Volcano Roll Recipe

If not already cooked, rinse 1 1/2 cups short-grain sushi rice until water runs clear, then cook according to package instructions to yield about 2 cups cooked rice. While rice is hot, gently fold in 3 tablespoons rice vinegar seasoning (mix 3 tbs rice vinegar with 1/2 tbs sugar and a pinch of salt) until evenly coated. Spread rice in a shallow bowl to cool to near room temperature, cover with a damp towel or plastic wrap to prevent drying.

Once rice is slightly warm (not hot), season with the 1/4 tsp salt and the 1/2 tsp sugar if needed, tasting a small grain to check balance. Keep covered until ready to assemble.

Pat shrimp dry. Set up a dredging station: one bowl with 1/2 cup flour, one bowl with the beaten egg, one plate with 1 cup panko. Lightly season shrimp with a pinch of salt.

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 20–30 seconds.

Dredge each shrimp in flour, shake off excess, dip in beaten egg, then press into panko to coat. Fry shrimp in batches for 1–2 minutes until golden and just cooked through. Remove to a paper-towel-lined plate and keep warm. Shrimp will continue to cook slightly while assembling; do not overcook.

In a small bowl, whisk together 3/4 cup mayonnaise, 2 tbs sriracha, 1 tsp gochujang (or chili garlic paste), 1 tsp sweet chili sauce, 1/2 tsp sesame oil, 1/2 tsp soy sauce and 1 tsp fresh lime juice until smooth and uniform. Taste and adjust heat by adding more sriracha (by 1/2 tsp increments) if desired. Keep chilled until ready to use.

Place a bamboo rolling mat on a clean surface and cover it with plastic wrap to prevent sticking. Place one nori sheet shiny-side down on the plastic-covered mat.

Wet your hands lightly to prevent rice sticking. Spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice for sealing.

In a line across the near edge of the rice (closest to you), arrange 2 flash-fried shrimp lengthwise (tails toward the roll edge is optional), 2 tablespoons julienned cucumber, and 2–3 slices of avocado. Sprinkle a few toasted sesame seeds over the rice for flavor.

Lift the edge of the mat and begin to roll tightly away from you, tucking the filling as you go. Press firmly but gently to make a compact roll and seal the far edge with the exposed nori strip (dampen it slightly if needed).

Repeat with remaining nori, rice, and fillings to make 3–4 rolls depending on nori/rice amounts.

Place assembled rolls seam-side down. Slice each roll into 6–8 equal pieces using a sharp wet knife (wipe blade between cuts). Arrange pieces on a serving plate.

Spoon or pipe the TNT (volcano) sauce over each piece — about 1 to 1.5 tablespoons sauce per roll's worth of pieces, or to taste. If you want a lightly torched finish (optional), use a kitchen blowtorch to quickly char the sauce surface to produce a slightly smoky, caramelized top; hold torch 4–6 inches away and sweep evenly until sauce is lightly blistered (10–20 seconds).

Garnish with remaining toasted sesame seeds and a small drizzle of extra sesame oil if desired. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.