This volcano roll sushi recipe will satisfy your sushi and spicy food cravings without breaking your diet.
A volcano roll is a traditional maki-style roll, made of a sushi rice covered nori sheet. It’s then stacked with lava topping and drizzles with sauces, mimicking a volcanic eruption of flavor and heat.
The fillings, however, are up to your personal preferences. From avocado, and cucumber to spicy tuna or even cream cheese, don’t hesitate to play with the ingredients. Bear in mind that seafood and spicy flavors are the two constant things of this sushi dish.
This volcano roll recipe is extremely spicy because of the used sriracha sauce. Since there are no consistent recipes for homemade volcano rolls, some are fried whereas others are baked.
Here I included a crabmeat salad topping and two different types of spicy mayo.
Volcano Sushi Roll Ingredients
To make a volcano roll, a type of short-grain rice is best. Opt for sushi or arborio rice which becomes more glutinous and gets a really sticky texture when you cook it.
Lots of Asian supermarkets stock an ideal option for sushi rolls – japonica rice. Japonica rice is a Japanese short grain rice with very short and round grain and a glutinous consistency when cooked.
Seaweed Sushi Sheet
A nori seaweed sheet, also called dried laver, is made from red algae. You’ll normally eat nori dry and you can buy it in seaweed sheets which are designed for you to create your own sushi items.
A crab salad topping is easy to make using just crab and mayonnaise. To keep the cost of the ingredients down, use imitation crab. Imitation crab meat usually consists of a mixture of white fish.
If you can, source a Japanese mayonnaise. It’s made with just egg yolks and then either an apple cider or rice vinegar, making it ideal for a volcano sushi roll. However, you can use normal mayonnaise if you can’t find the Japanese kind.
Another topping for the volcano rolls is a delicious spicy tuna. This is made by combining sriracha sauce, a spicy sauce, and mayonnaise with diced pieces of sashimi-grade tuna.
However, you can use any type of tuna that you like or have the budget for.
The main types of vegetables to use in the volcano topping are avocados and cucumbers. The cucumbers are peeled before going into the mixture, so you can use any variety.
Look for avocados that are ripe such as Hass avocados. These are really flavorful and the flesh is rich and creamy. Hass avocados have dark green skin that is pebbly or uneven.
Volcano Roll Sushi Recipe
- Prep Time1 hour 20 min
- Cook Time10 min (rice)
- Total Time1 hour 30 min
- Yield8 rolls servings
(**): prepared and cut into about 12 pieces
(***): this can be tobiko or masago fish roe
- Cook the Rice
Wash the rice and soak it in some tap water for about 30 minutes before draining.
Put the rice and cups of water into a saucepan. Cover the pan and use a medium to high heat. Once the water is boiling, reduce down the heat. Cook the rice for 10 minutes or so.
Turn the heat off but leave the lid on the pan. Let the cooked rice steam in its pan for about 10 minutes.
If you have a rice cooker, feel free to use it.
- Mix the Dressing
In a small bowl, put the rice vinegar, sugar and salt. Stir to combine until you can see that the salt and sugar have dissolved.
- Make the Sushi Rice
Take a mixing bowl and wet the inside, making sure that you wipe off any excess water.
Use vinegared water (1 cup of water plus 2 or 3 tablespoons of vinegar) to wet the bowl a second time, again getting rid of any excess.
Add the cooked rice. Put it in a pile in the center of the bowl.
Let the sushi rice cool for around 10 minutes before pouring the prepared dressing over it. Mix the two together evenly – use a rice paddle if you have one, or a large spoon is also fine.
When you’re mixing, also try and create a fan effect so that the rice cools down even more. You need it to reach around body temperature in order to use it for the volcano sushi rolls.
- Prepare the Tuna
Take the tuna and mix a tablespoon of mayonnaise with it at a time. Add enough so that it gets to the consistency that you like.
Add small amounts of sriracha sauce at a time until it’s the right spiciness for you.
- Prepare the Crab Salad
Like with the tuna, add the mayonnaise a little at a time to the crab meat. Add enough until you have the desired consistency.
- Make the Wasabi Paste
Add the wasabi powder to a teaspoon of water. Add more water as necessary – a wetter paste is easier to mix into the mayonnaise.
- Prepare the Two Mayonnaises
Take the cup of mayonnaise and divide it into two separate bowls.
Stir a teaspoon of the wasabi paste into one of the mayonnaise bowls. If you like it spicy, add more, and make sure you get rid of any lumps.
Take the other mayonnaise bowl and add some sriracha. Add as much as you like until it’s hot enough for your tastes.
If you do add too much wasabi or sriracha to either mixture, simply add a bit more mayonnaise. This will reduce the heat.
Put them into two squeeze bottles.
- Assemble The Volano Sushis
Place a nori sheet onto a piece of plastic wrap. Dampen your hands and grab some of the sushi rice.
Spread the rice across about ⅔ of the seaweed sheet. Press it down so that it sticks firmly to the nori.
Turn the nori over so that the sushi rice is now facing down onto the wrap. At the end where there’s no rice, lay about 12 thin strips of cucumber parallel to the edge of the seaweed sheet – leave a margin of about an inch.
Take some avocado slices (2 or 3 should be enough) and place these on top of the cucumber. You can then put about ¼ of the crab salad topping onto the avocado – don’t overfill at this stage as it’ll be difficult to make the rolls.
To roll, starting from the vegetable end, roll the fillings as if you were rolling a carpet, trying to keep everything tight so it doesn’t spill out.
You should be left with the rice surrounding the whole outer part of the volcano roll. The plastic wrap will stop the roll from sticking to your hands, whilst also helping to keep the shape of the roll.
If you have one, use a bamboo mat to help compact the roll into its round shape. Then, remove both the mat and the wrap before the next stage.
- Top with Spicy Tuna
It’s now up to you how you want to add the spicy tuna to the volcano roll. You can add the tuna to the top of the roll and put some more plastic wrap over and around it to help with the cutting.
To do so, add the tuna and wrap and then slice the volcano roll in half. Use a very sharp knife that has been dipped in water first.
Then, take the 2 pieces, cut again, and repeat until you have 8 smaller rolls. Take all of the plastic off – it should peel off easily enough.
Alternatively, you can cut the roll first and then add the spicy tuna onto the individual pieces afterward. Cut the volcano roll in half. Again, use a sharp knife that’s been dipped in water.
Cut the rolls until you have 8 individual pieces. Spoon the spicy tuna carefully onto each of these smaller rolls.
Top the volcano rolls with a little masago or tobiko. Squeeze a little of both the wasabi and sriracha mayonnaises over the top.
Sprinkle a few black sesame seeds onto the volcano rolls. Serve immediately with wasabi, some soy sauce, and pickled ginger (also called gari).
More Roll Sushi Recipes You’ll Love
The shelf life and storage guidelines for sushis will depend on what you’ve used for the main ingredients.
In general, the US FDA (Food and Drug Administration) recommends that you don’t keep leftovers at room temperature for more than 2 hours. If you’re eating outside and the temperature is above 90oF, then this is reduced to 1 hour.
This recommendation applies whether you’ve made raw sushi, like sashimi, or cooked sushi, like the volcano roll.
In The Fridge
Guidance from healthline.com states that you can store raw sushi containing raw seafood in the refrigerator for 1 to 2 days. However, cooked sushi can be stored for longer – 3 to 4 days.
In the Freezer
Freeze the spicy sushi roll for 2 to 4 days. But the quality of the volcano roll won’t be as good once frozen and thawed.
- 21.3 gProtein