Volcano Roll Spicy Broiled Sushi (Printable Version)

Layers of seafood, spicy mayo, and sushi rice are broiled for bold flavor and dramatic presentation.

# Ingredients:

→ Sushi Rice

01 - 200 grams sushi rice (uncooked)
02 - 30 millilitres rice vinegar
03 - 13 grams granulated sugar
04 - 3 grams fine sea salt

→ Roll Assembly

05 - 4 sheets nori (seaweed)
06 - 1 ripe avocado, sliced thin
07 - 60 grams imitation crab or cooked shrimp, shredded

→ Volcano Topping

08 - 45 grams cooked scallops or additional shrimp, finely chopped
09 - 30 millilitres mayonnaise
10 - 5 millilitres sriracha sauce, or to taste

→ Garnishes

11 - 30 millilitres unagi sauce
12 - 2 tablespoons green onions, chopped
13 - 5 millilitres black sesame seeds

# Steps:

01 - Rinse sushi rice thoroughly under cold water until water runs clear. Cook rice as per package instructions. While still warm, fold in rice vinegar, sugar, and salt with a wide spatula. Allow rice to cool to room temperature.
02 - Halve and pit avocado, then slice into thin, even strips. Shred imitation crab or cooked shrimp as desired and set aside.
03 - Place a sheet of nori, shiny side down, on a bamboo rolling mat. Evenly spread a layer of cooled sushi rice over the nori, leaving a border at the far edge. Arrange avocado and shredded seafood along the lower third of the sheet. Using the mat, roll tightly into a cylindrical log. Repeat for remaining sheets.
04 - In a small bowl, combine chopped scallops or additional shrimp with mayonnaise and sriracha, mixing gently until fully coated.
05 - With a dampened sharp knife, cut each roll into bite-sized pieces. Transfer slices to a foil-lined baking tray. Spoon a generous portion of spicy seafood topping onto each piece.
06 - Set oven rack near heat source and preheat broiler. Place tray under broiler for 2–3 minutes until topping is bubbling and lightly charred. Watch closely to prevent burning.
07 - Drizzle finished rolls with unagi sauce. Sprinkle with chopped green onions and black sesame seeds. Serve immediately while warm for best texture.

# Notes:

01 - Always use freshly cooked and seasoned sushi rice for optimal stickiness and flavor.
02 - For a spicier taste, add extra sriracha to the volcano topping.
03 - Broil closely but briefly to ensure the topping caramelizes without overcooking the seafood.

Go Back