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This mouth-watering volcano sushi roll packs an incredible punch of flavors that'll turn dinner into an unforgettable treat. When juicy seafood meets creamy spicy mayo, you get the perfect mix of heat, savory goodness, and amazing texture that lets you enjoy fancy sushi right at home.
I whipped up these volcano rolls for my partner's birthday when we couldn't go to our go-to sushi spot during quarantine. Seeing their amazed face when I brought out these colorful, sauce-drizzled beauties made all the prep work totally worth it.
Ingredients
- Nori sheets: Tasty seaweed wraps that keep everything in place and bring that real ocean taste
- Seasoned sushi rice: Makes the sticky foundation that works great with the bold toppings
- Kani sticks: Bring a touch of sweetness and nice texture without spending big on real crab
- Mini cucumber: Adds that needed crisp bite to cut through the rich toppings
- Prawns and scallops: Form the fancy seafood mix that makes this roll stand out
- Kewpie mayo: Gives that smooth, velvety feel you get at Japanese restaurants
- Sriracha: Brings the adjustable spice kick that'll wake up your taste buds
- Cream cheese: You can add this for extra smoothness in the lava topping
- Masago: Little flying fish eggs that pop in your mouth and look pretty
- Unagi sauce: The sweet-savory drizzle that pulls all the flavors together
Step-by-Step Instructions
- Prepare the Spicy Mayo:
- Mix Kewpie mayo with Sriracha in a little bowl, making it as hot as you like. The mix should look smooth with a nice even color. Let it sit a bit so the flavors can blend and get that pretty golden color.
- Create the Lava Topping:
- Heat your oven to 400°F so it's hot enough for cooking seafood properly. Chop up kani sticks and put them in a bowl. Chop shrimp but leave some bigger chunks for texture. Toss in your scallops, cream cheese and spicy mayo. Stir everything well with a fork, pulling apart the kani into thin strips throughout. Add an extra layer of spicy mayo on top for more richness. Pop it in the oven for 12-15 minutes until it's bubbly and the shrimp turns pink.
- Roll the Sushi Base:
- Put a nori sheet down on your bamboo mat with the shiny side facing down. Spread rice all over the nori using your fingertips - don't press too hard. Line up kani and cucumber strips down the middle of the rice. Grab the mat edge and roll it forward, pressing gently to make a nice tight roll. Wrap finished rolls in plastic to keep them moist while you work on the rest.
- Assemble Your Masterpiece:
- Cut each roll into smaller pieces than regular sushi - about 10-12 slices per roll to handle the tall toppings. Set the slices on plates with a little room between them. Carefully put some hot lava mix on each piece, making a small hill. Squiggle extra spicy mayo and unagi sauce in fun patterns across everything. Finish by sprinkling masago on top for color and texture. Serve right away while the topping's still warm.
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Unagi sauce is the real magic touch in this dish. Its sweet, caramel-like taste perfectly balances the spicy topping. When my sister tried these rolls, she asked for the recipe right away even though she'd never made Japanese food before – that's how easy yet impressive this dish really is.
Perfect Rice Technique
Good sushi starts with well-cooked, tasty rice. Wash your short grain rice until the water looks clear to get rid of extra starch. Mix 1 part rice with 1.1 parts water and let it sit covered for 10 minutes after cooking. Add your rice vinegar, sugar and salt mix while the rice is still hot, folding it in gently with cutting motions so you don't smash the grains. Fan the rice as you mix to get that shiny finish that pro sushi chefs are known for.
Substitution Guide
To save money, skip the scallops and use more fake crab instead. If you don't eat meat, try avocado and tofu in place of seafood in the lava mix. Can't find unagi sauce? Make your own by cooking equal amounts of soy sauce and mirin with a bit of sugar until it gets thick. Regular mayo works if you can't get Kewpie – just add a tiny bit of sugar and a splash of rice vinegar to get close to the same taste.
Serving Suggestions
Serve these volcano rolls on a dark colored plate to make the bright toppings and sauces really pop. Add some pickled ginger, wasabi and a small salad with rice vinegar dressing for the full experience. For a dinner party, include them in a Japanese-themed spread with miso soup, edamame and cucumber salad. Cold sake or Japanese beer goes great with this dish and helps cut through the richness.
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This dish is your shortcut to making fancy sushi at home. With a few simple steps and the right stuff, you can enjoy this awesome meal whenever you want!
Frequently Asked Questions
- → Can I substitute ingredients in the volcano topping?
Absolutely! Swap prawns for other seafood like crab or lobster if you want. Going meatless? Try diced avocado and mushrooms mixed with cream cheese. Don't want dairy? Just leave out the cream cheese and add more spicy mayo instead.
- → How do I keep my sushi rice from becoming too sticky?
Wash your rice well before cooking to get rid of extra starch. Let it cool a bit after cooking before adding your sushi vinegar. Fold the vinegar in gently with a cutting motion instead of stirring it around. Fan the rice while mixing to help it cool down faster and get just right.
- → How spicy is this volcano roll?
You control the heat! Add more or less Sriracha to your mayo mix depending on what you like. Start with half a tablespoon and see how it tastes. You can also adjust by putting more or less of the spicy mayo in your topping mix and on top of your finished roll.
- → Can I prepare any components ahead of time?
Sure thing! Make your spicy mayo and mix up the lava topping a day early and keep them in the fridge. Just save the baking part for right before serving. You can make the sushi rolls a few hours ahead and wrap them in plastic, but wait to add the hot topping until you're ready to eat.
- → What's the best way to cut the sushi roll neatly?
Grab a really sharp knife and dip it in cold water between cuts so rice doesn't stick to it. Use light pressure and a gentle back-and-forth motion instead of pushing straight down. For these tall rolls, cut slightly thinner pieces than normal, aim for 10-12 slices per roll instead of the usual 8.
- → Where can I find ingredients like masago and unagi sauce?
Look for these items at Asian food stores, Japanese markets, or in the international aisle at bigger grocery stores. If you can't find them nearby, lots of places sell them online. No unagi sauce? Make your own by mixing 1/4 cup soy sauce, 1/4 cup mirin, and 2 tablespoons sugar and simmering until it gets thick.