For the Crispy Rice Waffles

1. Combine the rice and water in a large pot.  Cover and bring to a boil over high heat, then lower the heat to low and simmer for 20 minutes until the water is absorbed.  Off the heat and let the rice rest for 10 minutes covered.  Uncover and fluff with a fork.
2. Fold in the green onion, salt, black pepper rice vinegar, granulated sugar, toasted sesame oil and olive oil.
3. Heat a waffle iron (or several) until hot.  Spray with propellant free oil spray.  Using a large scooper, place a scoop of the rice mixture on the iron.  Spray the top of the waffle with oil spray.  Close the waffle iron and cook for around 5 minutes until browned and crispy.
4. Repeat with the remaining rice.

For the Mango Sushi Salad

1. In a large bowl combine the mock lobster, carrots, cucumber, mango, avocado, green onions and spicy mayonnaise.  Mix until completely blended.
2. Refrigerate covered until ready to use (up to one hour).  If making this salad in advance, you can make it a day ahead and refrigerate covered without the avocado.  When ready to serve add the diced avocado.

For the Unagi Sauce (Optional)

1. Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
2. Cook and stir until liquid is reduced to about 3/4 cup.

To Finish

1. Drizzle a little spicy mayonnaise on a plate.  Set one or two Crispy Rice Waffles on the mayo.
2. Top with a spoonful of the Mango Sushi Salad, then drizzle with Unagi Sauce (optional) or your favorite sushi sauce topping.
3. Serve immediately.