Volcano Roll Recipe

Cook rice

Rinse 2 cups sushi rice under cold water until the water runs nearly clear. Drain and place rice in a rice cooker or saucepan with 2.2 cups water. Cook according to rice cooker instructions, or bring to a boil, reduce to low, cover and simmer 15 minutes then rest 10 minutes off heat.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a wide bowl, gently fold in the vinegar mixture with a wooden paddle or spatula to coat rice without smashing the grains. Fan or let cool to slightly warm (not refrigerator-cold).

Prepare fillings

Cut the surimi sticks in half lengthwise into long thin strips (about 8 strips per stick yield). Julienne enough cucumber to yield about 1/2 cup (remove seeds if watery). Slice the avocado in half, remove pit, peel and slice into 8 long thin slices. Toast 1 tbs sesame seeds in a dry skillet over medium heat until fragrant (30–60 seconds).

Assemble inside-out rolls

Place a sheet of plastic-covered bamboo mat on work surface. Lay one nori sheet shiny side down on the mat. With wet hands, take a handful (about 3/4 cup) of sushi rice and spread it evenly over the nori leaving a 1/2-inch strip at the top edge. Sprinkle toasted sesame seeds over the rice. Carefully flip the nori sheet so rice side is down on the plastic wrap. On the exposed nori, arrange 2 strips of surimi, a row of cucumber julienne and 2 slices of avocado about 1 inch from the bottom edge. Use the mat to tightly roll from the filling edge to create a tube. Gently tighten the roll and set seam side down. Repeat to make 4 rolls total.

Cut rolls

Using a very sharp knife dipped in water and wiped dry between cuts, cut each roll into 8 pieces (32 pieces total). Arrange pieces on a baking sheet lined with parchment for topping.

Make spicy crab salad

In a bowl, combine 8 oz shredded imitation crab or real crab meat with 4 tbs Japanese mayonnaise, 1.5 tbs Sriracha (adjust to taste), 0.5 tbs chili garlic sauce if using, 2 tbs thinly sliced green onion and 1 tsp lime juice. Mix until well combined and taste; adjust heat or mayo for desired creaminess.

Broil or torch topping (optional)

For the classic 'volcano' finish, preheat oven broiler on high. Spoon about 1 heaping tablespoon of the spicy crab mixture onto the top of each sushi piece. Place the baking sheet under the broiler 4–6 inches from heat and broil 1–2 minutes until the topping is slightly browned and bubbling (watch carefully). Alternatively, use a kitchen blowtorch to gently brown the tops for 10–20 seconds each.

Finish rolls

After broiling/torching, immediately spoon or lightly sprinkle 3 tbs masago over the warm spicy crab topping so it sticks. Drizzle unagi sauce and spicy mayo over the plated rolls in thin lines for visual appeal (about 2 tbs unagi sauce and 2 tbs spicy mayo total).

Serve

Transfer volcano roll pieces to a serving plate. Garnish with remaining sliced green onion if desired, serve with pickled ginger and wasabi on the side. Serve warm so the spicy crab topping is slightly hot while rice and fillings are room temperature. Makes about 4 rolls (32 pieces) — servings: 4.