Volcano Roll Spicy Broiled Sushi

This Volcano Roll recipe creates an impressive homemade sushi roll that is loaded with creamy spicy seafood and finished under the broiler for a bubbling golden top. The combination of cool avocado, savory seafood, warm rice, and a sweet-salty glaze makes this a treat for sushi night or as a showstopping appetizer for friends. I remember making this at home for the first time after tasting a similar roll at my favorite sushi place and the homemade version was surprisingly manageable and totally delicious.

I first tried this roll after a night out when I was craving sushi with a twist. It was so fun to broil the spicy seafood topping and see that bubbly golden finish at home. Now it is my go-to for impressing friends at dinner parties.

Ingredients

• Sushi rice: One cup of short grain rice forms the chewy base. Look for shiny plump grains for best texture
• Rice vinegar: Necessary for seasoning the rice with tang and balancing flavors. Fresh or clear rice vinegar works best
• Sugar: Adds a hint of sweetness to the rice seasoning. Fine granulated sugar mixes in easily
• Salt: Essential for flavoring the rice and enhancing other ingredients
• Nori: Toasted seaweed sheets keep the roll together. Choose ones that are crisp with a clean scent
• Avocado: Sliced thin for rich creaminess in every bite. Slightly firm avocado holds its shape best
• Imitation crab or cooked shrimp: Either works for a classic volcano roll texture and taste. Shred with forks for even layering
• Cooked scallops or extra shrimp: Adds a slightly sweet briny flavor to the spicy topping. Pat seafood very dry
• Mayonnaise: Japanese or regular mayo creates the creamy spicy sauce
• Sriracha: Provides the heat in the volcano topping. Adjust to your spice preference
• Unagi sauce: Sweet and savory glaze drizzled at the end. Look for bottles with a glossy pour and deep color
• Green onions: Chopped for freshness and pop of color
• Black sesame seeds: Toasted seeds add crunch and visual appeal

Step by Step Instructions

Rinse and Cook Sushi Rice:

Carefully rinse the rice under cool water in a mesh strainer until the water runs mostly clear. This removes starch for fluffier rice. Cook according to package instructions either in a rice cooker or on the stovetop.

Season the Rice:

Once rice is cooked and still warm gently fold in the rice vinegar sugar and salt. Use a rice paddle or spatula and slice motions to avoid smashing the grains. Let cool until just barely warm to the touch so it is easy to handle.

Prepare the Filling:

Slice the avocado as thin as you can without it breaking for easy rolling. If you are mixing crab and shrimp for the filling shred or chop them evenly so every bite has a little of both.

Form the Sushi Roll:

Lay a sheet of nori shiny side down on a bamboo sushi mat. With wet hands spread an even layer of seasoned rice leaving about one inch uncovered at the top edge. Lay sliced avocado then a line of seafood filling along the bottom third. Roll tightly from the bottom up using the mat to shape and compact the roll.

Create the Spicy Topping:

Combine chopped scallops or extra shrimp with mayonnaise and sriracha. Mix until everything is evenly coated and adjust spice level to taste.

Slice and Top the Rolls:

Carefully slice your sushi rolls into pieces around one inch thick. Arrange on a parchment lined baking sheet. Spoon a generous amount of the spicy seafood topping onto each piece so it covers the top entirely.

Broil for the Volcano Effect:

Broil the sushi pieces in your oven for around two to three minutes. Watch closely as the topping bubbles and starts to brown but do not let it burn. This step creates the dramatic gooey golden crust.

Finish and Serve:

Drizzle unagi sauce over the top. Sprinkle with chopped green onions and black sesame seeds for a crisp colorful finish. Serve warm while the topping is still caramelized.

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My favorite part of this recipe is finding the perfect avocado that slices so beautifully creamy inside. Once I made this roll with my niece for her birthday and we giggled the whole time broiling the gooey seafood topping until it bubbled and browned. It is now her most requested roll.

Storage Tips

If you have leftovers wrap them tightly in plastic wrap and refrigerate for up to twenty four hours. The texture is best right after broiling but the flavor holds up for a day. Avoid microwaving as it will make the rice rubbery instead let the pieces come close to room temperature for the best bite.

Ingredient Substitutions

You can use any cooked seafood you enjoy for the topping. Fresh crab real crabmeat or even cooked lobster chunks make this roll extra special. For a lighter option use Greek yogurt mixed with a little mayo for the spicy sauce.

How to Serve

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Serve these volcano rolls warm right after broiling for the best experience alongside ginger wasabi and pickled vegetables. They pair nicely with miso soup or a crisp cucumber salad to balance the richness.

Sushi Roll Origins

The volcano roll is a Japanese American creation known for its dramatic presentation and creative use of spicy broiled seafood. It has become a menu favorite at many sushi places across the US for those who love more flavor and texture than a classic maki.

Recipe FAQs

→ What type of seafood can I use for the topping?

Common options include imitation crab, cooked shrimp, or scallops, either alone or mixed according to preference.

→ How do I achieve the spicy flavor in the topping?

Blend mayonnaise with sriracha or your favorite chili sauce, then toss with chopped seafood for a creamy, spicy layer.

→ Do I need a bamboo mat for rolling?

Using a bamboo sushi mat helps achieve a tight roll and even shape, but improvised tools like plastic wrap can also work.

→ Is it necessary to broil the rolls?

Broiling melts and chars the topping, creating the signature bubbly texture that makes this dish stand out.

→ Can I prepare the rolls ahead of time?

The base rolls can be made in advance, but broil and finish them just before serving for best results.