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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
