Volcano Roll Recipe
Introduction
The Volcano Roll is an exciting sushi creation that combines crispy tempura shrimp with creamy avocado and a spicy, savory topping. Its flavorful layers and warm, bubbly finish make it a favorite for sushi lovers looking to try something bold and satisfying at home.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 6 sushi seaweed sheets (nori)
- 12 tempura shrimp
- 1 avocado, sliced
- 1/4 cucumber, julienned
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon eel sauce (optional)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Step 2: In a rice cooker, combine the rice and water and cook according to the rice cooker instructions.
- Step 3: Once the rice is cooked, stir in the rice vinegar, sugar, and salt. Let the rice cool to room temperature.
- Step 4: Lay a sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Step 5: Place 2 tempura shrimp, avocado slices, and cucumber strips along the bottom edge of the rice.
- Step 6: Carefully roll the sushi tightly using the bamboo mat to help shape it. Seal the roll by dampening the top edge of the nori with water.
- Step 7: For the volcano topping, mix mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar in a small bowl.
- Step 8: Place the sushi roll on a baking sheet and spread the volcano topping evenly over the top of the roll.
- Step 9: Broil the roll in the oven for 2-3 minutes or until the topping is bubbly and lightly browned.
- Step 10: Slice the roll into bite-sized pieces and garnish with sesame seeds, eel sauce (if using), and chopped green onions before serving.
Tips & Variations
- Use a very sharp knife dipped in water to slice the roll cleanly without crushing it.
- Substitute tempura shrimp with cooked crab or cooked scallops for different flavors.
- Adjust the amount of sriracha in the volcano sauce to control the heat level to your preference.
- For a vegan option, replace shrimp with tempura vegetables and use vegan mayonnaise.
Storage
Store leftover Volcano Roll in an airtight container in the refrigerator for up to 24 hours to maintain freshness. Reheating is not recommended as the texture of the tempura and rice will change, but you can enjoy it cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the sushi rice ahead of time?
Yes, you can prepare the sushi rice a few hours in advance and keep it covered at room temperature. Avoid refrigerating it as the rice can harden.
What can I use if I don’t have a bamboo sushi mat?
If you don’t have a bamboo mat, you can use a clean kitchen towel wrapped in plastic wrap to help roll the sushi tightly.
Print
Volcano Roll Recipe
- Total Time: 35 minutes
- Yield: 3 rolls (approx. 6 pieces per roll) 1x
Description
The Volcano Roll is a modern sushi roll featuring tempura shrimp, creamy avocado, and crisp cucumber rolled in sushi rice and nori, topped with a spicy, savory mayo-based ‘volcano’ sauce that is broiled to bubbly perfection. This dish combines traditional sushi craftsmanship with fiery flavors and a delightful texture contrast for an elevated sushi experience.
Ingredients
For the Sushi Rice
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
For the Roll
- 6 sushi seaweed sheets (nori)
- 12 tempura shrimp
- 1 avocado, sliced
- 1/4 cucumber, julienned
For the Volcano Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
For Garnish
- 1 tablespoon eel sauce (optional)
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Once cooked, gently stir in rice vinegar, sugar, and salt, then allow the rice to cool to room temperature.
- Assemble the Sushi Roll: Lay one sheet of nori onto a bamboo sushi rolling mat. Evenly spread a thin layer of the prepared sushi rice over the nori, leaving a 1-inch border at the top edge uncovered to help seal the roll.
- Add Fillings: Place 2 tempura shrimp, sliced avocado, and julienned cucumber along the bottom edge of the rice-covered nori.
- Roll the Sushi: Use the bamboo mat to carefully roll the sushi tightly away from you, pressing firmly to shape it. Wet the top border of the nori with a little water to seal the roll securely.
- Prepare Volcano Sauce: In a small bowl, mix together mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar until well combined.
- Broil with Volcano Topping: Place the sushi roll on a baking sheet. Spread the volcano sauce evenly over the top of the roll. Broil in the oven for 2-3 minutes or until the sauce becomes bubbly and lightly browned.
- Slice and Garnish: Remove the roll from the oven and slice into bite-sized pieces using a sharp knife. Garnish each piece with sesame seeds, a drizzle of eel sauce if desired, and chopped green onions for a fresh finish.
Notes
- Rinsing the sushi rice thoroughly is essential to achieve the perfect sticky texture.
- Use a sharp knife dipped in water to slice the roll to avoid sticking and tearing.
- If you prefer a milder heat, reduce the amount of sriracha in the volcano sauce.
- Tempura shrimp can be prepared ahead of time or purchased pre-made for convenience.
- For an authentic presentation, serve with pickled ginger and wasabi on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Keywords: Volcano Roll, sushi, tempura shrimp sushi, spicy sushi roll, Japanese sushi recipe, homemade sushi, sushi with avocado, sushi with spicy mayo
