Volcano Roll Recipe
Shrimp tempura, cream cheese, avocado slices, spicy kani, tobiko
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Ingredients
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Sushi Components
Sushi Rice
Nori and Garnish
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker instructions or by boiling in water (use a 1:1 ratio of rice to water).
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a separate small bowl, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Pour this mixture over the rice and gently fold it in with a wooden spatula. Allow the rice to cool to room temperature.
Prepare Sushi Ingredients
- 3
- 4
Prepare Shrimp Tempura
If not pre-cooked, prepare shrimp tempura according to package instructions or your preferred method. Ensure they are crispy and ready to use.
Assemble the Volcano Roll
- 5
Lay Nori on Bamboo Mat
Place a sheet of nori, shiny side down, on a bamboo sushi mat.
- 6
Spread Sushi Rice
Wet your hands to prevent sticking, then grab a handful of sushi rice and evenly spread it over the nori, leaving a 1-inch border at the top.
- 7
Add Fillings
In the center of the rice, add a line of shrimp tempura, cream cheese, spicy kani, and avocado slices.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.
- 9
Slice the Roll
Using a sharp, wet knife, slice the roll into 8 equal pieces.
- 10
Garnish with Tobiko and Spicy Mayo
Sprinkle tobiko on top of the sushi roll and drizzle with spicy mayo. Optionally, sprinkle sesame seeds for added flavor.