Volcano Roll Recipe

Rinse the 2 cups sushi rice under cold water until the water runs mostly clear (about 6–8 rinses) to remove excess starch.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil over medium-high, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

While rice rests, mix 3 tbsp rice vinegar, 1.5 tbsp sugar, and 1 tsp salt in a small saucepan and warm gently just to dissolve sugar and salt. Cool slightly.

Transfer rice to a large shallow wooden or plastic bowl (hangiri if available). Immediately fold in the vinegar mixture with a wooden paddle or spatula using cutting and fanning motions to cool rice and create glossy grains. Let rice reach room temperature (do not refrigerate).

Lay a bamboo mat on a flat surface and cover it with plastic wrap. Place one full nori sheet shiny-side down on the plastic.

Wet your hands with a little water to prevent sticking. Spread a thin, even layer of sushi rice over the nori leaving a 1-inch (2.5 cm) strip at the top edge free of rice.

Sprinkle a pinch (about 1/4 tsp) of toasted sesame seeds evenly over the rice.

Carefully flip the nori so the rice faces down on the plastic (this creates an inside-out roll).

On the exposed nori (the interior), arrange a line of shredded crab (about 2 oz per roll), 1/4 cup julienned cucumber, and 2–3 slices of avocado across the center. Add 2 cooked/ tempura shrimp pieces per roll lengthwise if using shrimp inside. Leave about 1/2 inch of nori at each short end.

Using the bamboo mat, roll the nori over the filling, pressing gently but firmly to form a tight cylinder. Pull the mat as you roll to keep tension; seal the edge with a little water on the bare nori strip.

Repeat to make 4 rolls total. Let rolls rest seam-side down for 5 minutes to set.

Preheat your broiler to high (or set oven to 500°F / 260°C). Position an oven rack 6–8 inches from the broiler element.

In a bowl, combine 1 cup mayonnaise, 3 tbsp sriracha, 2 tbsp masago (if using), 2 tbsp finely chopped green onion, 1 tsp soy sauce, and 1 tsp mirin. Mix until smooth and well combined. Taste and adjust heat/salt to preference.

Transfer the mixture to a piping bag or a spoon for topping the rolls.

Place the rolls on a baking sheet lined with foil or an ovenproof platter. Using the piping bag or a spoon, mound the volcano mixture generously along the top center of each roll, creating a volcano-like ridge (about 2–3 tbsp per roll).

Sprinkle a few extra pinches of masago and some chopped green onion over the topping for color.

Broil the topped rolls for 1–2 minutes until the topping is lightly browned and slightly caramelized—watch carefully to avoid burning. If using a torch, torch until golden.

Remove from oven and let rest 1–2 minutes.

Drizzle unagi (eel) sauce and/or spicy mayo across the rolls in a zigzag pattern. Sprinkle additional toasted sesame seeds and thinly sliced scallions on top.

Using a very sharp, wet knife, slice each roll into 8 even pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Arrange sushi on a platter with pickled ginger and wasabi on the side. Serve immediately.