Description
The Volcano Roll is a fiery, indulgent sushi roll that takes a simple tempura shrimp roll and elevates it with a creamy, spicy topping that bubbles under the broiler. With crispy shrimp, avocado, and cucumber inside, then drizzled with eel sauce and garnished with sesame seeds and green onions, it delivers a perfect balance of heat, crunch, and creaminess. Ideal for sushi nights at home, date nights, or when you want restaurant-level sushi without the price tag.
Ingredients
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200 g sushi rice
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300 ml water
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15 ml rice vinegar
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5 ml sugar
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1 ml salt
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6 nori sheets (sushi seaweed)
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12 tempura shrimp
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1 avocado, sliced
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1/4 cucumber, julienned
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30 ml mayonnaise
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15 ml sriracha sauce
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15 ml soy sauce
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5 ml sesame oil
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5 ml rice vinegar
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15 ml eel sauce (optional)
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Sesame seeds, for garnish
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Chopped green onions, for garnish
Instructions
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Cook the Rice: Rinse sushi rice until water runs clear. Cook with water in a rice cooker or on the stove. Stir in vinegar, sugar, and salt; let cool.
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Prepare the Rolls: Place a nori sheet on a bamboo mat. Spread rice evenly, leaving a 1-inch border at the top.
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Add Fillings: Place two tempura shrimp, avocado slices, and cucumber along the bottom edge.
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Roll: Roll tightly using the mat, sealing the edge with water. Repeat with remaining ingredients.
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Make the Volcano Topping: Combine mayonnaise, sriracha, soy sauce, sesame oil, and rice vinegar in a bowl.
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Broil: Arrange rolls on a baking sheet. Spread topping on each and broil for 2–3 minutes until bubbly.
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Serve: Slice into bite-sized pieces. Drizzle eel sauce if using, and garnish with sesame seeds and green onions.
Notes
Use a damp paper towel under your bamboo mat to prevent slipping.
Don’t overfill rolls—less is more for easier rolling.
Make extra volcano topping for dipping.
Substitute parchment paper or a clean towel if you don’t have a bamboo mat.
Eat fresh for best texture—sushi rice dries quickly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sushi Rolls
- Method: Rolling + Broiling
- Cuisine: Japanese Fusion