Description
The Volcano Roll is a flavorful and visually striking sushi roll that combines crispy tempura shrimp, creamy avocado, and crunchy cucumber with a spicy, creamy volcano sauce broiled to perfection. This modern sushi creation balances textures and flavors, making it a favorite in sushi restaurants worldwide.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
Roll Fillings
- 6 sushi seaweed sheets (nori)
- 12 tempura shrimp
- 1 avocado, sliced
- 1/4 cucumber, julienned
Volcano Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
Garnish
- 1 tablespoon eel sauce (optional)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a rice cooker, combine the rice and water and cook according to the rice cooker instructions for perfectly cooked, sticky rice. Once cooked, stir in the rice vinegar, sugar, and salt evenly. Allow the rice to cool to room temperature before use.
- Assemble the Sushi Roll: Lay a sheet of nori on a bamboo sushi rolling mat. Spread an even layer of the cooled sushi rice over the nori, leaving a 1-inch border along the top edge to seal the roll later. Arrange 2 tempura shrimp, avocado slices, and cucumber julienne strips along the bottom edge of the rice.
- Roll the Sushi: Using the bamboo mat, carefully roll the sushi tightly starting from the bottom edge with fillings. Apply gentle pressure to shape the roll evenly. Wet the exposed 1-inch border of the nori with water to seal the roll securely.
- Prepare Volcano Sauce: In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar. Mix until the sauce is smooth and well blended, creating a spicy, creamy topping.
- Broil the Roll with Volcano Sauce: Place the sushi roll on a baking sheet and evenly spread the volcano sauce over the top of the roll. Preheat the oven broiler and broil the roll for 2 to 3 minutes or until the topping becomes bubbly and lightly browned, resembling a lava eruption.
- Slice and Garnish: Carefully slice the broiled sushi roll into bite-sized pieces using a sharp knife. Garnish each piece with sesame seeds, a drizzle of eel sauce if desired, and chopped green onions for extra flavor and presentation.
Notes
- Rinsing the sushi rice thoroughly is essential to achieve the perfect sticky texture.
- If you don’t have a rice cooker, cook sushi rice on the stovetop with careful water-to-rice ratio management.
- The eel sauce is optional but adds a sweet depth of flavor when drizzled on top.
- Broiling the volcano sauce briefly is key to getting that bubbly, slightly charred effect; watch carefully to prevent burning.
- Use a very sharp knife for slicing sushi rolls cleanly without crushing the roll.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sushi
- Method: Baking
- Cuisine: Japanese-American
Keywords: Volcano Roll, sushi recipe, tempura shrimp sushi, spicy sushi roll, sushi with avocado, broiled sushi, Japanese-American sushi
