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Volcano Roll

Volcano Roll: Ignite Your Taste Buds with This Spicy Sushi!

Experience the Volcano Roll, a spicy sushi delight rich in flavor and adaptable for all tastes.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 2 rolls
Course: Lunch
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Roll
  • 1 cup Sushi Rice Short-grain white rice can be substituted.
  • 2 tablespoons Rice Vinegar Lime juice can be an alternative.
  • 1 sheet Nori Shiny side facing down while rolling.
  • 1 Avocado Ripe avocados yield the best flavor.
  • 0.5 Cucumber Zucchini can be used for a similar texture.
For the Spicy Topping
  • 1 cup Imitation Crab or Cooked Shrimp Baked salmon, tofu, or jackfruit can be used for vegetarian options.
  • 2 tablespoons Mayonnaise Greek yogurt can be a substitute.
  • 1 tablespoon Sriracha Adjust amount to spice preference.
  • 2 tablespoons Unagi Sauce Soy sauce can be an alternative.
  • 2 tablespoons Green Onion Chives or shallots can be used.
  • 1 tablespoon Black Sesame Seeds White sesame seeds can work as well.

Equipment

  • Bamboo sushi mat
  • Rice cooker
  • mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions for Volcano Roll
  1. Rinse 1 cup of sushi rice under cold water until the water runs clear, about 2-3 minutes. Cook the rice according to your rice cooker's instructions—typically, it takes about 20 minutes on a gentle simmer. Mix in 2 tablespoons of rice vinegar and cool to room temperature.
  2. In a mixing bowl, combine 1 cup of chopped imitation crab or cooked shrimp, 2 tablespoons of mayonnaise, and 1 tablespoon of sriracha. Stir until well mixed.
  3. Thinly slice 1 ripe avocado and ½ a cucumber into long strips. Arrange the slices for easy access during assembly.
  4. Lay a sheet of nori, shiny side down, on the bamboo mat. Spread cooled sushi rice over the nori, covering three-quarters of the sheet. Flip so rice is down. Place avocado and cucumber at the bottom edge.
  5. Roll the nori away from you, applying light pressure to keep everything snug. Wet fingers to seal edges. Slice the roll into 6-8 pieces.
  6. Place each slice on a plate. Spoon the spicy mixture on top, drizzle with unagi sauce, and sprinkle with sesame seeds and green onions.
  7. Optional: Preheat broiler to high. Broil the rolls for 1-2 minutes until the topping is golden and bubbly.

Nutrition

Serving: 1rollCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 1gVitamin A: 750IUVitamin C: 10mgCalcium: 40mgIron: 1.5mg

Notes

Use wet hands while working to prevent sticking. Chill the roll before cutting for cleaner slices. Watch closely if broiling to avoid burning the topping. Experiment with fillings and toppings for unique variations.

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