Sushi lovers, get ready for a showstopper: Volcano Roll combines tender seafood, creamy sauces, and a slightly baked, golden topping for a dramatic and delicious sushi experience. This baked sushi roll is perfect for dinner parties, special occasions, or a treat for anyone who enjoys bold flavors and textures.

The Volcano Roll is inspired by Japanese fusion cuisine, combining traditional sushi ingredients like nori, sushi rice, and seafood with a rich spicy topping that’s broiled or lightly torched. The result is a melt-in-your-mouth roll that’s visually stunning and bursting with flavor.

Whether you’re a beginner in sushi-making or an experienced home chef, this recipe is approachable and designed to give professional results without the restaurant price.

Ingredients

2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
4 nori sheets
1 cup cooked shrimp, chopped
1/2 cup imitation crab, shredded
1 avocado, sliced thinly
1/4 cup cucumber, julienned
1/4 cup spicy mayo (mayonnaise + sriracha)
2 tbsp unagi sauce (eel sauce)
2 tbsp tobiko (flying fish roe)
1 tsp sesame seeds
Optional: green onions, finely chopped for garnish

Instructions

Prepare Sushi Rice: Cook 2 cups sushi rice according to package instructions. Season with 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt while rice is warm. Mix gently and allow to cool.
Prepare Filling: In a small bowl, combine chopped shrimp and shredded imitation crab. Add 1 tbsp spicy mayo and mix until coated.
Roll Sushi: Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Lay one nori sheet shiny side down. Spread an even layer of sushi rice over the nori, leaving 1 inch at the top free of rice.
Add Fillings: Layer avocado slices, cucumber julienne, and the shrimp-crab mixture along the bottom third of the rice-covered nori sheet.
Roll Tight: Using the bamboo mat, carefully roll the sushi from the bottom, pressing gently but firmly. Seal the edge with a little water.
Prepare Volcano Topping: Mix remaining spicy mayo with 1 tsp unagi sauce. Spread generously over the top of the roll. Sprinkle tobiko and sesame seeds on top.
Bake or Torch: Preheat oven to 400°F (200°C). Place the roll on a baking sheet and bake for 5–7 minutes until slightly golden and bubbly. Alternatively, torch the top for a dramatic effect.
Slice and Serve: Using a sharp, wet knife, cut the roll into 6–8 even pieces. Garnish with green onions and serve immediately with extra unagi sauce on the side.

Tips for the Perfect Volcano Roll

Rice Consistency: Sushi rice should be slightly sticky but not mushy. Spread gently to avoid tearing the nori.
Sharp Knife: Wet a sharp knife with water before slicing to prevent sticking and maintain clean cuts.
Adjust Spiciness: Modify the amount of sriracha in the spicy mayo to suit your heat preference.
Seafood Alternatives: Swap shrimp and imitation crab with cooked scallops, lobster, or crab meat for variety.
Serving Suggestion: Serve with pickled ginger, wasabi, and soy sauce for a full sushi experience.

Fun Facts & Cultural Context

The Volcano Roll is a type of baked sushi that emerged from Japanese-American fusion cuisine. It’s named for its fiery, molten topping, often made from spicy mayo and torched seafood, mimicking the look of a volcano eruption. Unlike traditional raw sushi, Volcano Rolls are partially cooked, making them accessible to a wider audience.

Baked rolls like this became popular in sushi restaurants in the U.S. during the early 2000s, providing a warm and indulgent option for sushi lovers who crave rich, creamy, and spicy flavors. It’s a festive dish often used for celebrations due to its eye-catching presentation.

Variations

Vegetarian Volcano Roll: Use tempura vegetables or avocado as the filling, with spicy mayo on top.
Mini Volcano Rolls: Make smaller, bite-sized rolls for party platters or appetizers.
Extra Crunch: Add panko breadcrumbs to the spicy topping before baking for a crispy texture.

Serving Suggestions

Serve with soy sauce, pickled ginger, and wasabi on the side.
Pair with chilled sake, Japanese beer, or green tea.
Perfect for sushi night, dinner parties, or special occasions like birthdays or holidays.