Volcano sushi rolls shouldn’t be new to you as a sushi lover. If you’re a newbie, you must have heard of it too. The rolls are Uramaki rolls with delicious toppings over them. The base of the volcano roll is like every sushi roll’s base, with sushi rice and roasted seaweed (nori).
The toppings, however, are made up of several ingredients that imitate a volcano eruption. The extreme spiciness defines volcano rolls due to the sriracha used. There is no consistent recipe for a volcano roll as there are variations.
For instance, some are fried, while some are baked. The only constant things are the seafood and the spiciness. Here are a few different recipes for a volcano roll.
Crazy Sushi Roll
On the nori sheet, spread some rice, then sprinkle some sesame seeds and Tobiko before flipping. Add spicy mayonnaise, cucumber, and shrimp tempura on the other side. Roll up the sushi, so the part with the rice stays outside as in Uramaki rolls.
Cut the roll into eight pieces and plate them. Add shrimp tempura to a bowl and mix it with spring onions, volcano sauce, and sriracha sauce for the topping. After mixing thoroughly, spread it on the sushi roll. You can add some Japanese mayo, Teriyaki Sauce, and panko over the topping.
Mix mayo and sriracha until it is spicy enough and set aside. For the lava topping, cut and add crab sticks into a bowl and mix with minced shrimp, dice scallops, cream cheese, and spicy mayo. Break the crab sticks up in the process of mixing.
Add the spicy mayo over the top and bake for 15 minutes. To roll the sushi, spread the cooked rice over the nori. After, add some imitation crab and cucumber to the rice. Roll it up and then cut. Add the shrimp lava, spicy mayo, unagi, and some masago to the cut sushi.
Break the kanikama(crab stick) into thin strips and a bowl. In the same bowl, pour in chopped onions, chopped green onions, and chopped shiitake mushrooms. Also, add in Mix sauce and then mix. Pour the mix into a baking foil, add some baby lobster tail, and Bake sauce over it.
Let this bake in the oven for 15 minutes at 400 degrees. For the fillings, you’d need some avocado and crab sticks. Make an Uramaki sushi roll by turning the nori side with rice to face down.
On the empty side of the sheet, add the avocado and crab sticks. Roll the nori and cut it up. Over the sushi, pour the baked toppings, spicy mayo, eel sauce, and katsuobushi.
After mixing the cooked sushi rice with rice vinegar, set it aside. Combine mayonnaise, tuna, and sriracha in a bowl until it is spicy enough. Mix mayo with crab meat in a separate bowl to make the crab salad.
For the wasabi, mix water with wasabi powder until it turns to paste for the wasabi. After this, mix half a cup of mayo with a teaspoon of wasabi. To roll the sushi, spread the cooked rice on the nori before flipping it.
On the other side lay cucumber strips, avocado, and crab salad. After this, roll it up and cut. Top the cut sushi with the spicy tuna and wasabi sauce
Super Volcano Sushi Roll
You need a crab leg, some salmon, and scallops for this volcano roll. Peel the crab leg and mince it. Strip the scallops and salmon, then boil. First, add the stripped scallops in boiling water and after a while, add the salmon.
When it is cooked, drain it out. Mix the salmon, scallops, and crab meat, add salt, pepper, and mayo, then add masago and mix. After mixing it thoroughly, bake the seafood mix in the oven for 10 minutes.
As it bakes, spread some cooked rice on the nori, add some sesame seeds, and flip. Add avocado strips, some seafood mix, and roll. Cut it up and add the baked toppings, followed by soy glaze.
If you love shrimp and cucumber, try out this recipe. The combination of hot and spicy shrimp and cool cucumber is heavenly. For this recipe, mix the already cooked rice with rice vinegar, then keep aside to cool.
Chop raw shrimp into tiny bits for the lava topping, pour in volcano sauce, and mix. Pour the mix into an aluminum foil and bake for 15 minutes. On a roasted seaweed, spread the cooked rice before adding strips of cool cucumber and green onions.
Then, roll. Cut up the sushi and after arranging it on a plate, pour the baked volcano toppings on it.
Royal Volcano Sushi Roll
As in every Uramaki sushi, spread the sushi rice over the nori sheet, sprinkle some sesame seeds and panko before flipping it over. On the other side, add spicy mayo, breaded shrimp tempura, cucumber, and avocado.
Roll the nori up and cut it into smaller pieces. Mix some mayo, chopped shrimp tempura, spring onions, spicy mayo, and sriracha sauce for the toppings. Warm up the volcano sauce topping in a microwave for 30 seconds. Put it over the Uramaki sushi roll, followed by Tobico and spring onions.
After mixing the cooked sushi rice with rice vinegar, keep it aside and make the crab salad. Combine the crab meat thoroughly with mayo, red chili flakes, and sriracha for the crab salad. Make the spicy tuna by mixing minced tuna with spicy mayo.
For the sushi roll, spread the rice thinly on the nori, add a layer of cucumber julienned, followed by avocado and crab salad. Roll the filled nori up and cut. Top it up with the spicy tuna, wasabi sauce, and mayo sauce.
Crab Sticks And Eel Volcano Roll
To make this exquisite meal, lay your roasted seaweed on the bamboo mat, and on the nori, spread a handful of sushi rice. Sprinkle some sesame seeds on the rice before flipping it over.
After you’ve flipped the nori, add some cream cheese, crab sticks, eel, and avocado on the other side before rolling it up. Add some eel sauce and red chili sauce to the roll, then cut and set aside.
Mix up some crunched crab meat with spicy mayo and chili powder for the topping. Place the mix in an aluminum foil, then bake for ten minutes before topping it on the sushi.
