Volcano Roll Recipe

Prepare sushi rice

If not already made, cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While still warm, fold in rice vinegar seasoning (2 tbs) and 1/2 tsp sugar if desired. Fan and cool to room temperature. Gently stir to avoid crushing grains.

Prepare shrimp for tempura

Peel and devein shrimp leaving tails on. Make 3 shallow cuts on the underside to straighten shrimp. Pat shrimp dry with paper towel and lightly dust with 2 tbs flour to help batter adhere.

Make tempura batter & fry shrimp

In a bowl, whisk tempura batter mix with ice-cold water until just combined (slightly lumpy). Heat vegetable oil in a deep pan to 350°F / 175°C. Dip each shrimp into batter, then carefully lower into oil. Fry 2–3 minutes until golden and crisp. Remove and drain on a wire rack or paper towel. Keep warm.

Assemble rolls

Place a bamboo sushi mat covered with plastic wrap on the work surface. Put one nori sheet, shiny side down. Wet hands with water mixed with a little rice vinegar to prevent sticking. Spread half the prepared sushi rice in an even layer over the nori, leaving a 1/2 inch (1 cm) gap at the top edge. Flip the nori+rice so rice faces down on the mat (optional for inside-out roll). On the side closest to you, layer shredded lettuce (about 1/2 cup), julienned cucumber (1/4 cup), and two tempura shrimp aligned horizontally (tails slightly extending). Lightly brush with a few drops of soy sauce.

Using the mat, lift the edge nearest you and roll away from you, tucking the filling and forming a tight cylinder. Press gently to seal. Repeat to make a second roll with the remaining ingredients. Trim roll edges with a sharp, damp knife and cut each roll into 6–8 pieces.

Prepare tuna mixture

In a chilled bowl, combine finely diced sushi-grade tuna (6 oz) with 3 tbs mayonnaise, 1 tsp sriracha, 1 tbs sweet chili sauce, 1/2 tsp soy sauce, 1/4 tsp sesame oil and 2 tbs thinly sliced scallions. Mix gently until evenly coated. Taste and adjust heat or sweetness as preferred. Sprinkle in toasted sesame seeds and stir once.

Top the rolls

Spoon or mound the sweet & spicy tuna mixture onto each sliced roll piece so each piece gets a generous portion of the volcano topping. Alternatively, arrange the roll slices on an ovenproof tray and place a small heap of tuna on each piece.

Optional torching (to slightly caramelize)

If you want a lightly seared finish, quickly torch the tuna topping with a kitchen blowtorch for 1–2 seconds per piece to slightly char and warm the mayo. Do not over-torch—just to give a little color and smokiness.

Drizzle unagi sauce (or additional sweet chili glaze) and optional spicy mayo in thin lines over the topped rolls. Sprinkle additional sliced scallions and sesame seeds for garnish.

Arrange volcano rolls on a platter with pickled ginger and wasabi on the side. Serve immediately while tempura shrimp remain crisp.