Volcano Recipe

Cook rice

Rinse the sushi rice under cold water until water runs clear. Drain. Combine the rinsed rice and 2.2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and rest covered 10 minutes.

Season rice

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula to avoid crushing grains. Fan the rice as you fold until slightly glossy and near room temperature, about 8–10 minutes.

Lay out nori sheets and, if making handroll-style bases or small bowls, cut each sheet in half if desired. Keep rice covered with a damp towel until assembly.

Prepare fish

Using a very sharp knife, trim and dice the tuna, salmon and hamachi into small uniform 1/4" cubes. Keep the fish chilled until assembly. Combine the three diced fish in a bowl and gently toss to distribute.

Prep jalapeño and avocado

Thinly slice the jalapeño into rounds, removing seeds for less heat if desired. Slice the avocado thinly and brush lightly with lemon juice to prevent browning; reserve for topping.

Lay aside masago and microgreens for final garnish.

Mix volcano topping

Preheat broiler to medium-high (or oven to 450°F/230°C). In a bowl combine shredded crab, chopped scallops, Japanese mayonnaise, sriracha, light soy sauce, melted butter, lemon juice and 1 tsp togarashi. Taste and adjust heat with more sriracha or togarashi as desired. The mixture should be well coated but not watery.

Assemble and bake topping

Spoon the crab-scallop mixture into a shallow oven-safe dish or onto a lined baking sheet in small mounds (enough for 4 portions). Bake under the broiler 2–4 minutes until edges are lightly browned and bubbling; watch closely to prevent burning. Alternatively bake at 450°F for 6–8 minutes until golden. Remove and let rest 1 minute.

Assemble base

Divide the seasoned sushi rice into 4 portions. Place each portion on a plate or into a shallow bowl. If using nori, make small cups or lay a half-sheet beside each rice portion to pick up bites.

Layer fish and jalapeño

Mound an even portion of the mixed diced tuna, salmon and hamachi on top of each rice portion. Tuck 2–3 slices of jalapeño among the fish for heat. Fan avocado slices over or beside the fish.

Top with baked volcano mixture

Spoon a generous tablespoon (or desired amount) of the baked crab & scallop mixture over the center of each fish mound to create the "volcano" effect. The warmed topping will slightly cook the underlying fish and add texture.

Finish and garnish

Sprinkle each portion with a pinch of additional togarashi and a small spoonful of masago. Garnish with microgreens or thinly sliced scallion. Serve immediately with soy sauce, wasabi and pickled ginger on the side.