Hot Volcano Sushi (Print Version)
# Ingredients:
→ Sushi wrap
01 -
2 nori sheets
02 -
1.5 cups prepared & flavored sushi rice
03 -
4 pieces imitation crab sticks
04 -
0.5 small cucumber
→ Hot sauce mix
05 -
0.5 Tbsp hot sauce (more or less to your liking)
06 -
4 Tbsp Japanese or standard mayonnaise
→ Volcano mixture
07 -
12 small shrimp or similar alternative
08 -
10 tiny scallops
09 -
1 Tbsp soft cheese (if desired)
10 -
3 Tbsp hot sauce mix
→ Toppings & Finishing
11 -
1 Tbsp orange fish eggs
12 -
1 Tbsp sweet eel glaze
# Instructions:
01 -
Grab a bowl and stir together 4 tablespoons of mayo with half tablespoon of hot sauce. Add more hot sauce if you want it spicier. Let it sit for a minute until it turns a nice smooth yellow.
02 -
Heat your oven to 400°F (200°C). Cut your crab sticks into smaller chunks and dump them in a mixing bowl. Chop half your shrimp very fine and the rest roughly to give different textures. Cut scallops into tiny bits if they're too big. Throw in the soft cheese (or extra sauce mix) and a big spoonful of your hot sauce blend. Maybe add a squeeze of lemon for extra zing. Mix everything with a fork, breaking up the crab into strings. Cover the top with another layer of sauce mix.
03 -
Pop the seafood mixture in the oven for 12-15 minutes until it's bubbly and the shrimp turns fully pink.
04 -
Put a nori sheet glossy side down on your bamboo mat. Press sushi rice all over it with your fingertips. Line up crab and cucumber strips (or whatever fillings you like) down the middle. Use the mat to roll everything into a tight tube. Wrap in plastic and put aside. Make another roll if you want more.
05 -
Cut each roll into 10-12 thin slices instead of the usual 8 to make room for the topping height. Lay them out on plates. Gently put some of the hot seafood mix on top of each piece. Drizzle with more sauce mix and sweet glaze. Sprinkle with fish eggs or dots of hot sauce if you want extra kick. Eat right away without soy sauce since they're already packed with flavor.
# Notes:
01 -
A creative sushi creation featuring a perfect mix of salty, sweet umami and tangy vinegar notes. The hot topping creates a showstopping look with deep sea flavors.