Volcano Maki Recipe

Cook and season rice

Rinse the short-grain rice under cold water until the water runs nearly clear (about 3–4 rinses). Drain and place rice with 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 remove from heat and let rest 10 minutes covered.

Meanwhile, warm the rice vinegar, sugar and salt in a small pan (or microwave briefly) just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a wooden paddle or spatula using cutting-and-fanning motions to cool and gloss the rice. Cover with a damp towel until ready to use.

Cut each nori sheet in half crosswise if making smaller rolls or keep full size for 4 rolls. Lightly brush nori with neutral oil to help rice stick if desired. Have a bamboo mat lined with plastic wrap ready.

Prepare shrimp: pat shrimp dry, make three small shallow cuts along the belly side to keep them straight while frying. Season lightly with 1/4 tsp salt.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy.

Make tempura batter: in a bowl, combine 3 tbsp flour and 1 tbsp cornstarch with 1/4 tsp salt. Add the lightly beaten egg and pour in ice-cold sparkling water; mix briefly with chopsticks or a fork — do not overmix, batter should be slightly lumpy and cold.

Dredge each shrimp lightly in a dusting of flour (not included separately; use a bit from the batter flour), then dip into tempura batter, letting excess drip off. Fry 2–3 shrimp at a time until golden and crisp, about 2–3 minutes. Remove to a wire rack or paper towel-lined tray to drain and keep warm.

Combine Japanese mayonnaise, sriracha, gochujang, sesame oil and 1/2 tsp lime juice in a small bowl. Taste and adjust heat with more sriracha or gochujang if desired. Fold in fish roe if using for extra texture and briny pop.

Transfer lava mayo to a squeeze bottle or piping bag for neat application on top of the roll later.

Place chopped jalapeño, cilantro, lime juice, Greek yogurt, olive oil and 1/4 tsp salt in a blender or food processor. Blend until smooth, scraping down sides as needed. Taste and adjust salt or lime. If sauce is too thick, thin with 1–2 tsp water until a pipeable but slightly runny consistency is reached.

Strain through a fine sieve if you want a very smooth green sauce. Transfer to a squeeze bottle.

Lay a bamboo mat covered with plastic wrap on your work surface. Place a full nori sheet shiny side down. With wet hands, spread an even layer of sushi rice over the nori leaving a 1/2 inch (1 cm) strip at the far edge. Sprinkle toasted sesame seeds over the rice.

Flip the nori so rice side is down on the plastic wrap (for inside-out roll). Place 2 tempura shrimp in a line near the edge closest to you, tails extending slightly beyond the nori. Add a thin line of lava mayo along the shrimp and a tiny drizzle of jalapeño sauce if desired.

Using the bamboo mat, roll away from you, tucking ingredients and pressing gently to form a tight roll. Seal the edge with a little water on the bare nori strip. Repeat to make remaining rolls (should yield about 4 rolls, 8 pieces each).

Place the rolls on a cutting board. Using a sharp, wet knife, cut each roll into 8 pieces by first cutting in half, then quarters, then eighths — rinsing knife between cuts to keep slices clean.

Arrange the sliced rolls on an oven-safe tray or skillet just large enough to hold them in a single layer. Pipe or spoon a generous dollop of lava mayo on top of each slice.

Finish with a small dot of jalapeño sauce on top of each mayo mound for color and heat. If you like a lava effect and extra char, torch the mayo briefly with a culinary blowtorch until lightly browned and bubbly (about 2–4 seconds per piece) — keep torch moving to avoid burning. Alternatively, place under a hot broiler for 1–2 minutes watching closely.

Garnish with sliced green onion, a few grains of fish roe if using, and serve immediately with pickled ginger and soy sauce on the side.