Make the rice waffles:

1. Spray both sides of a mini waffle maker with cooking spray. Preheat the waffle maker.
2. Stir the rice vinegar and mirin into the cooked rice.
3. When the waffle maker is ready, gently press about 1/2 cup of rice into the waffle maker, making sure the rice is evenly spread out to the edges.
4. Close the lid and cook until desired crispiness, about 5-6 minutes, until crispy and slightly golden-brown on the edges.
5. Carefully lift the rice waffle out of the waffle maker and let cool on a plate.
6. Repeat to make the second rice waffle.

Make the marinade:

1. Whisk together the soy sauce, rice vinegar, sesame oil, and ginger in a mixing bowl.
2. Add in the cubed salmon and tuna and toss to coat. Marinate for 5 to 10 minutes.

Make the aioli sauce:

1. In a small bowl, whisk together the Sriracha sauce and the mayonnaise until well-combined.

Assemble the sushi waffles:

1. To assemble the sushi waffles, start with a layer of mashed avocado.
2. Add a layer of the salmon and tuna mixture.
3. Sprinkle with scallions and Furikake seasoning.
4. Place a teaspoon of salmon roe on top. Drizzle with desired amount of Sriracha aioli.
5. Repeat to make the second sushi waffle.