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Create Your Own Volcano Roll Recipe

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★★★★★

4.5 from 116 reviews

Create your own Volcano Roll, a delicious sushi roll featuring a flavorful blend of imitation crab or cooked shrimp mixed with spicy mayo, layered with fresh avocado and cucumber, then broiled to perfection with a savory unagi sauce topping. This recipe combines creamy textures, spicy kick, and rich umami flavors for an impressive homemade sushi experience.

Ingredients

Scale

Sushi Rice

  • 1 cup Sushi Rice (Can swap with short-grain white rice)
  • 2 tablespoons Rice Vinegar (Enhances the flavor of the rice)

Nori and Fillings

  • 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)

Sauces and Garnishes

  • 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

  1. Rinse the Rice: Rinse sushi rice thoroughly under cold water until the water runs clear to remove excess starch for perfect texture.
  2. Cook the Rice: Cook the rinsed rice according to package instructions, then allow it to cool to room temperature before seasoning.
  3. Mix the Seasoning: Gently combine the cooked rice with rice vinegar, mixing lightly to avoid mashing the grains while enhancing the flavor.
  4. Prepare the Filling: In a bowl, mix imitation crab or cooked shrimp with mayonnaise and sriracha to create a creamy, spicy seafood topping.
  5. Slice the Vegetables: Thinly slice avocado and cucumber into even strips for smooth layering inside the roll.
  6. Assemble the Roll: Place a sheet of nori shiny side down on a bamboo sushi mat and spread an even layer of seasoned sushi rice over it.
  7. Add the Fillings: Carefully flip the nori so rice side is down, then layer sliced avocado and cucumber evenly over the nori.
  8. Roll It Up: Using the bamboo mat, tightly roll the sushi ensuring fillings stay intact; moisten the edge of the nori to seal the roll.
  9. Slice and Serve: Slice the roll into 6-8 equal pieces using a sharp knife, then arrange them neatly on a serving plate.
  10. Top Before Broiling: Spoon the prepared seafood mixture on top of each roll piece, drizzle with unagi sauce, and garnish with chopped green onion and black sesame seeds.
  11. Broil for Flavor: Place the topped rolls under a broiler for a few minutes until the topping becomes bubbly and golden, adding a warm, savory finish to the dish.

Notes

  • Use a sharp, wet knife for clean sushi roll slices.
  • Adjust sriracha quantity to control the spiciness level.
  • Optional oil or butter can be mixed with seafood topping for extra richness.
  • Serve immediately after broiling for best flavor and texture.
  • Substitute imitation crab with cooked shrimp or crab meat as preferred.
  • Keep sushi rice covered with a damp cloth to prevent drying when assembling.

Keywords: volcano roll, sushi recipe, spicy sushi, broiled sushi, homemade sushi, imitation crab sushi, shrimp sushi

Find it online: https://ricoloranz.com/create-your-own-volcano-roll-recipe/