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–+ servings
Volcano Roll

Mouthwatering Volcano Roll: A Spicy Sushi Adventure at Home

Experience the flavorful combination of spicy seafood and creamy avocado in the delicious Volcano Roll.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Appetizers
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Sushi Rice Essential for binding and offers a sweet flavor.
  • 2 tablespoons Rice Vinegar Enhances the flavor of the sushi rice with a bright acidity.
For the Roll
  • 4 sheets Nori The seaweed wrap that holds it together; be sure to use the shiny side out.
  • 1 medium Avocado Adds rich creaminess to balance the spice.
  • 1 medium Cucumber Provides a refreshing crunch in each bite.
For the Topping
  • 1 cup Imitation Crab or Cooked Shrimp The primary protein for the topping; swap for tofu or other seafood as a variation.
  • 2 tablespoons Mayonnaise Brings creaminess; try vegan mayo for a dairy-free option!
  • 1 tablespoon Sriracha Adds that essential spicy kick; adjust to your preference.
  • 2 tablespoons Unagi Sauce A sweet drizzle that complements the dish perfectly.
For the Garnish
  • 2 tablespoons Green Onion Freshens up the dish with bright flavor and color.
  • Black Sesame Seeds Optional, but they add a delightful nutty flavor and beautiful decoration.

Equipment

  • bamboo sushi mat
  • sharp knife

Method
 

Step-by-Step Instructions for Volcano Roll
  1. Rinse sushi rice under cold water until it runs clear, then cook according to package instructions, about 20 minutes. Mix in rice vinegar and let cool.
  2. Combine chopped crab or shrimp with mayonnaise and sriracha. Adjust sriracha to taste.
  3. Slice avocado and cucumber into long strips, then set aside.
  4. Lay nori shiny side down on a bamboo mat, then spread cooled sushi rice evenly over it, leaving a 1-inch border at the top.
  5. Flip the nori so the rice side is facing down and layer the avocado and cucumber.
  6. Roll tightly, starting from the edge with avocado and cucumber, using gentle pressure.
  7. Slice the roll into 6 to 8 pieces with a sharp, wet knife.
  8. Top each piece with the seafood mixture and drizzle with unagi sauce. Garnish with sesame seeds and green onions.
  9. Broil rolls for 1-2 minutes until the topping is golden and bubbling.
  10. Transfer to a platter and serve warm.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Keep hands damp while working with sushi rice. Use a sharp knife for clean cuts and allow rice to cool completely before assembling.

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