How to Make Volcano Sushi Rolls

Volcano rolls are delicious with fresh seafood, cucumber, and avocado rolled with nori and sushi rice and then topped with spicy mayonnaise. While you can get it at most sushi restaurants, you can make it at home for a more affordable price. Here is how to make volcano sushi rolls at home.

What are Volcano Sushi Rolls?

Volcano sushi rolls are a type of Japanese sushi that consists of seafood such as imitation crab, shrimp, or tuna, cucumber, nori, and sushi rice, and a garnish of a spicy and creamy crab salad that makes it looks like a volcano.

The ingredients in volcano rolls can vary but the presentation tends to be the same by being made to resemble a volcanic eruption, hence the name “volcano sushi roll.”

What Ingredients Go into Volcano Sushi Rolls?

The main ingredients for volcano sushi rolls are seafood (imitation crab), avocado, and cucumber. There is also spicy mayonnaise that adds a fiery taste and appearance to volcano sushi rolls. Here are the ingredients.

• Seafood: Traditionally, volcano sushi rolls contain crab meat and other seafood. Feel free to use imitation crab sticks, and/or fish such as tuna, salmon, and yellowtail.
• Vegetables: You can use cucumbers, avocado, or yamagobo which is a pickled Japanese burdock root it's super delicious with sushi. If you choose to use cucumber, make sure you remove the seeds as they contain too much water.
• Nori (Seaweed Sheets): Use your hands or a pair of scissors to split them in half.
• Sushi Rice: Using Japanese short-grain rice is always recommended as it will yield fluffy rice. This rice is traditionally flavored with rice vinegar, sugar, and salt before being incorporated into your sushi.
• Spicy Mayonnaise: You can make this by combining sriracha with mayonnaise.
• Masago or tobiko (optional): These are fish eggs that add flavor and an attractive garnish to volcano sushi rolls.

Equipment Needed to Make Volcano Sushi Rolls

Here is the equipment that you will need to make this volcano sushi roll recipe:

• Bamboo mat to roll the sushi
• Plastic wrap
• Package of dried seaweed (nori)
• Medium saucepan
• Large bowls
• Cutting board
• Sharp knife
• Two squeeze bottles

Volcano Sushi Roll Ingredients

For the Sushi Rice

• 1 ½ cups sushi rice short-grain sushi rice
• 1 ½ cups water
• 1 ½ tablespoons sushi vinegar, optional (or 1 tablespoon rice vinegar mixed with ½ tablespoon sugar, and ½ teaspoon salt)

For the Crab Salad Topping

• 8 ounces imitation crab (Kanikama)
• 6 ounces shrimp
• 1 cup spicy mayonnaise (substitute by mixing sriracha sauce with mayonnaise with a 1:2 ratio)
• Salt and pepper, to taste

For the Volcano Sushi Rolls

• 2 sheets of nori seaweed
• 1 tablespoon sesame seeds (optional)
• 6 ounces imitation crab (or crab meat)
• 1 avocado, sliced
• ½ cucumber (cut into ¼-inch strips)
• Garnish, optional
• Masago or tobiko
• Spicy mayonnaise

Garnish, optional

• Masago or tobiko
• Spicy mayonnaise

Volcano Sushi Roll Instructions

For the Sushi Rice

1. Rinse the rice and cook it in a rice cooker with the water according to the appliance's instructions.

2. Once your rice is cooked transfer it to a large bowl and lets it cool down slightly.

3. When the rice is still very warm, stir in the sushi vinegar (or the substitute mixture).

For the Crab Salad Topping

4. As the sushi rice is cooking, preheat the oven to 400 F.

5. Cut both the imitation crab and the shrimp into small chunks.

6. In a bowl, stir the crab and shrimp with the spicy mayonnaise and salt and pepper to taste.

7. Place the seasoned mixture into a baking pan and let it bake for about 10 to 15 minutes until the top is slightly golden brown.

Assembling the Volcano Sushi Rolls

1. Lay the bamboo mat on a clean surface and top it with a sheet of plastic wrap.

2. Next, fold the nori sheets in half and split them either with the use of your hands or a pair of scissors.

3. Place half of the nori sheet on top of the bamboo mat and then spread ¾ cup of the cooked rice on top in an even layer.

4. Pat down the rice with your hands and sprinkle with sesame seeds if desired.

5. Flip the rice-covered nori sheet so that the rice side is facing down. Place the imitation crab, avocado, and cucumber on top of the nori.

6. Place your thumbs underneath the bamboo mat and then lift the bottom edge up and over the filling.

7. After that, roll the bamboo mat away from you making sure you are applying some pressure to roll the sushi roll up tightly.

8. Once you have finished rolling your sushi roll, move it to a cutting board and cut it into eight pieces. Repeat with the remaining nori and ingredients to make more sushi rolls.

