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
Scale
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
