A Short Story About the Recipe
The first time I made a Volcano Roll, I remember being amazed by the layers of flavor and texture it carried. Unlike a traditional sushi roll, this one feels more like an event on a plate – vibrant, bold, and packed with character. It’s called “Volcano” for a reason: when it comes out of the oven, the spicy topping gently melts over the roll, creating a fiery look that instantly grabs attention. For me, this dish quickly became more than just a recipe; it turned into one of my favorite ways to surprise family and friends during gatherings. It’s a roll that never fails to start conversations at the table, and its impressive appearance makes people think it’s far more complicated to prepare than it really is.
Why You Will Love This Recipe
You will love this Volcano Roll recipe because it strikes the perfect balance between rich flavor and ease of preparation. The combination of tender rice, fresh seafood, creamy sauces, and a lightly spicy topping makes every bite memorable. Unlike many sushi rolls, this one is baked, giving it a warm, comforting feel while still keeping the freshness of sushi intact. If you enjoy dishes that make you look like a professional chef without demanding advanced skills, this is exactly the recipe you’ll want to master.
Versatile
Another reason to love the Volcano Roll is its versatility. You can adapt it to your preferences by swapping the seafood with shrimp, crab sticks, or even cooked chicken if you prefer. The toppings can range from spicy mayo to creamy avocado blends, allowing you to adjust the flavor profile based on who you’re serving. It’s a recipe that works equally well for a cozy dinner at home, a festive celebration, or even a casual weekend treat.
Affordable
Making sushi at home can often sound intimidating and expensive, but this Volcano Roll is surprisingly affordable. By using accessible ingredients such as imitation crab, cucumber, and basic sushi rice, you can create a restaurant-quality dish at a fraction of the cost. Even the more special additions, like spicy mayo or avocado, remain budget-friendly. Preparing it yourself saves money while delivering a dish that feels indulgent and gourmet.
Ingredients for the Recipe
To prepare this Volcano Roll, you will need:
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Sushi rice
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Nori sheets (seaweed)
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Imitation crab sticks or real crab meat
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Cucumber, thinly sliced
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Avocado
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Cream cheese
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Spicy mayo (mayonnaise mixed with sriracha)
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Cooked shrimp or scallops (optional, for topping)
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Sesame seeds for garnish
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Soy sauce, for serving
How to Prepare This Volcano Roll
Step-by-Step Instructions for Preparation
When I prepare a Volcano Roll, I always start by making the sushi rice because it needs time to cool slightly before rolling. Begin by rinsing the rice in cold water until the water runs clear. This helps remove excess starch and prevents the rice from turning too sticky. Once rinsed, cook the rice according to the package instructions or in a rice cooker for perfect results. After cooking, season it with a mixture of rice vinegar, sugar, and a pinch of salt. Allow the rice to cool until it is warm but not hot.
Next, prepare your rolling station by laying a bamboo sushi mat on a clean surface. Place a sheet of plastic wrap over the mat, then lay a nori sheet on top with the shiny side down. Wet your hands slightly to prevent sticking and gently spread an even layer of sushi rice over the nori, leaving about an inch at the top uncovered. Sprinkle sesame seeds across the rice for a little extra flavor and texture.
Carefully flip the nori over so that the rice faces down. This “inside-out” style makes the Volcano Roll stand out visually. Place thin strips of cucumber, slices of avocado, imitation crab sticks, and a little cream cheese along the bottom edge of the nori. Using the bamboo mat, roll the sushi tightly from the bottom upward, applying gentle pressure as you roll. Once sealed, set the roll aside while preparing the topping.
For the volcano topping, mix chopped shrimp or scallops with spicy mayo in a bowl. The creamy and slightly spicy mixture should coat the seafood evenly. Spread this mixture generously over the top of your sushi roll. Preheat your oven’s broiler and place the roll on a baking sheet lined with foil. Broil for about 3 to 4 minutes until the topping becomes lightly golden and bubbly, resembling lava cascading down the roll. Remove it from the oven and allow it to rest briefly before slicing.
Use a sharp knife to cut the roll into even pieces, wiping the blade with a damp cloth between cuts for clean slices. Arrange the pieces neatly on a plate, drizzle with extra spicy mayo if desired, and garnish with sesame seeds. Serve immediately with soy sauce on the side for dipping.
