Volcano Roll

Dive into the bold and fiery flavors of the Volcano Roll, a sushi classic that combines fresh, vibrant ingredients with an explosion of textures and tastes. This visually stunning roll starts with tender sushi rice perfectly seasoned with rice vinegar, sugar, and salt, layered with creamy avocado, crisp cucumber, and succulent imitation crab. Rolled in nori and topped with juicy, pan-seared shrimp, it is then crowned with a luscious drizzle of spicy mayo and savory unagi sauce. For an extra touch of drama, lightly torch the shrimp for a smoky finish before garnishing with green onions and sesame seeds. Perfect as an appetizer or main course, this irresistible sushi roll brings restaurant-worthy flair straight to your kitchen.

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 8 sticks Imitation crab sticks
• 1 whole Avocado
• 1 whole Cucumber
• 12 pieces Shrimp
• 0.5 cup Mayonnaise
• 2 tablespoons Sriracha
• 2 tablespoons Unagi sauce
• 2 tablespoons Sesame seeds
• 2 stalks Green onion

Directions

Step 1

Rinse the sushi rice 3-4 times until the water runs clear. Combine with water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

Once the rice is cooked, let it cool slightly and then transfer to a large bowl. Add rice vinegar, sugar, and salt. Mix gently with a rice paddle or wooden spoon until well combined. Allow it to cool completely.

Step 3

Prepare the filling ingredients: thinly slice the avocado and cucumber into long strips. Set aside.

Step 4

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Lay a nori sheet, shiny side down, on the plastic wrap.

Step 5

Wet your hands with water and spread a thin, even layer of cooled sushi rice over the nori sheet, leaving a 1-inch border at the top.

Step 6

Sprinkle the rice with sesame seeds evenly for added flavor.

Step 7

Carefully flip the nori sheet over so that the rice is facing down.

Step 8

Place 2 imitation crab sticks, a few avocado slices, and cucumber strips horizontally near the bottom edge of the nori.

Step 9

Using the bamboo mat, tightly roll the sushi away from you, pressing gently to form a tight roll. Repeat the process with remaining ingredients.

Step 10

In a medium-sized pan, cook the shrimp over medium heat until they turn pink and are opaque. Remove shrimp from heat and let them cool.

Step 11

Mix together mayonnaise and sriracha to create a spicy mayo topping.

Step 12

Place cooked shrimp on top of each roll and drizzle with spicy mayo and unagi sauce.

Step 13

Finely slice the green onions and sprinkle over the rolls for garnish. Optionally, use a kitchen torch to lightly char the tops of the rolls for an added smoky flavor.

Step 14

Slice each roll into 8 pieces with a damp, sharp knife, cleaning it between cuts to ensure clean slices.

Step 15

Serve the volcano roll and enjoy with extra unagi sauce and pickled ginger if desired.

Nutrition Facts

Serving size	(2176.0g)

Amount per serving	% Daily Value*
Calories	2534.5

Total Fat 134.8g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 11.2g
Cholesterol 414.4mg	0%
Sodium 6391.6mg	0%
Total Carbohydrate 268.7g	0%
Dietary Fiber 19.0g	0%
Total Sugars 64.0g
Protein 66.0g	0%

Vitamin D 7.2IU	0%
Calcium 334.2mg	0%
Iron 8.8mg	0%
Potassium 2246.0mg	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: 47.5%

Protein: 10.3%

Carbs: 42.1%