Lobster Volcano Roll Recipe

Cook rice

Rinse 2 cups short-grain sushi rice in cold water until the water runs clear (about 4–6 rinses). Drain and combine 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 15–18 minutes. Remove from heat and let rest 10 minutes, covered.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small saucepan just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in seasoned vinegar with a rice paddle or wooden spoon in a cutting motion to cool slightly and avoid smashing the grains. Fan the rice or leave uncovered until slightly warm (not hot).

Prepare nori and tools

Place a bamboo sushi mat wrapped in plastic on the work surface. Keep a small bowl of water nearby to wet fingers to prevent rice sticking. Lay out 4 full-size nori sheets, have the prepared lobster filling, volcano sauce, tempura crunch, and toppings ready for assembly.

On a nori sheet (shiny side down), spread about 3/4 cup seasoned sushi rice evenly leaving a 1-inch top border. Sprinkle with black sesame seeds. Flip the nori so rice faces down. Place a line (about 3–4 oz total) of lobster filling across the lower third of the nori. Add a thin line of cream cheese cubes and a little masago/tobiko if using. Roll tightly with the sushi mat, pressing gently to form a firm roll. Repeat to make 4 rolls. Let rolls rest seam-side down while preparing crunch and volcano topping.

Make tempura crunch

Mix 0.5 cup tempura batter mix with 0.5 cup cold sparkling water to form a loose batter. Toss 0.75 cup panko into the batter briefly just until coated. Spread coated panko on a sheet tray and allow to air-dry 10 minutes — this creates crisp tempura crunch when fried.

Fry tempura crunch

Heat 2 cups neutral oil in a medium saucepan to 350°F (175°C). Fry small handfuls of the coated panko until golden and crisp, about 30–60 seconds, stirring constantly. Remove with a slotted spoon to a paper towel-lined tray. Cool completely; it should be light and crunchy. Keep warm if assembling immediately.

Prepare lobster filling

In a mixing bowl, melt 1 tbs unsalted butter over low heat and add 1 minced garlic clove; cook 20–30 seconds until fragrant (do not brown). Add 10 oz chopped cooked lobster meat to the butter and warm through, about 1–2 minutes. Remove from heat and toss with 1 tbs lemon juice and 2 sliced green onions (reserve some green onion for garnish). Let cool slightly.

Mix filling base

In a bowl, combine 0.5 cup mayonnaise and 2 tsp sriracha. Fold in warmed lobster mixture and 2 oz small cubes of softened cream cheese and 2 tbs masago or tobiko (if using). Season to taste with a pinch of salt. The filling should be slightly creamy so it can be piped or spooned on top of sliced rolls.

Make volcano sauce

Whisk together 0.5 cup mayonnaise, 2 tsp sriracha, 1 tsp gochujang (optional), 1 tsp soy sauce, and 0.5 tsp sesame oil until smooth. Taste and adjust heat or salt as desired. Transfer sauce to a squeeze bottle or piping bag for easy topping.

If you prefer a baked/scorched volcano topping: reserve about 1/3 of the lobster filling and mix with 2–3 tbs of the volcano sauce. This mixture will be used on top of rolls and briefly broiled to brown.

Slice rolls

Using a very sharp, wet knife, slice each rolled sushi into 8 pieces (for 4 rolls = 32 pieces) or desired size. Wipe the knife clean and re-wet between cuts to keep edges clean.

Top with filling and crunch

Place slices on a serving platter. Spoon or pipe a small mound (about 1 tbs) of the reserved lobster-volcano mixture onto the center of each slice. Sprinkle a pinch of the fried tempura crunch over and around the topping for texture.

Finish with volcano sauce and torch/broil

Pipe a thin ring or dot of volcano sauce over the lobster mound. For the classic 'volcano' effect, broil on HIGH for 45–60 seconds until the sauce and tops are slightly browned and bubbling (watch carefully) or use a culinary torch to lightly char the sauce until golden. Remove immediately.

Garnish each piece with reserved sliced green onion, a small sprinkle of black sesame seeds, and microgreens or shiso leaves if using. Serve with soy sauce, pickled ginger, and lime wedges on the side.