Volcano Roll Recipe

Rinse the sushi rice under cold water until the rinse runs clear to remove excess starch. Drain well.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the seasoning into the hot cooked rice with a rice paddle or wooden spoon, fanning as you stir to cool the rice to room temperature. Cover with a damp towel until ready to use.

Prepare the shrimp for tempura: Butterfly each shrimp by cutting almost through the back and opening flat. Pat dry with paper towels.

Make a light tempura batter: In a bowl whisk the egg lightly, add cold sparkling water, then gently fold in the flour and cornstarch. Do not overmix; some lumps are fine. Keep batter cold (place bowl over ice if possible).

Heat vegetable oil in a deep pot to 350–360°F (175–180°C). Test with a small drop of batter; it should sizzle and rise quickly.

Coat shrimp in a light dusting of flour if you want extra adherence, then dip into batter. For extra crunch, press into panko breadcrumbs after battering. Fry shrimp in batches until golden and crisp, about 2–3 minutes depending on size. Drain on a wire rack or paper towels. Let cool slightly, then trim to length of the roll if needed.

Place a bamboo sushi mat on plastic wrap. Lay one nori sheet shiny-side down on the mat. Wet your hands and spread half of the sushi rice evenly over the nori, leaving a 1/2-inch strip at the far edge. Press rice firmly but gently. Flip the nori so rice is down (inside-out roll) if you prefer the rice outside; for Volcano Roll keep rice-out style.

Along the near edge of the nori (closest to you), place cream cheese strips (about 1.5 oz total per roll), 1.5 oz sliced eel, and 3 tempura shrimp in a row. Do not overfill.

Use the bamboo mat to roll the sushi away from you, tucking the filling and forming a tight roll. Seal the exposed nori edge with a little water. Repeat with second nori sheet and remaining ingredients to make 2 rolls (8 pieces total).

If you rolled rice-out (inside-out style), you may want to shape the roll with the bamboo mat set in a towel and press gently to form a rounded cylinder.

In a bowl combine flaked crab, 3 tbs Japanese mayonnaise, sriracha, and tobiko (if using). Taste and adjust heat or mayo to preference. The mixture should be moist but not soupy.

Spoon the spicy crab mixture onto a rimmed baking sheet or heatproof plate in small mounds—one mound for each piece of roll (8 mounds total).

Optionally brown the topping: To create the classic 'volcano' look, briefly broil or torch the crab mounds. For broiling, preheat oven broiler on high, place the tray about 6 inches from heat and broil 1–2 minutes until lightly browned and bubbling. Watch carefully to avoid burning. If using a blowtorch, torch until lightly charred on top, about 15–30 seconds per mound.

Make the mayo sauce by mixing 4 tbs Japanese mayonnaise with 1 tsp heavy cream (or milk) to loosen to a drizzle-able consistency. Transfer to a squeeze bottle or small piping bag.

Slice each roll into 4 pieces (for 2 rolls) to yield 8 pieces total using a very sharp, wet knife. Wipe the knife between cuts for clean slices.

Place cut roll pieces on a serving plate. Spoon or pipe a mound of the broiled spicy crab topping onto each piece. Drizzle unagi (eel) sauce over the rolls and drizzle the mayo sauce in crosshatch or dots.

Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately with pickled ginger and wasabi on the side.