Volcano Salad Recipe

Prepare seafood

If not already prepared, dice the sushi-grade tuna and salmon into 1/2-inch cubes. Chop or shred the kani and halve or chop cooked shrimp into bite-sized pieces. Keep chilled until assembly.

Gently combine the tuna, salmon, kani, and shrimp in a medium bowl. Add 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and a pinch (about 1/8 tsp) of salt and black pepper to lightly season the proteins. Toss gently to coat and refrigerate while you prepare other components (5 minutes).

Prepare cucumber by peeling if desired, seeding (if very watery), and thinly slicing or julienning into matchsticks. Drain seaweed salad well to remove excess liquid.

Cube the avocado just before assembly to avoid browning. If using a mixed greens base, place 2 cups of greens on a large serving plate or shallow bowl.

Make spicy mayo (if making from scratch)

In a small bowl, combine 1/4 cup mayonnaise with 1 teaspoon sriracha (adjust to taste) and 1/2 teaspoon rice vinegar. Whisk until smooth. Taste and add more sriracha if you prefer more heat.

In a separate small bowl, whisk together 2 tablespoons eel sauce, remaining 1 teaspoon soy sauce, remaining 1/2 teaspoon sesame oil, and 1 teaspoon fresh lime juice (optional) to create a sweet-savory drizzle. Reserve about half of the eel mixture for finishing the salad and half to toss with any leftover proteins or cucumber if desired.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watching carefully to avoid burning. Remove and cool.

If using nori strips, lightly toast them over a low flame or in a dry skillet for a few seconds until crisp, then cut into thin strips. Keep tempura flakes or wonton strips ready right before assembly so they remain crisp.

Build the base

Arrange the mixed salad greens (if using) or a ring of cucumber and seaweed salad on the serving plate as the base. Spread components so there is a balance of texture and color.

Mound the seafood

Pile the seasoned mixed seafood (tuna, salmon, kani, shrimp) into a loose mound in the center of the plate to create the 'volcano' effect. Gently place diced avocado around or on top of the mound.

Add crunch and masago

Scatter 1/2 cup crispy tempura flakes or fried wonton strips around and over the mound for texture. Spoon 2 tablespoons masago over the top of the seafood mound, distributing evenly to create bright orange 'lava' accents.

Sauce the salad

Drizzle spicy mayo in a zigzag over the mound (use a squeeze bottle or spoon) to your desired spiciness. Then drizzle the prepared eel/soy mixture over and around the salad for sweet-salty glaze. Reserve a little eel sauce to finish if plating multiple portions.

Sprinkle toasted sesame seeds and sliced green onions over the entire salad. Add toasted nori strips if using. Taste and adjust with an extra pinch of salt or a drop of lime if desired.

Serve immediately so the crunch stays crisp. Provide extra eel sauce and spicy mayo at the table.