Dairy-Free Volcano Roll

Get ready to ignite your taste buds with this Dairy-Free Volcano Roll, a sushi lover's dream that's completely free of dairy without skimping on bold flavors or textures. This homemade sushi roll features a harmonious combination of creamy avocado, crisp cucumber, and savory dairy-free imitation crab, all wrapped in perfectly seasoned sushi rice and toasted nori. Finished with a drizzle of spicy dairy-free mayo, a sprinkle of golden panko breadcrumbs, and a dash of sesame seeds, each bite offers a satisfying crunch and zesty kick. Whether you're catering to dietary needs or simply exploring sushi-making at home, this volcano roll is a flavorful, crowd-pleasing masterpiece that’s perfect for an impressive appetizer or light meal.

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoons salt
• 4 nori sheets
• 8 sticks imitation crab (ensure dairy-free)
• 1 avocado
• 1 cucumber
• 3 tablespoons dairy-free mayonnaise
• 2 teaspoons sriracha sauce
• 1 teaspoon toasted sesame seeds
• 2 stalks green onions (for garnish)
• 0.25 cup panko breadcrumbs (ensure dairy-free)
• 2 tablespoons neutral cooking oil (e.g., avocado or vegetable oil)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice with 1.25 cups of water in a pot and bring to a boil.

Step 2

Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the rice is cooked. Remove from heat and let it sit, covered, for 10 minutes.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and gently fold to combine. Set the rice aside to cool.

Step 4

While the rice cools, prepare the fillings. Slice the avocado and cucumber into thin strips. Cut the imitation crab sticks lengthwise into halves.

Step 5

In a small bowl, mix dairy-free mayonnaise and sriracha sauce to create the spicy mayo. Adjust spice level to taste. Set aside.

Step 6

Heat the neutral oil in a small pan over medium heat. Add panko breadcrumbs and toast them, stirring frequently, until golden brown. Remove from heat and let them cool.

Step 7

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread an even layer of rice across the nori, leaving about 1 inch of the top edge uncovered to seal the roll.

Step 8

Layer the imitation crab, avocado slices, and cucumber strips along the bottom edge of the rice-covered nori.

Step 9

Starting from the bottom edge, roll the sushi tightly using the bamboo mat, sealing the roll with a dab of water on the uncovered nori edge. Repeat with remaining nori sheets and fillings.

Step 10

Using a sharp knife, cut each roll into bite-sized pieces, wiping the blade with a damp cloth between cuts to keep edges clean.

Step 11

Drizzle the spicy mayo generously over the sushi pieces.

Step 12

Top each roll with toasted sesame seeds, green onions, and the toasted panko breadcrumbs for a crunchy finish.

Step 13

Serve immediately and enjoy your dairy-free Volcano Roll!

Nutrition Facts

Serving size	(1658.2g)

Amount per serving	% Daily Value*
Calories	1901.6

Total Fat 88.2g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 136mg	0%
Sodium 7681.0mg	0%
Total Carbohydrate 218.2g	0%
Dietary Fiber 15.7g	0%
Total Sugars 53.9g
Protein 67.4g	0%

Vitamin D 0IU	0%
Calcium 179.3mg	0%
Iron 7.1mg	0%
Potassium 2147.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 13.9%

Carbs: 45.1%