Volcano Roll Recipe

Introduction

The Volcano Roll is a flavorful sushi roll bursting with spicy, creamy goodness and crunchy tempura shrimp. This dish combines fresh avocado and cucumber with a zesty volcano sauce that’s broiled to perfection, creating an irresistible appetizer or main course.

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

1. Step 1: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. Step 2: In a rice cooker, combine the rinsed rice and water. Cook according to your rice cooker’s instructions.
3. Step 3: Once the rice is cooked, stir in the rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.
4. Step 4: Lay one sheet of nori on a bamboo sushi mat. Spread an even layer of the prepared sushi rice over the nori, leaving about a 1-inch border at the top edge.
5. Step 5: Arrange 2 tempura shrimp, avocado slices, and cucumber julienne strips along the bottom edge of the rice.
6. Step 6: Carefully roll the sushi using the bamboo mat to shape it tightly. Seal the roll by lightly dampening the top edge of the nori with water.
7. Step 7: Prepare the volcano topping by mixing mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar in a small bowl until smooth.
8. Step 8: Place the sushi roll on a baking sheet and spread the volcano topping evenly over the top.
9. Step 9: Broil the roll in the oven for 2-3 minutes, or until the topping is bubbly and lightly browned. Watch carefully to prevent burning.
10. Step 10: Slice the roll into bite-sized pieces. Garnish with sesame seeds, eel sauce if using, and chopped green onions before serving.

Tips & Variations

• For extra crunch, add tempura flakes inside the roll before rolling.
• Substitute the tempura shrimp with cooked crab or cooked shrimp for a different flavor.
• If you prefer less heat, reduce the amount of sriracha sauce in the volcano topping.
• Use a sharp, wet knife to slice the roll cleanly without squashing it.

Storage

Store any leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. For best texture and flavor, consume the next day. Reheating is not recommended as it can affect the texture of the rice and toppings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sushi rice ahead of time?

Yes, you can cook and season the sushi rice a few hours in advance. Keep it covered with a damp cloth at room temperature to prevent drying out until ready to use.

What can I use if I don’t have a bamboo sushi mat?

If you don’t have a bamboo sushi mat, you can roll sushi using a clean kitchen towel wrapped in plastic wrap to help apply even pressure while rolling.

Volcano Roll Recipe

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★★★★★

4.9 from 120 reviews

• Author: Lily
• Total Time: 30 minutes
• Yield: 6 sushi rolls (approximately 36 pieces) 1x
• Diet: Halal

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Description

This Volcano Roll recipe combines crispy tempura shrimp, creamy avocado, and fresh cucumber wrapped in sushi rice and nori, topped with a spicy, savory volcano sauce that’s broiled to perfection. It’s a dynamic and flavorful sushi roll that’s perfect for sushi lovers looking to elevate their homemade rolls with a delicious, bubbly topping.

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Ingredients

Scale 1x2x3x

Sushi Rice

• 1 cup sushi rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt

Roll Filling

• 6 sushi seaweed sheets (nori)
• 12 tempura shrimp
• 1 avocado, sliced
• 1/4 cucumber, julienned

Volcano Sauce Topping

• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar

Garnishes

• 1 tablespoon eel sauce (optional)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

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Instructions

1. Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a rice cooker, combine the rinsed rice and 1 1/4 cups water, then cook following your rice cooker’s instructions. Once cooked, stir in the rice vinegar, sugar, and salt to season the rice, and let it cool to room temperature.
2. Assemble the Sushi Roll: Lay one seaweed (nori) sheet on a bamboo sushi mat. Evenly spread a layer of the cooled sushi rice over the nori, leaving about a 1-inch border at the top edge. Arrange 2 tempura shrimp, avocado slices, and cucumber strips along the bottom edge of the rice.
3. Roll the Sushi: Using the bamboo sushi mat, carefully roll the sushi tightly from the bottom up, encasing the filling. Moisten the top edge of the nori with water to seal the roll securely.
4. Prepare Volcano Sauce: In a small bowl, mix together mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar until well combined to create a spicy and tangy volcano topping.
5. Add Volcano Topping and Broil: Place the formed sushi roll on a baking sheet. Spread the volcano sauce generously over the top of the roll. Broil the roll in the oven for 2-3 minutes until the topping becomes bubbly and lightly browned, enhancing the flavors and adding a delightful texture.
6. Slice and Garnish: Remove the roll from the oven and slice it into bite-sized pieces using a sharp knife. Garnish each piece with sesame seeds, a drizzle of eel sauce if using, and chopped green onions for extra flavor and presentation.

Notes

• For best results, use a sharp knife dipped in water when slicing the sushi roll to avoid sticking.
• Adjust the amount of sriracha in the volcano sauce to control the spice level.
• Tempura shrimp can be homemade or store-bought for convenience.
• Eel sauce is optional but adds a sweet umami flavor that complements the spicy topping.
• Serve immediately after broiling to enjoy the volcano topping at its best texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Sushi
• Method: Baking
• Cuisine: Japanese

Keywords: Volcano Roll, sushi recipe, tempura shrimp sushi, spicy sushi roll, homemade sushi, Japanese cuisine