Quick and Easy
Although the Volcano Roll looks impressive, the preparation is actually straightforward. Most of the time is spent assembling and baking, and you don’t need advanced sushi-making skills to get it right. If you can spread rice, roll neatly, and mix a creamy topping, then you can easily master this recipe. It is much less complicated than it appears and delivers big results in under an hour.
Customizable
One of the best features of this recipe is how customizable it is. If you don’t like shrimp or scallops, you can replace them with cooked chicken, crab meat, or even vegetarian options like mushrooms or tofu. You can adjust the level of spiciness by adding more or less sriracha to the mayo. For a lighter option, top the roll with thinly sliced avocado instead of a baked topping. The adaptability of this recipe means it can suit almost any taste or dietary preference.
Popular With Many People
The Volcano Roll is one of those dishes that impresses anyone who tries it. Its dramatic appearance and rich, layered flavors make it a favorite at parties, family gatherings, or casual dinners with friends. Even people who are hesitant about sushi often enjoy this version because the warm, baked topping adds comfort and familiarity. Its balance of creaminess, spice, and fresh texture ensures that it appeals to a wide range of palates.
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Spicy Volcano Roll Recipe – Bring the Sushi Bar Home
The Volcano Roll is a sushi roll baked with a creamy, spicy topping that cascades like lava over the roll. It combines fresh vegetables, imitation crab, and avocado with a warm, flavorful seafood topping, making it both eye-catching and delicious.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 sheets nori (seaweed)
- 6 imitation crab sticks (or real crab meat)
- 1 cucumber, thinly sliced into strips
- 1 avocado, sliced
- 2 tablespoons cream cheese
- 2 tablespoons sesame seeds
- 6 medium shrimp or ½ cup scallops (chopped)
- 3 tablespoons mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
- Soy sauce, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook with water in a rice cooker or saucepan according to instructions. Once cooked, let it rest for 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl. Gently fold into the warm rice until evenly seasoned. Allow the rice to cool until warm but not hot.
- Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay one sheet of nori on the mat, shiny side down.
- Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch strip at the top uncovered. Sprinkle sesame seeds over the rice.
- Flip the nori over so the rice faces down. Along the bottom edge, place cucumber strips, avocado slices, imitation crab sticks, and a small amount of cream cheese.
- Roll tightly from the bottom using the mat, applying gentle pressure to keep the shape. Seal the edge with the uncovered strip of nori. Repeat with the remaining ingredients.
- Preheat the oven broiler. In a bowl, mix chopped shrimp or scallops with mayonnaise and sriracha until well coated.
- Place the sushi rolls on a foil-lined baking sheet. Spread the spicy seafood mixture evenly over the top of each roll.
- Broil for 3–4 minutes until the topping becomes bubbly and lightly golden. Remove and let cool slightly.
- Using a sharp knife, cut each roll into 6–8 pieces, wiping the blade between cuts for clean slices.
- Arrange on a plate, drizzle with extra spicy mayo if desired, and serve with soy sauce.
Notes
Always keep a bowl of water nearby to wet your hands when handling rice.
For cleaner slices, use a sharp knife and dampen it after each cut.
Adjust spiciness by reducing or increasing the amount of sriracha.
- Prep Time: 35
- Cook Time: 10
FAQs
Can I make the Volcano Roll ahead of time?
Yes, you can prepare the roll in advance and keep it in the refrigerator before adding the topping. For the best texture, add the volcano topping and broil just before serving so the roll stays fresh and warm.
Do I need a sushi mat to make this recipe?
A sushi mat helps create a tight roll, but if you don’t have one, you can use a clean kitchen towel wrapped in plastic wrap. It may take a little practice, but it still works.
What type of seafood works best for the topping?
Shrimp and scallops are the most popular, but you can also use crab meat, cooked salmon, or even chicken for an alternative. The key is to chop the protein finely so it blends well with the spicy mayo.
Is this recipe very spicy?
The spiciness level depends on how much sriracha you add to the mayo. You can make it mild with just a small amount or increase it for a stronger kick.
Can I make this Volcano Roll vegetarian?
Yes, simply replace the seafood with chopped mushrooms, tofu, or avocado. The recipe adapts easily to vegetarian preferences while still delivering the same rich, creamy texture.