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Volcano Roll - Melissa Recipes

Spicy baked sushi roll with creamy mayo topping, avocado, cucumber, and seafood, perfect for sushi lovers and parties.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 4 rolls
Course: Appetizer, Main
Cuisine: Fusion, Japanese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sushi Roll Base
  • 2 cups sushi rice, cooked and seasoned
  • 4-6 sheets nori
  • 1 avocado, sliced
  • 0.5 cucumber, julienned
  • 0.5 lb shrimp or crab meat, cooked
  • Optional: cream cheese slices
Volcano Topping
  • 0.5 cup mayonnaise
  • 2-3 tbsp Sriracha adjust to taste
  • 2 tbsp cream cheese, softened optional
  • 1 tsp sesame oil
Garnishes
  • toasted sesame seeds
  • chopped green onions
  • tobiko (flying fish roe)

Equipment

  • Bamboo mat
  • Mixing bowls
  • Baking sheet
  • Sharp knife
  • Spatula

Method
 

  1. Prepare sushi rice and season with vinegar, sugar, and salt.
  2. Lay nori on bamboo mat and spread rice evenly, leaving 1 inch at top edge.
  3. Place avocado, cucumber, and cooked shrimp/crab along bottom edge. Optional: add cream cheese.
  4. Roll tightly using bamboo mat, sealing top edge with water.
  5. Transfer roll to baking sheet lined with parchment paper.
  6. Mix mayonnaise, Sriracha, cream cheese, and sesame oil for topping.
  7. Pipe or spread spicy mayo mixture generously on top of roll.
  8. Broil or bake at 400°F (200°C) for 5–7 minutes until topping is bubbly and browned.
  9. Let cool slightly, then slice into pieces using sharp knife.
  10. Garnish with sesame seeds, green onions, and tobiko. Serve immediately.

Notes

Serve warm for contrast with cool rice and fresh ingredients.