Volcano Roll Recipe

Rinse the sushi rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain.

Combine rinsed rice and 2.25 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 minutes, then rest 10 minutes off heat.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves. Let cool slightly.

Transfer cooked rice to a wide bowl, gently fold in vinegar mixture with a wooden spoon or rice paddle to season and cool to room temperature. Keep covered with a damp towel until rolling.

Place 1 nori sheet shiny side down on a bamboo mat (covered with plastic wrap if desired). With wet hands, spread about 1/2 cup sushi rice into an even layer leaving a 1-inch strip at the top edge of the nori uncovered.

Pat shrimp dry and make 3 shallow diagonal slits on the underside of each shrimp to prevent curling.

Season shrimp lightly with 1/2 tsp salt. Set aside.

Make tempura batter: in a bowl whisk together 1 cup flour and 1 tbsp cornstarch. Lightly beat 1 egg and add to dry mix along with 3 tbsp cold sparkling water (add a couple of ice cubes to keep very cold if desired). Mix very briefly — batter should be a bit lumpy and cold.

Heat 2–3 inches of vegetable oil in a deep pot or heavy skillet to 350°F / 175°C. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise quickly.

Dip each shrimp into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches 2–3 minutes until golden and crisp. Drain on a wire rack or paper towel-lined tray. Keep warm.

When cooled slightly, if needed, gently press tails to straighten for easier rolling.

Slice the red bell pepper into thin julienne strips (about 2–3 inches long). If using cucumber, seed and slice into thin long strips.

Cut cream cheese into 8 long strips (about 1/4-inch x 3-inch) by softening slightly for easier slicing.

With the nori and rice prepared (rice on nori leaving top 1-inch bare), place two tempura shrimp lengthwise across the rice about 1 inch from the bottom edge with tails pointing left. Place 2 strips cream cheese and a few strips red pepper alongside the shrimp. If using cucumber add 2 thin strips.

Using the bamboo mat, lift the bottom edge and roll tightly away from you, tucking the filling and forming a tight cylinder. Press gently to seal. Lightly moisten the top 1-inch bare nori edge with water and finish rolling to seal.

Repeat to make 3 more rolls (should yield 4 rolls total). Using a sharp, wet knife slice each roll into 6–8 pieces, wiping the knife between cuts for clean slices.

In a bowl combine shredded crab with 3 tbsp mayonnaise, 1 tsp sriracha, 1/2 tsp gochujang (if using), 1/2 tsp sesame oil, and 1 tbsp finely sliced green onion. Mix until cohesive and adjust heat to taste. Stir in toasted sesame seeds.

Taste and adjust seasoning — add a pinch of salt or more mayo/sriracha as desired. Keep chilled until ready to use.

Make volcano sauce by whisking together 4 tbsp mayonnaise, 1.5 tsp sriracha, 1 tsp sweet chili sauce and 1/2 tsp lime juice until smooth. Transfer to a squeeze bottle or piping bag.

Place sushi pieces on a serving plate. Spoon a generous portion (about 1–2 tbsp) of the spicy crab salad onto each roll slice, mounding it so it overflows slightly.

Using the squeeze bottle, drizzle volcano sauce over each mound of crab salad. Optionally torch the sauce briefly (using a culinary blowtorch) to warm and lightly char the top for the classic 'volcano' finish — about 5–8 seconds per piece. If you do not have a torch, broil briefly in a very hot oven (watch closely) or serve as-is.

Garnish each piece with a small pinch of masago or tobiko, additional sliced green onion, and a sprinkle of toasted sesame seeds. Serve with pickled ginger, wasabi and soy sauce.