Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Teriyaki Prawns and Avocado on a Crispy Rice Waffle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 46 reviews

  • Author: Chef
  • Total Time: 33 minutes
  • Yield: 2 servings
  • Diet: Pescatarian

Description

Teriyaki Prawns and Avocado on a Crispy Rice Waffle is a delicious fusion dish featuring juicy prawns cooked in a glossy teriyaki glaze paired with creamy avocado slices, all served atop a golden, crispy rice waffle. This dish beautifully combines sweet, salty, creamy, and crunchy textures, making it perfect for a light lunch, appetizer, or an elegant brunch option.

Ingredients

For the Rice Waffle

  • 2 cups cooked sushi rice, cooled
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • Cooking spray or a little vegetable oil

For the Teriyaki Prawns

  • 250 g (9 oz) large prawns, peeled and deveined
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame seeds

For the Topping

  • 1 ripe avocado, sliced
  • 2 tablespoons sliced spring onions
  • Fresh coriander or microgreens (optional)
  • Lime wedges, for serving

Instructions

  1. Prepare the Rice Mixture: In a bowl, mix the cooked sushi rice with sesame oil and soy sauce until well combined, ensuring the rice is evenly seasoned.
  2. Cook the Rice Waffle: Preheat a waffle maker and lightly grease it with cooking spray or a small amount of vegetable oil. Press the seasoned rice firmly into the waffle maker, spreading it evenly, then cook for 10–12 minutes until it turns golden brown and develops a crispy texture.
  3. Cook Aromatics: While the waffle cooks, heat sesame oil in a skillet over medium-high heat. Add minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
  4. Cook the Prawns: Add the peeled and deveined prawns to the skillet. Cook for 2–3 minutes on each side, or until they turn pink and are fully cooked through.
  5. Glaze with Teriyaki Sauce: Stir in the teriyaki sauce and cook for an additional minute, tossing the prawns to ensure they are evenly coated with the glaze.
  6. Assemble the Dish: Place the crispy rice waffle on a serving plate. Arrange the sliced avocado evenly over the waffle, then top with the teriyaki-glazed prawns.
  7. Garnish and Serve: Sprinkle sesame seeds and sliced spring onions over the top, add fresh coriander or microgreens if desired, and serve immediately with lime wedges on the side for an added zesty kick.

Notes

  • Sushi rice is preferred because it holds together well when pressed into the waffle maker.
  • For an extra spicy kick, drizzle with sriracha sauce or spicy mayo before serving.
  • Add cucumber slices or pickled ginger on the side for additional freshness and contrast.
  • Enjoy immediately to maintain the crispiness of the rice waffle.
  • Leftover cooked prawns can be refrigerated for up to 2 days in an airtight container.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Lunch
  • Method: Waffle Iron
  • Cuisine: Japanese Fusion

Find it online: https://kitchenmartha.com/teriyaki-prawns-and-avocado-on-a-crispy-rice-waffle-recipe/