Spicy Volcano Roll Recipe – Bring the Sushi Bar Home

Why Make This Recipe

Bringing the sushi bar experience home can be both fun and delicious. The Spicy Volcano Roll combines fresh ingredients with a spicy topping that will impress your family and friends. Making sushi at home allows you to customize flavors and enjoy fresh sushi anytime. Plus, it’s a great activity to do with loved ones!

How to Make Spicy Volcano Roll

Ingredients:

2 cups sushi rice
2 ½ cups water
3 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
4 sheets nori (seaweed)
6 imitation crab sticks (or real crab meat)
1 cucumber, thinly sliced into strips
1 avocado, sliced
2 tablespoons cream cheese
2 tablespoons sesame seeds
6 medium shrimp or ½ cup scallops (chopped)
3 tablespoons mayonnaise
1–2 teaspoons sriracha (adjust to taste)
Soy sauce, for serving

Directions:

Rinse the sushi rice under cold water until the water runs clear. Cook it with water in a rice cooker or saucepan according to the instructions. After cooking, let it rest for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice until it is evenly seasoned. Allow the rice to cool until warm but not hot.
On a flat surface, place a bamboo sushi mat and cover it with plastic wrap. Lay one sheet of nori on the mat, shiny side down.
Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch strip at the top uncovered. Sprinkle sesame seeds over the rice.
Flip the nori over so the rice faces down. At the bottom edge, place cucumber strips, avocado slices, imitation crab sticks, and a small amount of cream cheese.
Roll tightly from the bottom using the mat, applying gentle pressure to keep the shape. Seal the edge with the uncovered strip of nori. Repeat with the remaining ingredients.
Preheat the oven broiler. In a bowl, mix chopped shrimp or scallops with mayonnaise and sriracha until well coated.
Place the sushi rolls on a foil-lined baking sheet. Spread the spicy seafood mixture evenly over the top of each roll.
Broil for 3–4 minutes until the topping becomes bubbly and lightly golden. Remove and let cool slightly.
Using a sharp knife, cut each roll into 6–8 pieces, wiping the blade between cuts for clean slices.
Arrange on a plate, drizzle with extra spicy mayo if desired, and serve with soy sauce.

How to Serve Spicy Volcano Roll

Serve the Spicy Volcano Rolls on a nice platter. You can add a drizzle of extra spicy mayo on top for more flavor. Make sure to have soy sauce on the side for dipping. Fresh ginger and wasabi can also enhance the experience if you enjoy those flavors.

How to Store Spicy Volcano Roll

To store any leftover sushi, wrap it tightly in plastic wrap and place it in an airtight container in the refrigerator. It’s best to eat sushi within a day for the freshest taste. Avoid freezing sushi, as it may change the texture of the rice and ingredients.

Tips to Make Spicy Volcano Roll

Use fresh ingredients for the best flavor.
Wet your hands while working with the rice to prevent it from sticking to your fingers.
If you prefer a more intense spice, add more sriracha to the seafood mixture.
Experiment with different fillings to find your favorite combination!

Variation

You can change the seafood used in the topping. Try using crab meat, lobster, or a mix of your favorite seafood. You can also adjust the level of cream cheese for a creamier texture.

FAQs

1. Can I use brown rice instead of sushi rice?

While you can use brown rice, it will change the texture and flavor. Sushi rice is sticky and perfect for rolling.

2. Is it necessary to use a bamboo mat?

A bamboo mat helps to roll the sushi tightly, but you can use your hands if you don’t have one. Just make sure to apply gentle pressure.

3. Can I make sushi vegan?

Yes! Replace seafood with avocado, bell peppers, or tofu check for a delicious vegan option.