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Volcano Roll

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This Volcano Roll recipe delivers dramatic presentation and flavor with a spicy, creamy seafood topping baked over classic sushi rolls, creating a restaurant-style appetizer you can easily make at home.

Ingredients

2 cups cooked sushi rice (short-grain)

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

2 nori sheets

1/2 cup cooked shrimp, crab meat, or imitation crab, diced

1 avocado, sliced

1/2 cucumber, julienned

Optional: 1 tablespoon mayonnaise

Optional: 1 teaspoon sesame oil

1/2 cup cooked seafood mix (shrimp, crab, or scallop), chopped

2 tablespoons Japanese mayonnaise (like Kewpie)

1–2 teaspoons sriracha or chili paste

1 teaspoon soy sauce or tamari

1 teaspoon sesame oil

Optional: 1 teaspoon minced scallion or garlic

Optional: tobiko (fish roe)

Optional: sesame seeds

Sliced scallions or chives for garnish

Optional: nori strips or extra sesame seeds for finish

Instructions

  1. Rinse and cook sushi rice according to package instructions. While warm, season with rice vinegar, sugar, and salt. Let cool slightly.
  2. Lay out a nori sheet on a sushi mat or plastic wrap. Spread an even layer of seasoned rice over the nori.
  3. Layer with avocado slices, julienned cucumber, and diced cooked seafood. Optionally drizzle with mayonnaise or sesame oil.
  4. Roll tightly using the mat, then slice into 6–8 pieces with a sharp, wet knife.
  5. In a bowl, mix chopped cooked seafood with Japanese mayo, sriracha, soy sauce, and sesame oil. Optionally stir in minced scallion or garlic.
  6. Place sushi roll slices on a parchment-lined baking dish. Spoon the spicy seafood mixture generously on top of each piece.
  7. Broil or bake at 375–400°F (190–200°C) for 5–8 minutes until topping is golden, bubbling, and slightly crisped.
  8. Garnish with scallions, sesame seeds, tobiko, or nori strips. Drizzle with extra sauce if desired and serve warm.

Notes

Use cooked seafood for food safety and best broiling texture.

Adjust sriracha or chili paste to control heat level.

Make ahead by prepping components separately; assemble and broil just before serving.

Store leftover rolls and topping separately in the fridge for up to 1 day.

Best served fresh for optimal texture and visual appeal.

Nutrition

Find it online: https://yumntasty.com/volcano-roll/