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5.0 from 63 votes

Homemade Sushi: Volcano Roll

Whip up this delicious sushi restaurant copycat at home! The spicy sriracha shrimp and cool cucumber in this homemade volcano roll are a match made in heaven.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 sushi rolls
Calories: 707 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

FOR THE ROLLS:
  • 1 cup cooked sushi rice
  • 1-2 tsp seasoned rice vinegar
  • 2 Nori seaweed sheets
  • 4-6 green onion stalks plus extra to garnish
  • ¼ English cucumber, peeled and sliced or about 1/3 of a regular cucumber
  • 2 TBSP cream cheese optional
  • 1 TBSP of toasted sesame seeds optional
VOLCANO TOPPING: CHOOSE 1
  • 8 jumbo shrimp (raw, defrosted, and cleaned/deveined)
  • 4 ounces raw salmon
  • 4 ounces raw bay scallops or sea scallops
SPICY VOLCANO SAUCE:
  • ⅔ cup quality mayo
  • 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

    Cup of Yum
  1. Pre-heat your oven or toaster oven to 350 degrees F.
  2. 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.
  3. While the rice cooks, I like to start on the spicy volcano topping.
  4. Chop your raw shrimp, scallops, or salmon (or combination of the three!) into small pieces and toss in volcano sauce.
  5. Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage.
  6. 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!
  7. While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori.
  8. 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.
  9. 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.
  10. Roll, slice, and sprinkle with sesame seeds!
  11. 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

  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 707kcal (35%) Carbohydrates 23g (8%) Protein 16g (32%) Fat 61g (94%) Saturated Fat 12g (60%) Polyunsaturated Fat 34g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 137mg (46%) Sodium 941mg (39%) Potassium 341mg (10%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 673IU (13%) Vitamin C 16mg (18%) Calcium 84mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 2sushi rolls

Amount Per Serving

Calories 707

% 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.