Homemade Sushi: Volcano Roll
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 sushi rolls
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Calories
707 kcal
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Course
Main Course
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Cuisine
Japanese
Homemade Sushi: Volcano Roll
Description
This sushi roll recipe uses prepared sushi rice seasoned lightly with rice vinegar and cooled before assembling. The base consists of sushi rice and a sheet of nori, layered with sliced cucumber, green onion, and optionally cream cheese and toasted sesame seeds. The volcano topping is made by chopping raw shrimp, salmon, or scallops, mixing them with a sriracha-based spicy mayonnaise, wrapping the mixture in aluminum foil, and baking at 350°F until fully cooked and opaque. Shrimp may benefit from partial stovetop cooking before baking to reduce oven time.
The rolls combine the fresh, crisp filling with a creamy, slightly spicy baked seafood topping. Green onion garnishes add freshness, while toasted sesame seeds offer nutty crunch. This makes a visually appealing roll with a balance of textures and a moderate heat level adjustable by the sriracha amount.
Essential tools include a bamboo sushi mat wrapped in plastic foil to help roll the sushi tightly and avoid sticking. The aluminum foil for the volcano topping confines the sauce and seafood during baking, making cleanup easier. Adjust spice to taste, and serve the rolls soon after preparing for best texture and flavor.
Ingredients
FOR THE ROLLS:
- 1 cup sushi rice cooked
- 1-2 tsp seasoned rice vinegar
- 2 nori seaweed sheets
- 4-6 green onion plus extra to garnish, stalks
- ¼ cucumber or about 1/3 of a regular cucumber, English, peeled and sliced
- 2 TBSP cream cheese optional
- 1 TBSP toasted sesame seeds optional
VOLCANO TOPPING: CHOOSE 1
- 8 Shrimp raw, defrosted, and cleaned/deveined, jumbo
- 4 ounces salmon raw
- 4 ounces bay scallop raw, or sea scallop
SPICY VOLCANO SAUCE:
- ⅔ cup mayonnaise quality
- 2 tablespoons sriracha
- whisk together and adjust spice/heat as needed
TOOLS NEEDED:
- bamboo sushi mat to roll the sushi
- saran/plastic wrap to protect the mat from sticky rice
- aluminum foil or parchment paper for the seafood
- a spoon or fork to spread the rice
Instructions
- Pre-heat your oven or toaster oven to 350 degrees F.
- Cook your sushi rice and allow to stand, covered for 10 minutes. Transfer to a bowl and add seasoned rice vinegar. Fluff with a fork and allow to cool.
- While the rice cooks, I like to start on the spicy volcano topping.
- Chop your raw shrimp, scallops, or salmon (or combination of the three!) into small pieces and toss in volcano sauce.
- Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage.
- Bake for approximatley 15 minutes or until the seafood is opaque and fully cooked. Oven times may vary a tad but it won't take super long. Since shrimp takes a bit longer to cook, I suggest sauteeing it on the stovetop until it's almost fully cooked and then finishing it off in the oven with the sauce. Total time-saver!
- While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori.
- Slice cucumber into thin strips (I like to remove the seeds from the middle before slicing), roll the cream cheese into two thin strips, and chop the ends off the green onion.
- Using a spoon or other utensil, spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese, and green onion in three compact rows at the end of the seaweed square, atop the rice. Since this will make two rolls split your toppings and do the same for each. First time rolling sushi? [click here] for a photo tutorial of the entire process.
- Roll, slice, and sprinkle with sesame seeds!
- By now your fiery orange volcano topping should be ready. If you'd like, you can add a bit more sauce on top of the seafood and switch the oven to BROIL for 1-2 minutes. I LOVE doing this since it most closely resembles the golden topping my hometown sushi restaurant serves up. This can be done without the extra spoonful of sauce if needed; it's super flexible. Pour the volcano topping over your cucumber roll and top with an additional stalk or two of chopped green onion.
Notes
- Partially cook shrimp on the stovetop before baking with sauce to ensure even doneness and save oven time.
- Use a bamboo mat wrapped in plastic wrap to make rolling sushi easier and prevent sticking.
- Adjust the amount of sriracha in the volcano sauce to control spice level.
- Serve the sushi rolls shortly after preparation to maintain optimal texture and flavor.
- Nutrition facts are estimates and should be used as a general guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2sushi rolls
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 61g | 94% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 34g | 200% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 941mg | 39% |
| Potassium | 341mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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