Volcano Roll Recipe

Rinse the short-grain sushi rice under cold water in a bowl or sieve, swirling and draining until the water runs mostly clear (about 4–6 rinses). This removes excess surface starch for shiny, non-sticky rice.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a simmer on medium-high, then reduce to low, cover, and cook 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave-safe bowl until sugar dissolves (do not boil). Let cool slightly.

Transfer cooked rice to a large shallow nonreactive bowl (a hangiri if available). Pour the vinegar mixture over the hot rice and fold gently with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice to near room temperature (this helps create glossy rice). Cover with a damp towel until ready to use.

Prepare seafood

Chop the shrimp and scallops into small, roughly uniform pieces so they will cook quickly and hold together as a topping.

Heat neutral oil in a small skillet over medium heat. Add chopped seafood, a pinch of salt and pepper, and sauté just until they begin to turn opaque (about 1–2 minutes). Remove from heat and let cool slightly. (Alternatively, you can use raw chopped seafood and bake briefly under the broiler in step below; quick sauté improves texture and reduces rawness.)

In a bowl, combine the cooled seafood with 4 tbsp spicy mayo (mix Japanese mayonnaise with sriracha to taste — about 1–1.5 tbsp sriracha), 1 tbsp unagi sauce, 0.5 tsp sesame oil, and 1 tbsp masago or tobiko if using. Adjust salt and pepper to taste; stir until evenly coated.

Preheat your oven broiler or a kitchen torch for final melting. Transfer the seafood-mayo mixture to a small ovenproof dish or sheet of foil on a baking sheet if broiling. Spoon into a thin layer to be able to broil quickly.

Broil the mixture 1–2 minutes until the top is slightly browned and bubbly (watch carefully to avoid burning). If using a torch, torch until mayo bubbles and char appears in spots. Remove and keep warm. The topping should be hot and slightly caramelized when placed on rolls.

Prepare your rolling area: cover a bamboo mat with plastic wrap. Place a sheet of nori shiny-side down on the plastic-wrapped mat.

Wet your hands with a mixture of water and a little rice vinegar (to prevent sticking). Take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) bare strip at the top edge to seal. Press rice gently but firmly; do not mash.

Flip the nori and rice so rice faces down on the plastic wrap (this creates an inside-out roll). On the exposed nori side, arrange a strip of shredded crab (about 2 oz per roll), a few julienned cucumber pieces, a couple slices of avocado, and a sprinkle of sliced green onion in a line about 1 inch from the bottom edge.

Using the mat, lift the bottom edge and roll firmly but gently to form a tight cylinder, tucking the filling as you go. Apply gentle pressure to shape the roll. Use the bare nori strip at the end to seal the roll (moisten with a little water if needed).

Repeat to make 3–4 rolls total depending on how many nori sheets you used. Trim the ends of each roll for neatness with a sharp, wet knife.

Place the rolls seam-side down on a baking sheet or plate. Spoon or pipe a generous mound (about 2–3 tbsp) of the hot volcano topping along the center of each roll, covering the top in a volcano-like ridge.

If you prefer the topping warm and slightly charred, place the assembled rolls under the broiler 1–2 minutes or use a kitchen torch to brown the mayo until bubbly and slightly caramelized.

Garnish with a drizzle of unagi sauce, a sprinkle of toasted sesame seeds, masago/tobiko if desired, and microgreens or cilantro. Slice each roll into 6–8 pieces with a sharp wet knife, wiping the blade between cuts for clean slices.

Arrange the sliced volcano roll pieces on a serving platter. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Leftovers: store any leftover rolls (without torching again) in an airtight container in the refrigerator and eat within 24 hours for best texture. Reheat the topping briefly in a warm oven if needed before serving.