I created this Volcano Roll recipe to evoke the dramatic flair of volcano-style sushi rolls—featuring a rich, spicy seafood topping baked over a sushi roll for an impressive, restaurant-style appetizer at home.

Why You’ll Love This Recipe

I love how the hot, creamy seafood topping erupts over a neat sushi roll, combining crunchy, vinegared rice and tender nori with a savory, fiery finish. It feels luxurious and fun without requiring raw fish or sushi-making expertise—anyone can make it and dazzle guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sushi roll

Sushi rice (short-grain), cooked and seasoned
Nori sheets
Cooked shrimp, crab meat, or imitation crab, diced
Avocado, sliced
Cucumber, julienned
Optional: mayonnaise, sesame oil

For the volcano topping

Cooked seafood mix (shrimp, crab, or scallop), chopped
Japanese mayonnaise (like Kewpie)
Sriracha or chili paste
Soy sauce or tamari
Sesame oil
Optional: minced scallion or garlic

For assembly

Optional: tobiko (fish roe), sesame seeds
Sliced scallions or chives for garnish
Nori strips or toasted sesame seeds for finished look

Directions

I rinse and cook sushi rice, then season it with rice vinegar, sugar, and salt while still warm.
I spread rice onto a nori sheet, layer avocado and cucumber, and sprinkle diced seafood. I roll it tightly and slice into pieces.
I prepare the volcano topping by mixing chopped cooked seafood with mayonnaise, sriracha, soy sauce, and sesame oil. I taste and adjust heat.
I place the sushi roll pieces onto a parchment-lined baking sheet or oven dish. I spoon an ample dollop of spicy topping over each slice.
I broil or bake at around 375–400 °F (190–200 °C) until the topping is hot, golden, and bubbling—about 5–8 minutes.
I garnish each piece with scallions, sesame seeds, or tobiko, and finish with a drizzle of extra sauce or oil if desired.

Servings And Timing

This recipe makes 6 to 8 roll slices, depending on size and roll thickness.

Prep time: 15–20 minutes
Rice cooking time: ~20 minutes
Roll assembly and topping prep: 10 minutes
Broiling/baking time: 5–8 minutes
Total time: around 45 minutes

Variations

I swap seafood with spicy tuna or salmon mix for a fiery sushi-style topping.
I add tobiko, crunchy tempura flakes, or crispy onions under or atop the topping layer for texture.
I blend gochujang instead of sriracha for a Korean twist.
I drizzle eel sauce, unagi glaze, or spicy mayo on top for added flavor.
I make mini volcano rolls using small nori wraps or inside-out rice rolls for appetizer presentation.

Storage/Reheating

Volcano rolls are best served fresh once broiled. If necessary, I store rolls and topping separately in the fridge for up to 1 day, then assemble and broil just before serving. Any leftovers tend to lose crispness and can be rewarmed briefly in a hot oven—but the texture won’t be quite the same.

Volcano Roll

FAQs

Can I Use Raw Fish for the Topping?

I prefer cooked seafood for safe reheating and texture. If using raw tuna or salmon, I mix them cold into the spicy mayo topping and skip broiling.

Does the Sushi Rice Need Special Prep?

Yes. I rinse it thoroughly, cook it properly, and season it while warm with rice vinegar, sugar, and salt to achieve the ideal sticky, flavorful base.

What’s the Heat Level Like?

It depends on how much chili paste or sriracha I use. I usually start moderate and add more to taste—it should be spicy but balanced by creamy mayo.

Can I Make This Ahead?

Absolutely. I assemble rolls and store separately from the topping. I top and broil right before serving to maintain best texture and presentation.

What Should I Serve With Volcano Roll?

I love serving it with extra spicy mayo, unagi or eel sauce, pickled ginger, soy sauce, and a sprinkle of fresh scallions or sesame seeds to finish.

Conclusion

I love making Volcano Roll when I want dramatic, flavor-packed sushi without the fuss of rolling raw fish or mastering sushi techniques. With crunchy seasoned rice, vibrant avocado and seafood inside, and a creamy, spicy topping baked until bubbling, it’s a fun and satisfying dish that always impresses.