Volcano Roll Recipe
Make Volcano Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Filling
Toppings
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions. Alternatively, cook in a pot on the stove over medium heat until the water is absorbed and rice is tender.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare the Filling
- 4
- 5
Mix Filling
In a bowl, combine the crab meat and spicy mayo, mixing well.
Assemble the Volcano Roll
- 6
Lay Out the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side facing down.
- 7
Spread the Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving a small border at the top.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you. Press gently but firmly to shape the roll. Seal the edge with a little water.
- 10
Slice the Roll
Use a sharp knife to slice the roll into 6-8 pieces. Wet the knife between cuts for cleaner slices.
Add Toppings
- 11
Prepare the Volcano Topping
In a small bowl, mix sriracha and masago together.
- 12
Top the Rolls
Spoon the sriracha-masago mixture over the top of the sliced rolls. Sprinkle with sesame seeds.
