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Volcano Roll Sushi Recipe [So Yummy!]

 5 from 1 reviews

The Volcano Roll will blow your mind and is quite addicting! It comprises sushi rice rolled in seaweed sheets, shrimp, avocado, and cucumber. The spicy lava topping is excellent. This recipe is simple to prepare, and I’ll show you the tricks to creating a delectable crab salad lava topping!

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Volcano roll

22 Best Cooked Sushi Rolls

Many sushi places serve the famed volcano roll, but this homemade version is just as good. Your passion for sushi will grow as a result! My faves among the Japanese seafood sushi rolls are the spicy salmon roll, the caterpillar roll, and this mouthwatering volcano roll.

WHAT IS A VOLCANO ROLL?

The volcano roll, an inside-out maki roll with nori seaweed wrapping the seafood and vegetable ingredients inside and sushi rice on the outside, is recognized for its distinctive appearance, like a volcanic explosion. Then, a baked spicy and creamy “lava”-like crab salad is placed on top to give it the appearance of a volcano or lava.

A highly spicy tuna roll, a cucumber in the middle, and a rock shrimp on top make up the volcano roll, a style of Japanese sushi that is finished off with a bit of basil oil.

Although it is a broad description, the actual ingredients in this hot sushi roll differ. The visual presentation of all volcano rolls is designed to imitate a volcanic eruption, hence the name “volcano roll,” which is a feature that all of them share. However, the only explosion there is a taste explosion.

WHAT SUSHI INGREDIENTS ARE USED IN VOLCANO ROLLS?

A volcano roll typically has seafood (or fake crab), avocado, and cucumber as its fillings. The toppings are created with spicy mayo and shellfish. You can change the fillings and spice level to suit your preferences.

  • Seafood: Crab meat and other seafood are used in the traditional volcano recipe. You can utilize fake seafood like shrimp and scallops and fish like yellow tail, salmon, and crab sticks (kanikama).
  • You can use cucumbers or avocados as vegetables. Make sure to remove the seeds from an American cucumber because they are very watery.
  • Nori (Seaweed Sheets)
  • I advise using Japanese short-grain rice for the most fluffy sushi rice. You can season your rice with a small quantity of rice vinegar, sugar, and salt to give it some taste.
  • Sriracha sauce and mayo can be used to create your spicy mayo.
  • Tobiko or masago (optional)
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volcano roll

Other Recipes:

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Simple Crunchy Roll Sushi

HOW TO CREATE A ROLLING VOLCANO

The volcano roll has a jaw-droppingly stunning appearance, but with a few straightforward suggestions, it’s simpler than you might think:

PREPARE SUSHI RICE

High-quality short-grain sushi rice works best for making sushi rolls. Compared to standard steamed rice, it consumes less water. In addition, making sushi rolls with a 1:1 ratio ensures that the rice will remain fluffy even after being forcefully compressed.

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HOW TO MAKE THE CRAB SALAD TOPPING

The secret to this recipe’s crab salad is the creamy, spicy topping:

  • Cut the shrimp and imitation crab (Kanika) first into small pieces.
  • They should be combined with some spicy mayo, salt, and pepper.
  • Place the mixture on a baking sheet and bake for 10 to 15 minutes at 400 degrees.

Alternative Video Recipe: Homemade Lava/Volcano Sushi Roll

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MAKING THE VOLCANO ROLL

  • The nori seaweed sheet is first covered with a thin coating of cooked rice. Add optional sesame seeds as a garnish. Then turn the nori sheet with rice on it so that the rice is on the bottom.
  • Roll the nori using a bamboo mat after placing the fillings on top. While rolling, use some pressure to tighten it up. When the roll is finished, transfer it to a cutting board and chop it into pieces.
  • Place around eight pieces of sushi on a dish, then add the newly baked crab salad topping on top of it. You can top the dish with tobiko or masago and a drizzle of hot mayo.

WHAT COMPOSES A VOLCANO ROLL?

Volcano rolls typically have two fillings: one for the inside that is made up of seafood or vegetables like cucumber, avocado, or yamagobo, and one for the outer that is made up of sesame seeds or bread crumbs.

IS VOLCANO ROLL SUSHI HEALTHY?

In addition to being a healthy source of protein and Omega 3 fatty acids from the seafood you will be using, this volcano roll has few calories and no added fats.

However, you should be aware that sushi may not be the most sumptuous dinner for those with weakened immune systems because the bacteria in the used raw meat could harm them.

WHAT DO CRUNCHES LOOK LIKE ON SUSHI?

Suppose you’re eating a volcano roll you haven’t made, whether, from a restaurant or a friend. You’ll notice that the outside of the sushi is incredibly crunchy and crispy. This is because the volcano roll’s fine bread crumbs, more prominent than usual, were added to give it a unique texture.

STORAGE METHODS FOR VOLCANO ROLL

I should caution you that if you keep your volcano roll in the fridge for more than three hours, the raw meat may start to grow more bacteria that could be harmful.

Here’s how to preserve your volcano roll in the refrigerator, though:

  • Making sure to ring out any extra water from your sushi volcano roll is the first thing you should do.
  • Next, carefully cover the sushi roll or roll pieces with plastic wrap.
  • It would help if you sealed the plastic wrap to keep air from getting to your sushi. Please put it in the refrigerator. To be safe, you should consume the sushi roll within three hours.