In a bowl, mix chopped imitation crab, cream cheese, Yum Yum sauce, and little wasabi. Spread cooked sushi rice on the nori, sprinkle toasted sesame seeds, and flip. Add the crabmeat mix, cucumber, and avocado to the empty side.
Roll it up and cut. Slice the remaining imitation crab meat into sticks for the toppings and mix it with cream cheese, Yum Yum Sauce, and wasabi. Add panko-style breadcrumbs and bake for 15 minutes. Once it is ready, lay it on the cut sushi.
For the topping, cut the crab sticks and shrimp into smaller pieces and add them both to a bowl. Add a tablespoon of mayo, two tablespoons of Japanese mayo, sriracha, salt, and pepper to the bowl. Mix them thoroughly and set them aside.
As it bakes, spread the already cooked sushi rice on a sheet of nori, and add some veggies and fresh salmon on the rice before rolling the nori with the help of a rolling bamboo mat. Cut up the sushi roll and arrange it on a plate. After placing the sushi on a plate, add the topping, some onion leaves, and soy glaze.
Mango And Fish Eggs Volcano Roll
Preheat your oven to 350. After this is done, mix the cooked sushi rice with some rice vinegar, then spread the rice on a nori sheet before flipping it over. Put a layer of crab sticks and avocado on the other side, and then roll.
After rolling it, put mango slices on top of the rolled sushi and make it stay. You can then cut it up into small sizes. Then, add some fish eggs to it to make volcanic lava.
Chop the veggies and your preferred seafood(s) for the toppings and mix and get them ready for sauce. For the volcano sauce, mix the mayo and sriracha chili sauce with the seafood. After mixing, bake the volcano sauce until the seafood is cooked correctly.
When it is almost baked, spread the rice on the nori sheet, followed by the cheese, onions, and vegetables for fillings. Roll it up and cut it. Sprinkle some sesame seeds on the cut sushi before adding the toppings to it.
Salmon Sushi Topped With Flying Fish Eggs
Spread some rice on the nori, then add a smaller nori sheet to its edge before filling it up with a layer of rice. Sprinkle some sesame seeds on the rice, then move on to the fillings. For the stuffing, some strips of salmon and some preferred veggies.
Following the vegetables, add some masago, tempura flakes, and scallions before rolling. Coat the roll in flour, then dip it in batter before deep-frying it. After deep-frying, cut it up. Add the eel sauce, some spicy sauce, and tobiko for the toppings. Add some flying fish eggs, chopped peppers, and some chopped green onions.
This is a straightforward dish to try. All you have to do for the topping is mix the salmon with an already prepared spicy mayo. When this is done, lay the nori on a rolling mat and spread some rice.
For the filling, use some of the salmon mixtures. Roll up the sushi and cut it before spooning the remaining salmon mixture on the cut sushi. After this, drizzle some extra unagi sauce over the dish, and just like that, your spicy salmon volcano sushi is done.
Imitation Crab And Vegetable Sushi, Topped With Crab Lava
Cook your sushi rice for 20 minutes or until the water is absorbed. After letting it simmer, add it into a bowl, add some rice vinegar, and begin to toss until you are sure it is well mixed. Let it cool for a bit before spreading it on the nori sheet.
On the rice, add some vegetables and imitation crab meat for fillings before rolling up the nori sheet. After rolling it, cut it up and then top it up with imitation crab lava.
In a pan, add unsalted butter and allow it to melt. After which, add panko and stir till it is golden brown, then add salt and pepper to taste. Mix shredded imitation crab meat with mayo and sriracha to make spicy crab, and then set it aside.
On a nori sheet, spread a layer of rice, then flip it over. On the other side, add your trips of avocado and cucumber fillings before rolling and cutting it up. Top the sushi up with spicy crab, followed by the roasted panko and masago, before serving it.
Tuna Sushi with Crab and Salmon Lava topping
Chop the tuna or cut them into strips for the fillings. Spread the rice on the nori and flip it as in an Uramaki. On the other side, add some thinly sliced cucumber and avocado, followed by the tuna strips, and then the spicy mayo (mayo mixed with sriracha). Roll up the nori and shape it with the bamboo mat.
Shred the imitation crab with your hands and place it in a bowl for the topping. Some salmon pieces and spicy mayo are in the same bowl to fit your taste. Mix all and then put it on the roll.
Shape the roll once more before cutting it into eight pieces. After cutting it up, some mayonnaise, spicy mayo, and sriracha, followed by some sesame seeds and then the eel sauce.
On a nori sheet, spread a handful of sushi rice and then flip it over. On the other side, add some cream cheese, julienned cucumber, and crab sticks before rolling it over.
For the seafood dynamite, break up some imitation crab until they are stringy or spaghetti-like; dice the scallops and chop the shrimps before mixing them up. Add mayo, sriracha, and masago, and let it stay 20 minutes.
As it cools down, cut up your sushi into small rings. When the seafood dynamite is set, spoon some on the cut sushi before placing it in the toaster or oven to bake for about 10 minutes.
19 Best Volcano Roll Sushi Recipes
If you love culinary adventures, are a sushi lover, or are new to eating sushi, you should try preparing a volcano roll. Regardless of how exquisite it looks, it is effortless to make and very delicious if you do it well. However, don’t stick to one recipe only. Try out the different recipes, you never can tell which would be your favorite.
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Volcano Roll Sushi Recipe in 20 minutes or less!
Hiroshi Nakamura, a Tokyo-born sushi chef turned US-based writer and critic, is the voice behind ichisushi.com, blending traditional sushi wisdom with modern insights.