Description
The Volcano Roll is a visually stunning and flavor-packed sushi roll featuring crispy tempura shrimp, creamy avocado, and crunchy cucumber, topped with a spicy, creamy volcano sauce that is broiled to bubbly perfection. This modern sushi creation combines traditional Japanese techniques with bold, American-inspired flavors for a satisfying contrast of textures and tastes.
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
- 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
- Rinse and Cook Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 1 1/4 cups water in a rice cooker and cook according to the rice cooker instructions until tender.
- Season Rice: Once cooked, transfer the rice to a bowl and gently fold in 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. Allow the rice to cool to room temperature before assembling the rolls.
- Prepare the Sushi Roll: Lay one sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Arrange 2 tempura shrimp, avocado slices, and julienned cucumber along the bottom edge of the rice.
- Roll the Sushi: Using the bamboo mat, tightly roll the sushi starting from the bottom with the fillings, carefully pressing the roll to shape it evenly. Dampen the top edge of the nori with water to seal the roll closed.
- Make the Volcano Sauce: In a small bowl, mix together 2 tablespoons mayonnaise, 1 tablespoon sriracha sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon rice vinegar until smooth and well combined.
- Apply Volcano Topping and Broil: Place the rolled sushi on a baking sheet and spread the volcano sauce evenly over the top. Broil in the oven for 2-3 minutes or until the topping is bubbly and lightly browned, watching carefully to avoid burning.
- Slice and Garnish: Remove from the oven and slice the roll 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 added flavor and presentation.
Notes
- For best results, use a sharp knife dipped in water when slicing the sushi to prevent sticking.
- Tempura shrimp can be prepared ahead of time or store-bought for convenience.
- Eel sauce is optional but adds a sweet and savory depth to the finish.
- Adjust the amount of sriracha in the volcano sauce to control the spiciness level.
- Use a rice cooker for perfectly cooked sushi rice, or cook on the stovetop with careful attention.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Japanese
Keywords: Volcano Roll, sushi roll, tempura shrimp sushi, spicy sushi roll, Japanese cuisine, sushi recipe, homemade sushi
