Dairy-Free Volcano Roll
Elevate your sushi night with this irresistible Dairy-Free Volcano Roll, a vibrant and satisfying dish that's both crowd-pleasing and allergy-friendly. Perfect for sushi lovers who prefer a dairy-free option, this recipe combines fluffy seasoned sushi rice, creamy avocado, crunchy cucumber, and succulent imitation crab, all wrapped in crisp nori sheets for a delightful bite. Topped with a fiery dairy-free spicy mayo, golden toasted panko breadcrumbs, and a sprinkle of toasted sesame seeds and fresh green onions, this roll delivers the perfect balance of texture and flavor. Customize your spice level to suit your taste, and enjoy the rich umami flavors without sacrificing dietary preferences. Ideal for a fun kitchen project or impressing guests, this recipe is your go-to for homemade sushi packed with flavor and flair!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoons salt
- 4 nori sheets
- 8 sticks imitation crab (ensure dairy-free)
- 1 avocado
- 1 cucumber
- 3 tablespoons dairy-free mayonnaise
- 2 teaspoons sriracha sauce
- 1 teaspoon toasted sesame seeds
- 2 stalks green onions (for garnish)
- 0.25 cup panko breadcrumbs (ensure dairy-free)
- 2 tablespoons neutral cooking oil (e.g., avocado or vegetable oil)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 1.25 cups of water in a pot and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is cooked. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and gently fold to combine. Set the rice aside to cool.
While the rice cools, prepare the fillings. Slice the avocado and cucumber into thin strips. Cut the imitation crab sticks lengthwise into halves.
In a small bowl, mix dairy-free mayonnaise and sriracha sauce to create the spicy mayo. Adjust spice level to taste. Set aside.
Heat the neutral oil in a small pan over medium heat. Add panko breadcrumbs and toast them, stirring frequently, until golden brown. Remove from heat and let them cool.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread an even layer of rice across the nori, leaving about 1 inch of the top edge uncovered to seal the roll.
Layer the imitation crab, avocado slices, and cucumber strips along the bottom edge of the rice-covered nori.
Starting from the bottom edge, roll the sushi tightly using the bamboo mat, sealing the roll with a dab of water on the uncovered nori edge. Repeat with remaining nori sheets and fillings.
Using a sharp knife, cut each roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to keep edges clean.
Drizzle the spicy mayo generously over the sushi pieces.
Top each roll with toasted sesame seeds, green onions, and the toasted panko breadcrumbs for a crunchy finish.
Serve immediately and enjoy your dairy-free Volcano Roll!
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7681 mg | 334% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 53.9 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
