Volcano Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until runoff is mostly clear (about 6–8 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon while fanning the rice to cool. Cover with a damp towel and keep at room temperature until assembly.

Prepare fillings

Mix 8 oz shredded imitation crab with 3 tbs mayonnaise, 1 tsp sriracha, 1 tsp sesame oil, and 1 tbs toasted sesame seeds until combined. Slice avocado and julienne the seeded cucumber. Lay out nori sheets on a bamboo mat lined with plastic wrap.

Assemble rolls

With wet hands, spread about 3/4 cup seasoned sushi rice evenly over each nori sheet leaving a 1/2-inch top edge clear. Flip the nori so rice faces down on the plastic (optional for inside-out roll). Place a strip of the crab mixture, a few julienne cucumber pieces, and avocado slices across the center. Roll tightly using the bamboo mat, sealing the top edge with a little water. Repeat for remaining sheets.

Optional crisping

If you prefer a slightly crisp exterior, heat 1 cup neutral oil in a skillet to 325°F (medium). Lightly fry the rolled sushi seam-side down for 20–30 seconds per side until just golden, then drain on paper towels. This step is optional and changes it to a tempura-style outside.

Slice rolls

Using a very sharp knife moistened with water, slice each roll into 6–8 pieces. Clean the knife between cuts to maintain clean edges.

Prepare topping

In a bowl combine 6 oz chopped raw scallop (or extra crab), 4 tbs mayo, 1.5 tbs sriracha, 1/2 tsp smoked paprika, 1/2 tsp soy sauce, 1/2 tsp toasted sesame oil, and 1 tbs sliced green onion. Mix thoroughly until cohesive.

Broil topping

Preheat the oven broiler to high and position a rack 6–8 inches from the heat source. Spoon a generous tablespoon of the spicy topping onto each sliced roll piece, mounding it in the center. Place rolls on a baking sheet lined with foil. Broil 2–4 minutes until the topping is bubbly and lightly browned (watch carefully to avoid burning). Alternatively, use a kitchen torch to brown the topping evenly.

Sauce and garnish

Drizzle unagi sauce and spicy mayo over the broiled volcano topping. Garnish with additional sliced green onion, a sprinkle of toasted sesame seeds, pickled ginger on the side, and wasabi to taste.

Serve

Arrange the volcano roll pieces on a platter and serve immediately while topping is warm.