To start off, rinse the sushi rice under cold water until the water runs clear. Then, combine the rinsed rice with water in a medium-sized saucepan. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes.

Afterward, remove the pot from heat and let it rest, covered, for an additional 10 minutes. This allows the rice to absorb any remaining moisture.

While the rice is resting, combine the rice wine vinegar, sea salt, and cane sugar in a small bowl, stirring until the sugar and salt are dissolved. Gently heat the mixture in a saucepan until it reaches a slight simmer. Remove from heat and let it cool.

Once the rice has rested, transfer it to a large mixing bowl. Gradually pour the vinegar mixture over the rice, gently folding it in to ensure that all the grains are evenly coated. Be careful not to overmix, as this can make the rice mushy. Allow the rice to cool to room temperature.

Preheat your waffle iron to the desired temperature. Use a light cooking spray or brush the surface with oil to ensure that the sushi waffle does not stick.

Scoop a generous amount of seasoned sushi rice onto the center of the preheated waffle iron. Close the lid and gently press down, allowing the rice to spread out and take the shape of the waffle iron. Cook for 3-4 minutes or until the rice is lightly golden and slightly crispy.

Once the sushi waffles are ready, carefully remove them from the waffle iron using a spatula. Place them on a plate or a tray, ready for topping. Begin by layering the cooked crab, chopped cucumber, and ripe avocado on top of the waffle base.

Drizzle seasoned mayo and sriracha over the toppings, followed by a generous sprinkle of crispy fried onions and sesame seeds.