Soy-Free Volcano Roll

Elevate your sushi night with this irresistible Soy-Free Volcano Roll, a vibrant and allergy-friendly twist on the classic sushi favorite! This recipe brings bold flavors and textures together with perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and soy-free imitation crab, all wrapped in nori and topped with a luscious chili mayo shrimp mixture. The "volcano" topping, made with soy-free mayonnaise, lime juice, and fresh green onions, adds a spicy, tangy kick that takes each bite to the next level. Easy to assemble and ready in under 45 minutes, this homemade sushi recipe is perfect for dinner parties, date nights, or anytime you crave fresh, flavorful rolls without the soy. Garnish with sesame seeds for extra flair, and watch this crowd-pleaser disappear in no time!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 2 sheets Nori seaweed sheets
• 0.5 medium (julienned) Cucumber
• 1 (thinly sliced) Avocado
• 3 ounces Imitation crab (soy-free)
• 2 tablespoons Chili mayo (made with soy-free mayonnaise and chili paste)
• 4 (chopped) Cooked shrimp
• 1 teaspoon Lime juice
• 1 tablespoon (finely sliced) Green onion
• 1 teaspoon Sesame seeds (optional)

Directions

Step 1

Rinse the sushi rice thoroughly until the water runs clear, then combine with 1.25 cups of water in a rice cooker or saucepan. Cook until tender and allow it to cool slightly.

Step 2

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, gently fold the vinegar mixture into the rice and set aside to cool to room temperature.

Step 3

Prepare your fillings: julienne the cucumber, thinly slice the avocado, and ensure the imitation crab is shredded or flaked.

Step 4

Lay one sheet of nori on a bamboo sushi mat (shiny side down). With wet fingers, spread a thin, even layer of sushi rice across the nori, leaving about 1 inch of the top edge uncovered.

Step 5

Arrange a few strips of cucumber, avocado, and imitation crab horizontally across the lower third of the rice-covered nori.

Step 6

Using the bamboo mat, carefully roll the nori and rice tightly over the fillings to form a cylindrical roll. Use a little water to seal the edge. Repeat with the second sheet of nori to form another roll.

Step 7

In a small bowl, mix the chili mayo, cooked shrimp, lime juice, and green onion to create the 'volcano' topping.

Step 8

Cut the sushi rolls into 6-8 bite-sized pieces each using a sharp knife dipped in water to prevent sticking.

Step 9

Spoon the volcano topping generously over the cut rolls. Garnish with sesame seeds if desired.

Step 10

Serve immediately and enjoy this soy-free twist on a classic sushi dish!

Nutrition Facts

Serving size	(999.4g)

Amount per serving	% Daily Value*
Calories	997.9

Total Fat 48.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 197.0mg	0%
Sodium 2368.2mg	0%
Total Carbohydrate 107.1g	0%
Dietary Fiber 12.2g	0%
Total Sugars 21.4g
Protein 38.3g	0%

Vitamin D 0IU	0%
Calcium 172.7mg	0%
Iron 5.3mg	0%
Potassium 1123.3mg	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: 42.8%

Protein: 15.1%

Carbs: 42.2%