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Published: April 8, 2013Updated: February 25, 2022Author: Jenn Laughlin
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The spicy sriracha shrimp and cool cucumber in this homemade volcano roll are a match made in heaven.Whip up this delicious sushi restaurant copycat at home – it’s easier than you think!
When I first started my sushi-making adventures years ago, I was on a mission to re-create the elusive VolcanoRollfrom my favorite sushi restaurant.
The very roll that could simultaneously cool my palate while causing me to fan my face.
It was part incinerator, part estinguisher and I loved every bite of it!
Chances are if a volcano roll is on the menu, I will order it!
Paul and I googled our faces off and couldn’t figure out how on earth they made the topping for these wildly addictive volcano rolls. We knew they were cooked, but how!? Baked? Sautéed? Bruleed?What on Earth was that stuff anyways and how was the sauce always perfectly thick and creamy?
I finally worked up the courage to ask our super-friendly sushichef and was quite relieved to find that I didn’t need to invest in a blow torch to make this roll at home.
All I needed was my toaster oven.
Heck yes! Let’s do this!
Homemade Sushi:Volcano Roll
Homemade Sushi: Volcano Roll
Whip up this delicious sushi restaurant copycat at home! The spicy sriracha shrimp and cool cucumber in this homemade volcano roll are a match made in heaven.
5 from 21 votes
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Course: Main Dish
Cuisine: Japanese
Keyword: Volcano Roll
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 2 sushi rolls
Author: Jenn Laughlin – Peas and Crayons
Ingredients
FOR THE ROLLS:
- 1 cup cooked sushi rice
- 1-2 tsp seasoned rice vinegar
- 2 nori seaweed sheets
- 4-6 green onion stalks plus extra to garnish
- ¼ English cucumber, peeled and sliced or about 1/3 of a regular cucumber
- 2 TBSP cream cheese optional
- 1 TBSP of toasted sesame seeds optional
VOLCANO TOPPING: CHOOSE 1
- 8 jumbo shrimp (raw, defrosted, and cleaned/deveined)
- 4 ounces raw salmon
- 4 ounces raw bay scallops or sea scallops
SPICY VOLCANO SAUCE:
- ⅔ cup quality mayo
- 2 tablespoons Sriracha
- whisk together and adjust spice/heat as needed
TOOLS NEEDED:
- bamboo sushi mat to roll the sushi
- saran/plastic wrap to protect the mat from sticky rice
- aluminum foil or parchment paper for the seafood
- a spoon or fork to spread the rice
Instructions
Pre-heat your oven or toaster oven to 350 degrees F.
Cook your sushi rice and allow to stand, covered for 10 minutes. Transfer to a bowl and add seasoned rice vinegar. Fluff with a fork and allow to cool.
While the rice cooks, I like to start on the spicy volcano topping.
Chop your raw shrimp, scallops, or salmon (or combination of the three!) into small pieces and toss in volcano sauce.
Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage.
Bake for approximatley 15 minutes or until the seafood is opaque and fully cooked. Oven times may vary a tad but it won’t take super long. Since shrimp takes a bit longer to cook, I suggest sauteeing it on the stovetop until it’s almost fully cooked and then finishing it off in the oven with the sauce. Total time-saver!
While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori.
Slice cucumber into thin strips (I like to remove the seeds from the middle before slicing), roll the cream cheese into two thin strips, and chop the ends off the green onion.
Using a spoon or other utensil, spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese, and green onion in three compact rows at the end of the seaweed square, atop the rice. Since this will make two rolls split your toppings and do the same for each. First time rolling sushi? [click here] for a photo tutorial of the entire process.
Roll, slice, and sprinkle with sesame seeds!
By now your fiery orange volcano topping should be ready. If you’d like, you can add a bit more sauce on top of the seafood and switch the oven to BROIL for 1-2 minutes. I LOVE doing this since it most closely resembles the golden topping my hometown sushi restaurant serves up. This can be done without the extra spoonful of sauce if needed; it’s super flexible. Pour the volcano topping over your cucumber roll and top with an additional stalk or two of chopped green onion.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 707kcal, Carbohydrates: 23g, Protein: 16g, Fat: 61g, Saturated Fat: 12g, Polyunsaturated Fat: 34g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 941mg, Potassium: 341mg, Fiber: 2g, Sugar: 2g, Vitamin A: 673IU, Vitamin C: 16mg, Calcium: 84mg, Iron: 1mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try this crazy tasty volcano roll, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
The photos in this recipe are shrimp volcano rolls, and I absolutely ADORE making them with fresh scallops or salmon too. You can use a combination of all three types of seafood or simply grab whichever looks best from your local grocery store or seafood market!
I alternate between the three and love it every which way!
feeling lazy?
Toss together the spicy volcano topping, pop it in the oven (broil for the last minute or so) and pour it over a refreshing pile of sliced cucumber drizzled with a little vinegar and a hearty sprinkle of toasted sesame seeds.
I use the shortcut method to make just this roll alone for a speedy lunch and, for a dinner spread, simply make a large batch of rice and whip up additional rolls to go alongside this one.
Feel free to check out my sushi tutorial for a medley ofdifferent sushi roll recipes.
So . . . how was it? Tell me more about this sushi roll!
These spicy, saucy volcano rolls are utterly delicious and gone in record time!
Normally I’d have a few more photos to post, but I had a bit of a vulture hovering over my shoulder this time around.
“Jenny are you done yet? Can we eat it now? You have 2 seconds and then I’m gonna eat it. 1… 2… MINE!”
To say Paul and I inhaled it is putting it mildly. I actually love this homemade roll even more than the restaurant version since I can add extra seafood/veggies/toppings and I’m sure to always get it hot out of the oven without waiting on a busy server at the restaurant. Though this time around I had to wait a few minutes so I could finally documet the process.
You kids are worth it though! Hope you love these homemade volcano rolls as much as we do!
Whether you’re making a little or a lot, homemade sushi is a fabulous treat and much more affordable than dining out!
I love the social aspect of inviting friends and family over for dinner and hosting a roll-your-own-sushi night. It also makes a pretty stellar date night too!
Feel like mixing it up?This tastyvolcano topping is great over anything you can dream up! Shrimp or scallop volcano topping over salmon for instance? The results are AMAZING!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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