These poke waffles are made with crispy rice waffles loaded with spicy salmon, fresh arugula, and avocado.
What you’ll need to make Poke Waffles:
- Sushi-grade salmon: or any other sashimi of choice.
- Avocado: this pairs well with poke, but feel free to use any vegetable you’d like!
- Cooked white rice: for the crispy rice waffles.
- Chili Oil: for some heat! But any brand of chili oil will work!
- Kewpie mayo: for a bit of creaminess and to bind everything together.
- Argula: these slightly peppery greens compliment the poke nicely
- Furikake seasoning: this seasoning is optional, but adds more umami flavor to the poke mixture.
- Canola oil spray: to spray the waffles irons.

How to make these Poke Waffles:
This recipe is quick and easy. All you need is some cooked rice, Poke (or toppings of choice), and a waffle iron!
- Let’s make poke. In a large bowl, combine diced sushi-grade salmon, chili oil, kewpie mayo, and furikake seasoning. Stir to mix the ingredients together.
- Next, make the rice waffles. Spray each side of the waffle iron with canola spray and add ¼ cup of cooked white rice onto the waffle iron. Cook until the rice waffles are golden and crispy, or about 3-5 minutes.
- Assemble the poke waffles. Place a layer of arugula onto the crispy rice waffle. Add a scoop of the poke mixture on top of the arugula. Finish by adding a few slices of avocado (or other toppings of choice). Sprinkle some toasted sesame as a garnish and enjoy!




Watch how to make these Poke Waffles
More Favorite Recipes
- Easy Spicy Tuna Rice Bowl
- Easy Garlic Yu Choy
- Easy Bulgogi Chicken Bowl
- Spam Musubi Onigiri
- Lou Malnati’s Salad
- Garlic Sesame Noodles
- Perilla Kimchi (Kkaennip Kimchi)
- Creamy Rice Paper Rabokki ( Tteokbokki + Ramen)

Ingredients
- 4 oz. sushi-grade salmon, diced
- ¼ cup avocado, sliced
- 1 cup white rice, cooked
- 2 tablespoons FBJ Zhong Sauce
- 1 tablespoon Kewpie mayo
- 1 tablespoon furikake seasoning
- ½ cup arugula, rinsed
- Canola oil spray, for spraying waffle iron
Instructions
- In a large mixing bowl, combine the diced sushi-grade salmon, FBJ Zhong Sauce, Kewpie mayo, and furikake seasoning. Stir to combine and create a homogeneous mixture. Set it aside and allow the flavors to marry.
- Spray some canola oil on each side of the preheated waffle iron to prevent the rice from sticking. Spoon a ¼ cup of cooked white rice onto the waffle iron and cook until the rice is golden and crispy (about 3-4 minutes).
- Assemble your rice waffles by layering them with arugula, spicy salmon poke, and avocados. Sprinkle some toasted sesame as a garnish and enjoy!
Did you try this recipe?
I'd love to hear your thoughts! Rate this recipe with a comment below and tag @yejiskitchenstories or #yejiskitchenstories on the 'gram!
2 comments
Made these tonight. I saw the recipe on the FBJ site and bookmarked it to try. Very easy and delicious! Think I used more chili crisp as it came out a lot darker than your photos but it tasted great.
Thank you! I’m so glad you liked it 🙂
Comments are closed.