In general, sushi rolls containing raw fish can be stored in the refrigerator for up to 24 hours; after that time, eating the sushi is risky. Contrarily, sushi rolls containing cooked fish or vegetables can remain fresh for 3-5 days in the refrigerator.

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volcano roll

NOTES & TIPS FOR RECIPE

  1. Your Volcano sushi roll needs a rolling sushi mat, which you can purchase online or at Asian stores at a reasonable price.
  2. Tezu, mixed with 1/4 cup water and two tablespoons of rice vinegar, can dip your hands in to stop your rice from sticking to them.
  3. If you prefer a less spicy version of the Volcano sushi roll, alter the amount of Sriracha sauce or Sriracha mayo, or use plain mayo in its place.
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VOLCANO ROLL


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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  • Author: Emily Roselyn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15minutes
  • Yield: 32

Description

 

The Volcano Roll will blow your mind and is quite addicting! It comprises sushi rice rolled in seaweed sheets, shrimp, avocado, and cucumber. The spicy lava topping is excellent. This recipe is simple to prepare, and I’ll show you the tricks to creating a delectable crab salad lava topping!


Ingredients

For Sushi Rice

  • 1 Β½ cup sushi rice short-grain sushi rice

  • 1 Β½ cup water

  • 1 Β½ tablespoon optional sushi vinegar ( you can substitute by mixing one tablespoon rice vinegar, Β½ tablespoon sugar, and Β½ teaspoon salt )

Crab Salad Topping

  • 8 oz imitation crab (Kanikama)

  • 6 oz shrimp

  • 1 cup spicy mayo (substitute by mixing Sriracha sauce with mayo with a 1:2 ratio)

  • salt and pepper (to taste)

For Volcano Roll Sushi

  • 6 oz imitation crab (or crab meat)

  • One avocado

  • Two sheets of nori seaweed

  • Β½ cucumber (cut into ΒΌ-inch strips)

  • One tablespoon of sesame seeds (optional)

Garnish (optional)

  • masago or tobiko

  • spicy mayo


Instructions

  • Cooking sushi rice is as simple as adding water and rinsing rice to a rice cooker, and following the cooking instructions. After it has finished cooking, pour the hot rice into a big bowl and allow it to cool somewhat. Stir in the sushi vinegar while it’s still very heated (or the mixture of rice vinegar, sugar, and salt).
  • While the rice is cooking, preheat the oven to 400Β°F (200Β°C). Next, prepare the crab salad topping.
  • Cut shrimp and fake crab imitations into small pieces.
  • Chopping up shrimp and crab imitations into small pieces.
  • They should be combined with some spicy mayo, salt, and pepper. (If you want to make a version without spice, just use mayo.)
  • Salt, pepper, and hot mayo are added to the bowl.
  • Bake the mixture for 10 to 15 minutes or until the top, begins to turn golden.
  • Category: Main Course
  • Method: Baked
  • Cuisine: Japanese

Nutrition

  • Serving Size: 32
  • Calories: 78kcal
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 18mg

Keywords: Volcano Roll, Volcano Roll Sushi

FAQs About Volcano Roll

What materials make up a volcano roll?

Sushi made with shrimp, imitation crab, or spicy tuna is a volcano roll. Additionally, it is typically stuffed with cucumber and wrapped in nori seaweed and sushi rice. In contrast to cold sushi, this roll has a cooked, creamy crab or bay scallop topping.

What materials make up a volcano roll?

Sushi made with shrimp, imitation crab, or spicy tuna is a volcano roll. Additionally, it is typically stuffed with cucumber and wrapped in nori seaweed and sushi rice. In contrast to cold sushi, this roll has a cooked, creamy crab or bay scallop topping.

Has the volcano roll been cooked?

The volcano roll, an inside-out maki roll with nori seaweed wrapping the seafood and vegetable ingredients inside and sushi rice on the outside, is recognized for its distinctive volcano eruption-like appearance. Then, to make it resemble a volcano or lava, a baked spicy and creamy “lava”-like crab salad is placed on top.

Is a volcano roll good for you?

How healthy is sushi in a volcano roll? In addition to being a healthy source of protein and Omega 3 fatty acids from the seafood you will be using, this volcano roll has few calories and no added fats.

All volcano rolls are they the same?

For instance, the seafood used in different volcano roll recipes may vary. Instead of shrimp, some people could choose to use scallops or salmon. Apart from it, though, every other ingredient is essentially constant.

More Alternative Sushi Recipes to try!

KAPPA MAKI (CUCUMBER ROLL)

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kappa maki

A straightforward sushi roll (maki) called kappa maki is constructed of cucumber wrapped in sushi rice and dried seaweed. It is one of the few vegetarian sushi recipes available. A kappa roll offers the ideal harmony of flavors and textures despite having a very minimal list of ingredients and being easy to prepare.

When creating kappa maki, we prefer to use either small Japanese cucumbers or English cucumbers. Both varieties of cucumber have very few (if any) seeds and thin skin, which is the ideal light crispness.

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NATTO ROLL

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natto roll

The term “natto” () refers to fermented soybeans, which were historically eaten for breakfast in Japan. Natto has a… slightly complex texture and is frequently topped with ingredients like soy sauce, karashi mustard, and sliced scallions.

You know, natto has a texture that could be characterized as slimy and sticky, despite the fact that many people (including us) adore it.

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