Spicy Volcano Sushi Roll

This volcano sushi roll delivers an explosion of flavors that transforms your dining experience into a memorable feast. The combination of succulent seafood topped with creamy spicy mayo creates a perfect balance of heat, umami, and texture that makes restaurant-quality sushi accessible in your own kitchen.

I first made these volcano rolls for my partner's birthday dinner when we couldn't visit our favorite sushi restaurant during lockdown. The look on their face when I brought out these colorful, sauce-drizzled masterpieces was worth every minute of preparation.

Ingredients

• Nori sheets: Crisp seaweed wrappers that hold everything together and add authentic ocean flavor
• Seasoned sushi rice: Provides the perfect sticky base that balances the bold toppings
• Kani sticks: Add sweetness and texture without the cost of real crab
• Mini cucumber: Brings essential freshness and crunch to balance rich toppings
• Prawns and scallops: Create the luxurious seafood mixture that makes this roll special
• Kewpie mayo: Delivers that silky rich texture Japanese restaurants achieve
• Sriracha: Adds customizable heat that wakes up your taste buds
• Cream cheese: Optional ingredient that adds extra creaminess to the lava topping
• Masago: Flying fish roe that provides a satisfying pop and vibrant color
• Unagi sauce: Sweet and savory sauce that ties all flavors together

Step-by-Step Instructions

Prepare the Spicy Mayo:

Combine Kewpie mayo with Sriracha in a small bowl, adjusting the heat level to your preference. The sauce should be smooth and uniform in color with no streaks. Let it rest for a few minutes to allow flavors to meld and develop that signature golden hue.

Create the Lava Topping:

Preheat your oven to 400°F to ensure it reaches proper temperature for cooking seafood. Cut kani sticks into smaller pieces and place in a mixing bowl. Mince shrimp partially leaving some pieces larger for textural contrast. Add scallops, cream cheese and spicy mayo to the mixture. Mix thoroughly with a fork, breaking the kani into thin strands throughout the mixture. Spread additional spicy mayo across the top for extra richness. Bake for 12 to 15 minutes until the mixture bubbles and the shrimp turns pink and opaque.

Roll the Sushi Base:

Place nori sheet with the shiny side down on a bamboo mat. Apply sushi rice evenly across the nori using your fingertips to create an even layer without pressing too firmly. Arrange kani and cucumber strips in a line across the center of the rice. Lift the edge of the mat and roll forward with gentle even pressure to form a tight cylinder. Cover completed rolls with plastic wrap to maintain moisture while preparing remaining components.

Assemble Your Masterpiece:

Slice each roll into thinner pieces than standard sushi about 10 to 12 slices per roll to accommodate the height of toppings. Arrange slices on serving plates with a bit of space between them. Carefully spoon the hot lava mixture onto each piece creating a small mound. Drizzle with additional spicy mayo and unagi sauce in decorative patterns across the pieces and plate. Finish with masago sprinkled on top for color and texture contrast. Serve immediately while the lava topping is still warm.

Pin it

The unagi sauce is my secret weapon in this recipe. Its sweet caramelized flavor creates the perfect counterpoint to the spicy topping. When my sister first tried these rolls, she immediately asked for the recipe despite never cooking Japanese food before that's how approachable yet impressive this dish truly is.

Perfect Rice Technique

The foundation of great sushi is properly cooked and seasoned rice. Rinse your short grain rice thoroughly until water runs clear to remove excess starch. Use a 1 to 1.1 ratio of rice to water and let it rest covered for 10 minutes after cooking. Season with rice vinegar, sugar and salt mixture while the rice is still warm, folding gently with a cutting motion to prevent smashing the grains. Fan the rice while mixing to create the characteristic glossy finish that professional sushi chefs achieve.

Substitution Guide

For a budget friendly version replace scallops with more imitation crab meat. Vegetarians can substitute avocado and tofu for the seafood ingredients in the lava mixture. If unagi sauce is unavailable make your own by simmering equal parts soy sauce and mirin with a bit of sugar until thickened. Regular mayonnaise works if Kewpie isn't available but add a pinch of sugar and extra splash of rice vinegar to approximate the flavor.

Serving Suggestions

Present these volcano rolls on a dark plate to showcase the vibrant colors of the toppings and sauces. Accompany with pickled ginger, wasabi and a small salad dressed with rice vinegar for a complete experience. For a dinner party serve as part of a Japanese inspired spread including miso soup, edamame and cucumber salad. A chilled sake or Japanese beer makes the perfect beverage pairing to cut through the richness of the dish.

Pin it

This recipe is your ticket to creating restaurant-quality sushi at home. With just a few steps and the right ingredients, you can enjoy this impressive dish anytime!

Frequently Asked Questions

→ Can I substitute ingredients in the volcano topping?

Yes, you can substitute prawns with other seafood like crab meat or lobster. If you prefer a vegetarian option, try using diced avocado and mushrooms with the cream cheese base. The cream cheese is optional and can be replaced with extra spicy mayo for a dairy-free version.

→ How do I keep my sushi rice from becoming too sticky?

Rinse your rice thoroughly before cooking to remove excess starch. After cooking, let it cool slightly before adding sushi vinegar. Gently fold the vinegar into the rice with a cutting motion rather than stirring, which can make it mushy. Use a fan to cool the rice as you mix to achieve the perfect texture.

→ How spicy is this volcano roll?

The spice level is customizable based on how much Sriracha you add to the spicy mayo. Start with the recommended half tablespoon and adjust to your tolerance. You can also control the heat by adding more or less spicy mayo to the lava topping and as a drizzle on top.

→ Can I prepare any components ahead of time?

Yes, you can prepare the spicy mayo and the lava topping mixture up to a day in advance and refrigerate. However, it's best to bake the topping just before serving. The sushi rolls themselves can be prepared a few hours ahead and kept wrapped in plastic, but final assembly with the hot topping should happen right before serving.

→ What's the best way to cut the sushi roll neatly?

Use a very sharp knife and wet it with cold water between cuts to prevent sticking. Apply gentle pressure and use a sawing motion rather than pressing straight down. For this volcano roll, cut slightly thinner pieces than usual (10-12 per roll instead of 8) to accommodate the height of the topping.

→ Where can I find ingredients like masago and unagi sauce?

These specialty ingredients are available at Asian grocery stores, Japanese markets, or the international section of well-stocked supermarkets. If unavailable locally, they can be purchased online. For unagi sauce, you can substitute with a homemade version using 1/4 cup soy sauce, 1/4 cup mirin, and 2 tablespoons sugar reduced until thickened.