Volcano Roll Sushi Recipe {with A Lava Topping}

The Volcano Roll is highly addictive and will definitely blow your mind! It’s made with seafood, avocado, and cucumber rolled in seaweed sheet and sushi rice, with an incredibly delicious spicy lava topping. This recipe is easy to make and I’ll share with you the secrets on how to make a mouth-watering crab salad lava topping! #VolcanoRoll #VolcanoRollSushi

5 from 2 votes

Volcano Roll Sushi Recipe {with A Lava Topping}

The Volcano Roll is highly addictive and will definitely blow your mind! It’s made with seafood, avocado, and cucumber rolled in seaweed sheet and sushi rice, with an incredibly delicious spicy lava topping. This recipe is easy to make and I’ll share with you the secrets on how to make a mouth-watering crab salad lava topping!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Lunch, Main Course

Cuisine: Japanese

Keyword: Vocalno Roll, Volcano Roll Sushi

Servings: pieces (4 rolls)

Author: Izzy

Ingredients

For Sushi Rice

1 1/2 cup sushi rice short grain sushi rice
1 ½ cup water
1 ½ tablespoons optional sushi vinegar (or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt )

Crab Salad Topping

8 oz imitation crab (kanikama)
6 oz shrimp
1 cup spicy mayo (you can mix Sriracha sauce with mayo with a 1:2 ratio)
salt and pepper (to taste)

For Volcano Roll Sushi

2 sheets nori seaweed
6 oz imitation crab (or crab meat)
1 avocado
1/2 cucumber (optional, cut into 1/4-inch strips)
1 tablespoon sesame seeds (optional)

Garnish (optional)

Instructions

Cook sushi rice: Add the washed rice and water to the rice cooker, and cook according to the instruction. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
Make crab salad topping: While the rice is cooking, preheat oven to 400°F (200°C).
Cut imitation crab and shrimp into small chunks.
Add them to a mixing bowl, and season with salt, pepper, and spicy mayo. (If you’d like to make a non-spicy version, you can use mayo only.)
Place the mixture to a baking pan, and bake for 10-15 minutes until the top is slightly golden brown.
Make volcano rolls: Lay out the bamboo mat with an optional piece of plastic wrap on top (this will prevent the rice from sticking to the mat).
Fold the nori sheets in half and split them by hands or using a pair of scissors.
Place half of the nori sheet on top of the bamboo.
Take ¾ cup of cooked rice and evenly spread over nori. (You can dip your hands in vinegar water to prevent sticking.)
Pat down the rice with your hands and sprinkle with optional sesame seeds.
Flip the rice covered nori sheet so that the rice is facing down.
Place imitation crab sticks, avocado, and cucumber on top of the nori.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
Once the roll is complete, move it to the cutting board and cut each roll into 8 pieces.
Arrange about 8 pieces of sushi rolls on a plate, and top them with the freshly baked crab salad topping. You can drizzle some spicy mayo and sprinkle optional tobiko or masago on top. Serve immediately.

Notes

Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
To toast sesame seeds, add them to a dry skillet on medium heat. Spread them evenly in the skillet and cook for about 5 minutes until lightly browned.

Nutrition