Volcano Roll Recipe

Rinse and cook rice

Rinse 1.5 cups sushi rice under cold water until water runs clear to remove excess starch. Drain. Combine rinsed rice and 1.65 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl (wood or plastic preferred). Gently fold the vinegar mixture into the rice with a wooden spatula using slicing motions to avoid smashing grains. Fan the rice as you fold to cool and give a glossy finish. Cover with a damp towel and keep at room temperature while assembling (do not refrigerate).

Prepare fillings

Mix shredded crab with 3 tbs mayonnaise until combined; season lightly with a pinch of salt if desired. Julienne cucumber and slice avocado. Keep ingredients close at hand for efficient rolling.

Lay out nori and rice

Place plastic-wrapped bamboo mat on the work surface. Put 1 nori sheet shiny side down on the plastic. Wet your hands with water (and a splash of rice vinegar if you like) to prevent sticking. Spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1/2-inch (1 cm) strip along the top edge of the nori free of rice.

Add fillings and roll

Across the center of the rice, place a strip of crab-mayo mix (about 3 oz), a row of cucumber (about 1/4 cup), and 4–6 slices of avocado. Begin rolling using the mat: lift the edge closest to you, tuck the fillings, and roll away to form a tight cylinder. Use gentle pressure to create a firm roll. Repeat for the second nori sheet and remaining fillings. Trim roll edges with a sharp wet knife and cut each roll into 8 pieces, wiping the knife between cuts.

Prepare seafood topping

If using scallops, chop them into small pieces; if using shrimp, finely chop. In a bowl combine 6 oz chopped seafood, 3 tbs spicy mayo (mix mayonnaise with sriracha to taste, about 1:1), 1 tbs masago or tobiko, 1 tbs thinly sliced green onion, 0.5 tsp soy sauce, and 0.5 tsp lemon juice. Mix until well combined. Taste for seasoning; add a drop more sriracha or soy if desired.

Top the rolls

Place the sliced sushi rolls on a heatproof tray or plate. Using a spoon, mound about 1–1.5 tbs of the seafood mixture onto the center of each sushi piece, forming a small volcano-shaped heap so the topping sits on the rice surface.

Broil or torch

Option A - Torch: Using a culinary blowtorch, brown and slightly char the seafood topping until it becomes lightly caramelized (about 10–20 seconds per piece; move torch continuously). Option B - Broiler: Preheat oven broiler on high, place tray 4–6 inches below the broiler element and broil 2–4 minutes until the topping is bubbling and lightly browned. Watch carefully to avoid burning.

Sauce and finishing

Drizzle eel sauce over the plated rolls (about 2 tbs total) and add thin zig-zag of extra spicy mayo (about 2 tbs). Sprinkle toasted sesame seeds and additional sliced green onion if desired. Serve pieces with pickled ginger and a small dollop of wasabi on the side.