram

Look, I’m not so uptight that I think only waffles can be cooked in a waffle iron. Hash browns, pizza, even filet mignon: The waffle iron is way more versatile than most people give it credit for. But there are some things you would never even think of waffling—like sushi. But that’s just because you aren’t dreaming big enough.

On Instagram, dad_beets has racked up nearly 20,000 followers by featuring great photos of some pretty awesome foodstuffs he’s whipped up, as well as a few tips on how to make them. Last week, he totally outdid himself featuring his take on how to cook a tuna roll in a waffle iron. 𠇏or everyone who thought this wasn&apost going to work, shame on you,” he says in his Instagram post. “It absolutely works.”

So what does it take to make these crispy “sushi waffles”? First, dad_beets says you can use any sushi as long as it’s cold. He used a spicy tuna avocado roll that he bought at Whole Foods and popped in the freezer for 20 minutes. His second step: “I turned my waffle iron to the very highest setting and let it heat until I could see smoke.” Third, oil up both the sushi and the iron to get maximum crispiness and keep it from sticking. Step four: “Let the weight of the waffle iron do the work. No need to press down.” And then, finally, “When it looks golden and crispy, unplug the waffle iron and let the rolls sit for 30-60 sec before carefully removing with a fork or thin spatula.”

The results look tasty and oddly not ridiculous. Next up: I’m going to see what happens when I pour an entire bowl of ramen into my waffle iron.

Emily Li

Instead of the usual sushi rice, this recipe uses quinoa. That means fewer carbs and more protein. Personally, I like quinoa sushi better because of the extra texture it adds.

Another benefit of trying this recipe is that you probably already have everything you need for it in your house. It's stuffed with eggs, ham, avocado, and cucumber so even those opposed to raw fish with enjoy it.

Recipe Summary

  • 2 cups Japanese short-grain white rice
  • 3 cups water
  • 3 tablespoons rice vinegar
  • 2 ½ tablespoons white sugar
  • 4 sheets nori (dry seaweed)
  • 4 ounces yellowtail flounder
  • ¼ cup Japanese mayonnaise (such as Kewpie®)
  • 1 tablespoon Sriracha sauce
  • ¼ medium cucumber, peeled and julienned
  • 2 tablespoons tobiko (flying fish roe)

Rinse rice under cold running water until water runs clear.

Combine rice and water in a large saucepan and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Turn off heat and let rice sit without opening the lid for 20 minutes the remaining steam continues to cook the rice.

Combine rice vinegar and sugar stir until mostly dissolved. Once rice has finished steaming, fold in vinegar-sugar mixture. Let rice cool, 15 to 20 minutes.

Place one sheet of nori on a work surface with the shiny side down. Place 1/4 of the rice on the nori and spread it around evenly from edge to edge, about 1/4-inch thick. Flip nori over on top of a plastic-covered rolling mat. Repeat with remaining nori and rice.

Chop yellowtail into 1/4-inch cubes. Combine yellowtail, mayonnaise, and Sriracha in a bowl. Place 1/4 of the mixture, along with 1/4 of the cucumber, in a line along one of the short sides of the nori. Roll the mixture inside the nori using the rolling mat. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across the top of each roll. Press rolls with rolling mat.

Cover rolls with plastic wrap and press with the rolling mat again. Using a very sharp, wet, clean knife, cut each roll into 8 even pieces. Remove plastic wrap, plate, and serve.

Recipe Summary

  • ⅔ cup uncooked short-grain white rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons white sugar
  • 1 ½ teaspoons salt
  • 4 sheets nori seaweed sheets
  • ½ cucumber, peeled, cut into small strips
  • 2 tablespoons pickled ginger
  • 1 avocado
  • ½ pound imitation crabmeat, flaked

In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.

Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

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