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Spicy Volcano Roll Recipe – Bring the Sushi Bar Home

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven broiler. In a bowl, mix chopped shrimp or scallops with mayonnaise and sriracha until well coated.
  8. Place the sushi rolls on a foil-lined baking sheet. Spread the spicy seafood mixture evenly over the top of each roll.
  9. Broil for 3–4 minutes until the topping becomes bubbly and lightly golden. Remove and let cool slightly.
  10. Using a sharp knife, cut each roll into 6–8 pieces, wiping the blade between cuts for clean slices.
  11. 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.

  • Author: Emily
  • Prep Time: 35
  • Cook Time: 10

Find it online: https://recipesmars.com/2025/09/spicy-volcano-roll-recipe-bring-the-sushi-bar-home/