Introduction

The Volcano Roll is a delightful sushi variation that combines creamy, spicy seafood with fresh vegetables, all wrapped in vinegared rice and nori. This recipe lets you create your own flavorful California-style roll topped with a warm, savory seafood mixture that’s broiled to perfection.

A close-up of several sushi rolls arranged in a row on a white plate with a white marbled texture background, each roll showing three distinct layers: the outer layer of white rice, a middle layer of nori seaweed, and an inner layer filled with bright green avocado and golden fried tempura. The top layer is covered with crunchy brown tempura flakes and sprinkled with small, fresh, green onion pieces, all drizzled with light orange creamy spicy sauce, some sauce spilling onto the plate. Black chopsticks are holding one sushi roll above the plate, highlighting the textured layers and sauce dripping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Sushi Rice (Can swap with short-grain white rice)
2 tablespoons Rice Vinegar (Enhances the flavor of the rice)
1 sheet Nori (Shiny side down)
1 each Avocado (Adds creamy texture)
1 each Cucumber (Slice for refreshing crunch)
1/2 cup Imitation Crab or Cooked Shrimp (Main protein; can substitute with other proteins)
2 tablespoons Mayonnaise (For creaminess; lighter version can be used)
1 tablespoon Sriracha (Adjust according to heat tolerance)
2 tablespoons Unagi Sauce (For drizzling on top)
1 each Green Onion (For flavor and garnish)
1 tablespoon Black Sesame Seeds (For garnish)
1 tablespoon Oil or Butter (Optional) (For enhancing richness of seafood topping)

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Step 2: Cook the rice according to the package instructions, then let it cool to room temperature.
Step 3: Gently mix the cooled rice with rice vinegar to season and enhance its flavor.
Step 4: In a bowl, combine imitation crab or cooked shrimp with mayonnaise and sriracha, adjusting the spice level to your preference.
Step 5: Thinly slice the avocado and cucumber into strips for the roll filling.
Step 6: Place the nori sheet shiny side down on a bamboo sushi mat and evenly spread the sushi rice over it.
Step 7: Flip the nori and layer the avocado and cucumber slices evenly on top of the rice.
Step 8: Use the bamboo mat to tightly roll the sushi, moistening the edge of the nori to seal the roll.
Step 9: Slice the roll into 6 to 8 pieces and arrange them neatly on a serving plate.
Step 10: Spoon the spicy seafood mixture on top of each sushi piece, drizzle with unagi sauce, and garnish with chopped green onion and black sesame seeds.
Step 11: Place the sushi under a broiler for a few minutes until the topping is bubbly and golden, then serve immediately.

Tips & Variations

For extra richness, lightly sauté the seafood mixture with a bit of oil or butter before topping the rolls.
Try substituting imitation crab with fresh cooked lobster or scallops for a gourmet twist.
Adjust the amount of sriracha to suit your preferred spice level or use a milder chili sauce if desired.
If you don’t have a broiler, a quick pass under a hot grill pan can add similar warmth and texture to the topping.

Storage

Volcano Rolls are best enjoyed fresh. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 24 hours. When ready to eat, you can briefly warm the topped sushi in a toaster oven or under a broiler to restore some of the melted texture, but be careful not to overheat as the rice may dry out.

How to Serve

A close-up of sushi rolls arranged in a row on a white plate with a white marbled texture background. Each sushi roll has three visible layers: a shiny white rice outer layer, a black seaweed layer in the middle, and an inner filling of bright green avocado and a brown crispy tempura piece. On top of the rolls, there is a layer of golden-brown crunchy tempura crumbs sprinkled with small green onion slices. An orange creamy sauce is drizzled over the top and pooled slightly around the rolls on the plate. A pair of black chopsticks is holding one sushi roll above the others. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Yes, short-grain white rice can be substituted, but sushi rice has a stickier texture that helps the roll hold together better.

What if I don’t have unagi sauce?

You can substitute with a mixture of soy sauce and a small amount of brown sugar or honey for a similar sweet-savory glaze.