Rinse the rice in a strainer under running water, moving the grains gently as you wash. The runoff should become much clearer as the loose surface starch washes away.

Combine the rinsed rice and room-temperature water in a small pot. The water should surround the grains evenly.

Cover the pot and bring it to a boil over high heat. Watch for steady bubbling before lowering the heat.

Reduce the heat and continue cooking with the lid on until the rice absorbs the water. The grains should be tender, with no pool of water remaining.

Uncover the pot, gently loosen the rice, and transfer it to another container to cool completely. The rice should no longer feel warm before you add the seasoning.

During cooling, remove the salmon skin and any bones, then cut the flesh into small pieces. Keep the pieces similar in size so they cook evenly.

Toss the salmon pieces with olive oil, paprika, and the separate salt in a bowl. Each piece should have a light, even coating.

Arrange the salmon on a baking tray lined with greased parchment and bake in a preheated oven at 190 °C until golden brown and cooked through. Look for browned edges and flesh that separates readily into flakes.

Stir the sugar, measured salt, and sesame oil into the rice vinegar. Continue mixing until the sugar and salt dissolve as thoroughly as possible.

Fold the vinegar mixture through the completely cooled rice. The seasoning should coat the grains evenly without turning them into a mashed mixture.

Distribute one third of the seasoned rice across the greased, preheated waffle maker. Spread it evenly so the center and edges have a similar thickness.

Close the lid and press the rice until it develops a golden crust. The steam hiss should gradually soften as the exposed edges become crisp and amber.

Lift out the waffle gently and spread cream cheese over its top. The rice grid should hold together beneath the creamy layer.

Distribute one third of the baked salmon over the cream cheese, then add chopped cucumber and avocado. Spread the toppings evenly so their weight doesn’t concentrate in the middle.

Stir the mayonnaise and hot pepper sauce together, then drizzle the mixture over the waffle. The sauce should look evenly blended, with no separate streaks of mayonnaise.

Repeat the pressing and assembly process twice with the remaining rice and toppings. Each finished waffle should have a golden crust and an evenly layered topping.