Volcano Roll
Ignite your taste buds with the bold and flavorful Volcano Roll, a sushi masterpiece that combines creamy textures, spicy kicks, and smoky undertones into one irresistible bite. This fusion roll features a base of perfectly seasoned sushi rice and crisp nori, filled with imitation crab, ripe avocado, and fresh cucumber for a balanced and refreshing core. It's topped with succulent shrimp, a fiery sriracha mayo, and a drizzle of rich unagi sauce, then finished with a sprinkle of sesame seeds and green onions for added flair. For an extra touch of drama, a gentle char with a kitchen torch brings out a smoky depth, reminiscent of its "volcanic" namesake. Perfect for sushi lovers, this recipe is an interactive and rewarding way to elevate your homemade sushi game while satisfying cravings for bold Japanese-inspired flavors.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 8 sticks Imitation crab sticks
- 1 whole Avocado
- 1 whole Cucumber
- 12 pieces Shrimp
- 0.5 cup Mayonnaise
- 2 tablespoons Sriracha
- 2 tablespoons Unagi sauce
- 2 tablespoons Sesame seeds
- 2 stalks Green onion
Instructions
Rinse the sushi rice 3-4 times until the water runs clear. Combine with water in a rice cooker and cook according to the manufacturer's instructions.
Once the rice is cooked, let it cool slightly and then transfer to a large bowl. Add rice vinegar, sugar, and salt. Mix gently with a rice paddle or wooden spoon until well combined. Allow it to cool completely.
Prepare the filling ingredients: thinly slice the avocado and cucumber into long strips. Set aside.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Lay a nori sheet, shiny side down, on the plastic wrap.
Wet your hands with water and spread a thin, even layer of cooled sushi rice over the nori sheet, leaving a 1-inch border at the top.
Sprinkle the rice with sesame seeds evenly for added flavor.
Carefully flip the nori sheet over so that the rice is facing down.
Place 2 imitation crab sticks, a few avocado slices, and cucumber strips horizontally near the bottom edge of the nori.
Using the bamboo mat, tightly roll the sushi away from you, pressing gently to form a tight roll. Repeat the process with remaining ingredients.
In a medium-sized pan, cook the shrimp over medium heat until they turn pink and are opaque. Remove shrimp from heat and let them cool.
Mix together mayonnaise and sriracha to create a spicy mayo topping.
Place cooked shrimp on top of each roll and drizzle with spicy mayo and unagi sauce.
Finely slice the green onions and sprinkle over the rolls for garnish. Optionally, use a kitchen torch to lightly char the tops of the rolls for an added smoky flavor.
Slice each roll into 8 pieces with a damp, sharp knife, cleaning it between cuts to ensure clean slices.
Serve the volcano roll and enjoy with extra unagi sauce and pickled ginger if desired.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 25.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 643 mg | 14% | |
*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.
