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Homemade Sushi: Volcano Roll Recipe

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4.1 from 3 reviews

Create a delicious homemade volcano roll sushi featuring a spicy seafood topping baked to perfection. This recipe combines tender jumbo shrimp, salmon, and scallops tossed in a creamy Sriracha mayo sauce, layered on seasoned sushi rice with crisp cucumber, green onion, and optional cream cheese, all wrapped in nori sheets. The topping is baked then broiled to achieve a flavorful, golden crust providing an enjoyable restaurant-quality sushi experience at home.

Ingredients

Sushi Roll Base

  • 1 cup cooked sushi rice
  • 1-2 tsp seasoned rice vinegar
  • 2 nori seaweed sheets
  • 4-6 green onion stalks (plus extra for garnish)
  • 1/4 English cucumber, peeled and sliced (or about 1/3 of a regular cucumber)
  • 2 tablespoons cream cheese (optional)
  • 1 tablespoon toasted sesame seeds (optional)

Volcano Topping

  • 8 jumbo shrimp (raw, defrosted, cleaned, and deveined)
  • 4 ounces raw salmon
  • 4 ounces raw bay scallops or sea scallops
  • 2/3 cup quality mayonnaise
  • 2 tablespoons Sriracha sauce

Equipment

  • Bamboo sushi mat (for rolling sushi)
  • Plastic wrap (to cover sushi mat)
  • Aluminum foil or parchment paper (for seafood topping)
  • Spoon or fork (for spreading rice)

Instructions

  1. Preheat Oven: Set your oven or toaster oven to 350°F (175°C) to prepare for baking the volcano seafood topping.
  2. Prepare Sushi Rice: Cook the sushi rice according to package instructions. Once cooked, keep covered for 10 minutes. Transfer to a bowl, stir in seasoned rice vinegar, fluff gently with a fork, and let cool completely.
  3. Make Volcano Sauce: In a small bowl, whisk together mayonnaise and Sriracha. Adjust spice level to taste.
  4. Chop Seafood: Dice the raw shrimp, scallops, and salmon into small pieces. Toss them thoroughly with the prepared volcano sauce.
  5. Prepare for Baking: Place the sauced seafood mixture onto a medium to large square of aluminum foil, folding up edges to prevent leakage.
  6. Bake Topping: Bake in the preheated oven for about 15 minutes, or until seafood turns opaque and is fully cooked. For faster shrimp cooking, sauté shrimp until almost done on stovetop before finishing in the oven with sauce.
  7. Prepare Sushi Roll Base: While seafood bakes, cover the bamboo sushi mat with plastic wrap and lay one nori sheet on top. Slice cucumber into thin strips after removing seeds, cut cream cheese into two thin strips, and chop green onion ends.
  8. Assemble Rolls: Using a spoon, spread a thin, even layer of sushi rice over the nori, leaving a small margin at the edges. Place cucumber, cream cheese, and green onion in three rows at the edge closest to you, dividing evenly for two rolls.
  9. Roll Sushi: Carefully roll the sushi tightly from the edge with fillings, using the mat to help shape it. Slice the roll into even pieces and sprinkle with toasted sesame seeds if desired.
  10. Finish Volcano Topping: Once baking is done, optionally add extra sauce to the seafood and broil for 1-2 minutes to create a golden crust reminiscent of restaurant volcano rolls.
  11. Serve: Spoon the baked volcano seafood topping generously over the sliced sushi rolls. Garnish with additional chopped green onions and serve immediately for best flavor and texture.

Notes

  • You can customize the volcano topping by using any combination of shrimp, salmon, and scallops.
  • Broiling the volcano topping is optional but adds authentic golden color and enhanced flavor.
  • For a faster shrimp cook time, sauté shrimp partially before baking.
  • If rolling sushi for the first time, consider reviewing video or photo tutorials to master the technique.
  • Use fresh, sushi-grade seafood to ensure both safety and the best taste.
  • Adjust Sriracha quantity according to your preferred spice level for the volcano sauce.

Find it online: https://cookedbysarah.com/homemade-sushi-volcano-roll-recipe/