Toss salmon, soy sauce, and sesame oil in a bowl. Mix and refrigerate as you prepare the other ingredients (Note 1).
Press ½ cup of sushi rice in a 4-inch waffle maker (Note 2), letting it cook for 7-8 mins until crisp (Note 3).
Place 1 tbsp of diced cucumber on the rice waffle, along with 2 tbsp of shoyu salmon poke, and top it off with 1 tbsp of diced avocado.
Sprinkle a pinch of roasted sesame seeds, with a squeeze fresh lemon juice on top, and serve immediately.
