Description
The Volcano Roll is a show-stopping homemade sushi recipe that combines creamy crab and avocado rolls with a fiery topping of spicy shrimp, drizzled with sauces for a dramatic “lava flow” effect. Perfect for date night, parties, or a fun sushi night at home, it’s flavorful, customizable, and surprisingly beginner-friendly.
Ingredients
2 cups (400 g) sushi rice
4 nori sheets
120 g (4 oz) imitation crab, shredded
1 avocado, sliced
1 cucumber, julienned
60 g (2 oz) cooked shrimp, chopped
2 Tbsp Kewpie mayonnaise (or regular mayo)
1 Tbsp Sriracha sauce (adjust to taste)
1 Tbsp eel sauce
2 Tbsp spicy mayo (for garnish)
1 Tbsp green onions, finely chopped
1 Tbsp sesame seeds
1 Tbsp tobiko (optional, for garnish)
Instructions
Prepare Sushi Rice – Cook sushi rice according to package instructions. While warm, stir in 3 Tbsp rice vinegar, 1 Tbsp sugar, and 1 tsp salt. Let cool completely.
Make the Base Roll – Place a nori sheet shiny side down on a bamboo mat. Spread rice evenly, flip, and layer imitation crab, avocado, and cucumber. Roll tightly and slice into 6–8 pieces.
Mix the Topping – In a bowl, combine chopped shrimp, 2 Tbsp mayo, 1 Tbsp Sriracha, and 1 tsp eel sauce. Stir until creamy.
Assemble the Volcano Effect – Spoon shrimp mixture onto each sushi piece, letting it cascade like lava.
Garnish and Serve – Drizzle with spicy mayo and eel sauce. Sprinkle sesame seeds, green onions, and tobiko if desired. Serve immediately.
Notes
Dip hands in water when handling rice to prevent sticking.
Adjust heat by adding more or less Sriracha.
Teriyaki sauce can substitute for eel sauce in a pinch.
Best served fresh; rice hardens if refrigerated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sushi / Main Course
- Method: Rolling / Assembling
- Cuisine: Japanese-American Fusion