Dinner

Volcano Roll Recipe

ByElla Hart November 10, 2025November 10, 2025

Introduction

The Volcano Roll is a flavorful and visually striking sushi creation that combines crispy tempura shrimp with creamy avocado and crunchy cucumber. Topped with a spicy, creamy sauce that is broiled to bubbly perfection, this roll offers a satisfying balance of textures and bold flavors that make it a favorite among sushi lovers.

A close-up of four sushi rolls placed in a row on a white rectangular plate, each roll has an outer layer of white rice with a thin black seaweed wrap inside. The middle layer inside the roll is a creamy orange seafood mixture. The top layer is covered with a light orange spicy mayo sauce, sprinkled with black and white sesame seeds, small green onion pieces, and a drizzle of dark orange sauce that also pools slightly on the white marbled surface beneath the plate. The background is softly blurred with a second white plate and chopsticks in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice
1 1/4 cups water
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
6 sushi seaweed sheets (nori)
12 tempura shrimp
1 avocado, sliced
1/4 cucumber, julienned
2 tablespoons mayonnaise
1 tablespoon sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon eel sauce (optional)
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: Rinse the sushi rice under cold water until the water runs clear.
Step 2: In a rice cooker, combine the rice and water and cook according to the rice cooker instructions.
Step 3: Once the rice is cooked, stir in the rice vinegar, sugar, and salt. Let it cool to room temperature.
Step 4: Lay a seaweed sheet on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Step 5: Place 2 tempura shrimp, avocado slices, and cucumber strips along the bottom edge of the rice.
Step 6: Carefully roll the sushi tightly, using the bamboo mat to help shape it. Seal the roll by dampening the top edge of the nori with water.
Step 7: For the volcano topping, mix mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar in a small bowl.
Step 8: Place the sushi roll on a baking sheet, and spread the volcano topping over the roll.
Step 9: Broil the roll in the oven for 2-3 minutes or until the topping is bubbly and lightly browned.
Step 10: Slice the roll into bite-sized pieces and garnish with sesame seeds, eel sauce (if using), and chopped green onions.

Tips & Variations

Use freshly cooked sushi rice and let it cool to room temperature for the best texture.
Substitute tempura shrimp with tempura vegetables for a vegetarian option.
Adjust the amount of sriracha in the volcano topping to control the spice level.
For added flavor, brush a little soy sauce on the roll before adding the topping.

Storage

Store leftover Volcano Rolls in an airtight container in the refrigerator for up to 24 hours. They are best enjoyed fresh, as the tempura shrimp may lose its crispiness over time. To reheat, briefly warm the rolls under a broiler or in an oven until the topping is hot, but avoid overheating to prevent sogginess.

How to Serve

A close-up view of a sushi roll with three visible pieces arranged in a row on a white plate on a white marbled texture. Each piece has three main layers: the outer white rice layer with a grainy texture, a middle dark seaweed layer that wraps the filling, and the filling inside made up of creamy orange bits mixed with small shrimp. On top, there is a thick layer of orange spicy mayo sauce sprinkled with black and white sesame seeds and bright green chopped scallions. A glossy, orange-colored sauce is drizzled over the top and around the plate, adding shine and moisture to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sushi rice without a rice cooker?

Yes, you can cook sushi rice on the stovetop by combining the rice and water in a pot, bringing it to a boil, then simmering covered on low heat for about 18 minutes. Let it rest off the heat for 10 minutes before seasoning.

What can I use instead of eel sauce?

If eel sauce is unavailable, you can substitute with a mixture of soy sauce and a small amount of honey or brown sugar for sweetness. This will add a similar savory and sweet glaze to the roll.