9. Next, arrange about six to eight pieces of sushi pieces on plates and top them with the freshly baked crab salad topping.

10. Drizzle the sushi with some spicy mayonnaise and sprinkle tobiko or masago on top. Serve immediately.

How to Store Volcano Sushi Rolls

While it is unlikely that you will have sushi leftover, here are some instructions for how to store them in the fridge.

1. Pat the sushi dry.
2. Cover the sushi with plastic wrap.
3. Place the sushi in the fridge until you are ready to eat it.

Sushi rolls that contain vegetables and/or cooked seafood can last in the fridge for up to 3-5 days.

Recipe Notes & Tips

• A sushi rolling mat is needed to assemble your volcano sushi rolls. It is fairly inexpensive and can be found at Asian supermarkets or online.
• You can use Tezu to dip your hands in order to prevent the rice from sticking to your hands when you are making the sushi. Tezu is made with ¼ cup water and 2 teaspoon rice vinegar.
• Sriracha or sriracha mayonnaise are added to the sushi for some heat, but you can use just mayonnaise if you would prefer the sushi to not have spice.

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How to Make Volcano Sushi Rolls

Yield: 4 rolls

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Volcano rolls are delicious with fresh seafood, cucumber, and avocado rolled with nori and sushi rice and then topped with spicy mayonnaise. While you can get it at most sushi restaurants, you can make it at home for a more affordable price. Here is how to make volcano sushi rolls at home.

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Ingredients

For the Sushi Rice

• 1 ½ cups sushi rice short-grain sushi rice
• 1 ½ cups water
• 1 ½ tablespoons sushi vinegar, optional (or 1 tablespoon rice vinegar mixed with ½ tablespoon sugar, and ½ teaspoon salt)

For the Crab Salad Topping

• 8 ounces imitation crab (Kanikama)
• 6 ounces shrimp
• 1 cup spicy mayonnaise (substitute by mixing sriracha sauce with mayonnaise with a 1:2 ratio)
• Salt and pepper, to taste

For the Volcano Sushi Rolls

• 2 sheets of nori seaweed
• 1 tablespoon sesame seeds (optional)
• 6 ounces imitation crab (or crab meat)
• 1 avocado, sliced
• ½ cucumber (cut into ¼-inch strips)

Garnish, optional

• Masago or tobiko
• Spicy mayonnaise

Instructions

For the Sushi Rice

1. Rinse the rice and cook it in a rice cooker with the water according to the appliance’s instructions.
2. Once your rice is cooked transfer it to a large bowl and lets it cool down slightly.
3. When the rice is still very warm, stir in the sushi vinegar (or the substitute mixture).

For the Crab Salad Topping

1. As the sushi rice is cooking, preheat the oven to 400 F.
2. Cut both the imitation crab and the shrimp into small chunks.
3. In a bowl, stir the crab and shrimp with the spicy mayonnaise and salt and pepper to taste.
4. Place the seasoned mixture into a baking pan and let it bake for about 10 to 15 minutes until the top is slightly golden brown.

Assembling the Volcano Sushi Rolls

1. Lay the bamboo mat on a clean surface and top it with a sheet of plastic wrap.
2. Next, fold the nori sheets in half and split them either with the use of your hands or a pair of scissors.
3. Place half of the nori sheet on top of the bamboo mat and then spread ¾ cup of the cooked rice on top in an even layer.
4. Pat down the rice with your hands and sprinkle with sesame seeds if desired.
5. Flip the rice-covered nori sheet so that the rice side is facing down. Place the imitation crab, avocado, and cucumber on top of the nori.
6. Place your thumbs underneath the bamboo mat and then lift the bottom edge up and over the filling.
7. After that, roll the bamboo mat away from you making sure you are applying some pressure to roll the sushi roll up tightly.
8. Once you have finished rolling your sushi roll, move it to a cutting board and cut it into eight pieces. Repeat with the remaining nori and ingredients to make more sushi rolls.
9. Next, arrange about six to eight pieces of sushi pieces on plates and top them with the freshly baked crab salad topping.
10. Drizzle the sushi with some spicy mayonnaise and sprinkle tobiko or masago on top. Serve immediately.

Notes

• A sushi rolling mat is needed to assemble your volcano sushi rolls. It is fairly inexpensive and can be found at Asian supermarkets or online.
• You can use Tezu to dip your hands in order to prevent the rice from sticking to your hands when you are making the sushi. Tezu is made with ¼ cup water and 2 teaspoon rice vinegar.
• Sriracha or sriracha mayonnaise are added to the sushi for some heat, but you can use just mayonnaise if you would prefer the sushi to not have spice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 746Total Fat: 47gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 156mgSodium: 1703mgCarbohydrates: 58gFiber: 5gSugar: 13gProtein: 24g