Name: Volcano Roll
Yield: 4
Cuisine: Asian
Ingredients: 1 cup(s) Japanese short-grain rice; 1 cup(s) water; 3 tbsp unseasoned rice vinegar; 1 tbsp granulated sugar; 1/2 tsp kosher salt; 1 batch of sushi rice, see above; 8 sticks of imitation crab; 1 small cucumber, cut into matchsticks; 1 ripe avocado, thinly sliced; 3 tbsp Japanese mayonnaise such as Kewpie, see notes 2; 1 1/2 tbsp Sriracha; 1 tsp soy sauce; 2 tsp sesame oil; 1 pinch of sugar; 6 oz sushi grade tuna, finely chopped; 6 oz imitation crab, finely shredded; 1/4 cup(s) Japanese mayonnaise; 1 1/2 tbsp honey; 1 1/2 tbsp Sriracha; 1 batch of sushi rice, see above; 1 batch of avocado cucumber crab roll, see above; 1 batch of spicy salmon and crab topping, see above; 1 batch of sweet and spicy Sriracha sauce, see above; eel sauce, for drizzling; red or orange tobiko, for topping

Volcano Roll Recipe

Rating 5.0

| 1

| Published on June 13, 2024

This fiery volcano roll not only looks fun but also bursts with flavor. An avocado cucumber crab roll is covered with a spicy salmon and crab topping and finished with a drizzle with sweet and spicy Sriracha and unagi sauce with a sprinkling of red tobiko to imitate lava.

Dinner

Asian

ingredients

steps

minutes

Ingredients

Servings:

For the Sushi Rice

1 cup(s)

Japanese short-grain rice

1 cup(s)

water

3 tbsp

unseasoned rice vinegar

1 tbsp

granulated sugar

1/2 tsp

kosher salt

For the Avocado Cucumber Crab Roll

batch of sushi rice, see above

sticks of imitation crab

small cucumber, cut into matchsticks

ripe avocado, thinly sliced

For the Spicy Salmon and Crab Topping

3 tbsp

Japanese mayonnaise such as Kewpie, see notes 2

1 1/2 tbsp

Sriracha

1 tsp

soy sauce

2 tsp

sesame oil

pinch of sugar

6 oz

sushi grade tuna, finely chopped

6 oz

imitation crab, finely shredded

For the Sweet and Spicy Sriracha Sauce

1/4 cup(s)

Japanese mayonnaise

1 1/2 tbsp

honey

1 1/2 tbsp

Sriracha

For the Volcano Roll

batch of sushi rice, see above

batch of avocado cucumber crab roll, see above

batch of spicy salmon and crab topping, see above

batch of sweet and spicy Sriracha sauce, see above

eel sauce, for drizzling

red or orange tobiko, for topping

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Directions 15 steps | 0 Minutes

Step 1

Prepare the sushi rice. Rinse the shot-grain rice until the water runs clear.

Volcano Roll Recipe: Prepare the sushi rice.

Step 2

Use either a rice cooker to cook the rice or cook the rice on a stovetop. To cook rice on the stovetop, soak the rice in water for 30 minutes. Drain the rice. Transfer the rice to a saucepan with a lid. Place one cup of water and the drained sushi rice. Bring the mixture to a boil over medium-high heat.

Volcano Roll Recipe: Use either a rice cooker to cook the rice or cook the rice on a stovetop.

Step 3

Cover the saucepan. Reduce the heat to medium-low and simmer for 10 minutes. Turn off the heat and let the rice steam for 10 minutes with the lid intact.

Volcano Roll Recipe: Cover the saucepan.

Step 4

While the rice is steaming, stir together the rice vinegar, granulated sugar and salt until the sugar dissolves.

Step 5

In a large bowl, transfer the cooked rice to the center. Allow the rice to cool for 10 minutes. Pour the rice vinegar mixture over the rice and mix with a large spoon or rice paddle.

Volcano Roll Recipe: In a large bowl, transfer the cooked rice to the center.

Step 6

Assemble the avocado cucumber crab roll. On a work surface, lay out a bamboo sushi mat and place a sheet of nori, shiny side down.

Volcano Roll Recipe: Assemble the avocado cucumber crab roll.

Step 7

With moistened fingers, spread ½ cup of sushi rice on top of the nori sheet leaving a ½-inch space at the front and end. Place the cucumber, avocado, and imitation crab horizontally in the center.

$Volcano Roll Recipe: With moistened fingers, spread ½ cup of sushi rice on top of the nori sheet leaving a ½-inch space at the front and end.$

Step 8

Start rolling up the bamboo mat from the edge closest to you until the ends meet. Apply light pressure while rolling to keep the filling neatly tucked in.

Volcano Roll Recipe: Start rolling up the bamboo mat from the edge closest to you until the ends meet.

Step 9

Remove the bamboo mat and place the roll on a cutting board. Slice into eight pieces. Repeat with the remaining ingredients.

Volcano Roll Recipe: Remove the bamboo mat and place the roll on a cutting board.

Step 10

Prepare the spicy salmon and crab topping. In a mixing bowl, mix the Japanese mayonnaise, Sriracha, soy sauce, sesame oil and sugar until well combined.

Volcano Roll Recipe: Prepare the spicy salmon and crab topping.

Step 11

Add the chopped salmon and shredded crab and toss until well coated. Set aside.

Volcano Roll Recipe: Add the chopped salmon and shredded crab and toss until well coated.

Step 12

Prepare the sweet and spicy Sriracha sauce. In a bowl, combine the Japanese mayonnaise, honey and Sriracha. Mix until well combined. Set aside.

Volcano Roll Recipe: Prepare the sweet and spicy Sriracha sauce.

Step 13

Assemble the volcano roll. On a plate, stack the rolls into a short mountain.

Volcano Roll Recipe: Assemble the volcano roll.

Step 14

Starting from the top, cover the entire roll with the spicy salmon and crab topping, covering the mountain.

Step 15

Drizzle the sweet and spicy Sriracha sauce. Then the unagi sauce. Top with the tobiko to imitate lava. Serve and enjoy!

Volcano Roll Recipe: Drizzle the sweet and spicy Sriracha sauce.

Notes:

This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
Kewpie is a Japanese mayonnaise and will create an authentic flavor.

Nutrition Per Serving

View All

CALORIES

621

FAT

30.3 g

PROTEIN

25.9 g

CARBS

60.9 g

FOOD FOR THOUGHT?

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1 Comments

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Carmela

Cozymeal Team Member

13 Jun 2024

It's a dish that looks impressive enough to serve at a dinner party, yet simple enough to whip up on a weeknight. I highly recommend giving this recipe a try.

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