Hawaiian Volcano Roll Recipe

Rinse 2 cups short-grain sushi rice under cold water until the water runs almost clear (about 4–6 rinses). Drain and place rice and 2.2 cups water in a rice cooker or pot.

Cook rice according to rice cooker instructions or bring to a boil, reduce heat to low, cover and simmer 15–18 minutes. Remove from heat and let stand, covered, for 10 minutes.

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Cool to room temperature.

Transfer hot cooked rice to a large shallow bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula, fanning the rice as you fold to cool quickly and give it a glossy finish. Cover with a damp towel and keep at room temperature until assembly.

Prepare shrimp: if using raw shrimp, devein and make 3 shallow cuts on the underside to prevent curling; pat dry. Leave tails on for presentation.

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

Make a light tempura batter: whisk 1 egg white until slightly frothy, add 3 tbs flour and 2 tbs cornstarch, then gently stir in 3 tbs ice water. Do not overmix; small lumps are fine and keep batter cold.

Dip each shrimp into batter and carefully lower into hot oil. Fry in batches until golden and crisp, about 2–3 minutes. Remove to a wire rack or paper towel-lined plate to drain. Keep warm.

Prepare seafood: chop 4 oz scallops into small pieces and roughly shred 6 oz imitation crab. Chop the 6 small cooked shrimp for added texture (reserve a few whole for garnish if desired).

Make spicy masago mayo: in a bowl combine 6 tbs mayonnaise, 2 tbs sriracha and 2 tbs masago; stir until smooth. Reserve about 2 tbs of this mixture for drizzling. Taste and adjust heat or salt.

Combine chopped scallops, shredded crab and chopped shrimp with 3–4 tbs of the spicy masago mayo mixture, 1 tsp lemon juice, a pinch of salt and a grind of black pepper. Mix gently until evenly coated. This mixture will be used on top of the roll.

Arrange nori sheets and bamboo rolling mat (cover mat with plastic wrap to prevent sticking). Wet hands with water mixed with a little rice vinegar to prevent sticking.

Place one nori sheet shiny-side down on the mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice.

Sprinkle toasted sesame seeds lightly over the rice for subtle flavor (optional). Flip the nori so rice side is facing down on the mat (so filling will be inside).

Along the near edge of the nori (closest to you), place two tempura shrimp side by side (tails pointing out), and a strip of cream cheese beside them.

Using the bamboo mat, roll the nori tightly away from you, tucking the filling and compressing into a compact cylinder. Seal the edge with a little water.

Repeat to make 3–4 rolls (depending on how thick you like them). Let rolls rest seam-side down for a minute to settle.

Using a sharp, wet knife, slice each roll into 8 pieces. Wipe the knife between cuts to keep clean, achieving clean slices.

Preheat your oven broiler or a kitchen torch. Arrange the sliced rolls on a foil-lined baking sheet or heatproof platter.

Spoon a generous mound (about 1 to 1.5 tbs) of the scallop-crab-shrimp masago mayo mixture onto the center of each sushi piece so it forms a small dome.

Drizzle a little eel sauce over the rice portions of each piece and around the plate for flavor.

Sprinkle the remaining masago (if any) on top of the mayo domes and a little toasted panko for crunch if using.

Broil on high for 1–2 minutes until the topping is bubbling and slightly browned. If using a torch, torch until lightly charred and bubbly. Watch carefully to avoid burning.

After broiling, remove from oven and let cool 1–2 minutes. Drizzle reserved spicy masago mayo and a little extra eel sauce over each piece.

Garnish with sliced green onion and a few extra whole cooked shrimp or a sprinkle of sesame seeds.

Serve immediately with soy sauce, pickled ginger and wasabi on the side.