This Volcano Roll is full of creamy crab, topped with spicy mayo and shrimp, and baked to perfection. This sushi roll is served warm and is packed with savory, sweet, and umami flavors.
If you love sushi rolls, then you have to try this delicious Shrimp Tempura Roll and these California Roll Sushi Bowls.
Table Of Contents
Recipe Details
This delicious Volcano Roll is made with so many flavorful ingredients, and served warm. Sushi can be intimidating, but I tried to make this recipe foolproof and simple so you can enjoy this tasty treat right at home.
- TASTE: Sweet, tangy, spicy, and umami, this roll has a little of everything. The spicy mayo and savory unagi sauce give it so much flavor.
- TEXTURE: This roll is made with crunchy and creamy vegetables, tender seafood, and wrapped in sticky rice. The creamy toppings make this Volcano Roll recipe ridiculously good.
- TIME: This recipe will take about 90 minutes to make.
- EASE: A Volcano Roll recipe has a lot of steps, but I’ve broken them down into simple instructions and step-by-step photos. Even if you’re a sushi novice, you can make this!
What You’ll Need
Ingredient Notes
- Sushi Nori- These sheets of seaweed are what you’ll be using to wrap your Volcano Roll. They sell them in most grocery stores and in Asian specialty stores.
- Seafood- Shrimp and Imitation crab are what we’ll use here. Imitation crab is more economical and has a better texture for this application, so use that instead of real crab meat. The shrimp can be fresh or frozen and thawed. Make sure their tails and shell are off, and they’re deveined.
- Sauces- Japanese mayo, Unagi sauce, and Sriracha add sweet, creamy, savory, and spicy flavors and textures to this recipe. Buy them at the store, or make homemade versions.
- Sushi Rice- This rice is cooked with rice vinegar and is short-grained. This gives it a tangy, sweet taste, as well as makes it sticky enough to easily roll and hold your filling.
- Bamboo sushi mat- This inexpensive piece of equipment is sold online or in most stores. It will make rolling your sushi a breeze!
Add-ins and Substitutions
- Substitute bay scallops- This roll is also popular with small scallops as a topping. You can add or sub them in for the crab and shrimp on top.
- Add cream cheese- Makes this recipe extra creamy with some cream cheese in the center of the roll.
- Substitute the Japanese mayo- If you have none on hand, you can make your own. For the 2 Tbsp. you need, whisk together 2 tablespoons of regular mayo with 1 tsp. rice vinegar and 1/4 tsp. sugar until combined.
- Add more toppings- Add some crunch to your Volcano Roll with toasted Panko breadcrumbs or crunchy tempura flakes on top. Or sprinkle some tobiko or masago. You can also up the spiciness with some wasabi.
How to Make a Volcano Roll
- Make the sushi rice. Prepare the sushi rice according to the recipe and then let it cook. This should be enough for 8 rolls (but you can cut that in half if you like).
- Prepare the crab. Finely chop the imitation crab meat and place it into a bowl. Mix it with kewpie Japanese mayonnaise and set it aside.
- Cut your nori. For quick cleanup, wrap your bamboo mat in plastic wrap. Then place a sheet of toasted nori seaweed on top of the sushi mat and cut off 1/4 of it with scissors.
- Layer on the cooked rice. Now wet your hands in a bowl of water and grab a handful of sushi rice and begin gently spreading a thin even layer of it on top of the seaweed.
- Add sesame seeds. Now sprinkle the toasted white sesame seeds and black sesame seeds on top of the rice and flip the entire sheet of seaweed over.
- Add fillings. In the middle of the seaweed, add some of the crab mixture, a few strips of cucumber, and two slices of avocado.
- Roll it. This is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the fillings. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
Pro Tip: For added flavor, wet your hands in a mixture made of 1/4 cup water and 2 teaspoons rice vinegar. This way, as you assemble your Volcano Roll, it’s not just absorbing water, but flavor, too.
- Make the Volcano Roll topping. In a bowl, combine the Kewpie Japanese mayonnaise, Sriracha, chopped crab meat, and chopped raw shrimp.
- Cut the roll. Place the sushi roll onto a cutting board and cut it into 8 equal pieces with a sharp, wet knife. Now put groups of 4 cut slices on an aluminum foil-lined baking sheet.
- Add toppings. Spoon a portion of the spicy shrimp mixture on top of the sushi.
- Bake. Now, bake your sushi pieces at 400 degrees Fahrenheit for 12-15 minutes, or until the shrimp is fully cooked. Then add some spicy mayo, unagi sauce, and chopped green onion on top before serving.
Recipe Tips
- Cut the nori– You don’t have to do this, but I find that if you use the full sheet, you end up with too much rice versus filling.
- Don’t mash the sushi rice- Gently spread the rice on the nori, but don’t press too hard, or you’ll end up with a mashed-up mess.
- Keep your hands wet- Continuously wet your hands to prevent the rice from sticking to your fingers. This makes the process much easier and less frustrating.
- Wet the knife before each slice- When you go to cut the roll, wet your knife. Then do it between each slice because the sticky residue of the rice can make the knife tacky, causing it to tear your roll.
FAQs
What is a Volcano Roll made of?
A Volcano Roll is sushi that is made with either shrimp, imitation crab, or spicy tuna. It’s usually also filled with cucumber and wrapped with sushi rice and nori seaweed. Unlike cold sushi, this roll is topped with creamy crab or bay scallops, and baked. The spicy mayo and seafood on top cascade down, looking like red lava down a volcano.
Does the Volcano Roll have raw fish?
A Volcano Roll can contain raw fish, but traditionally, it is made with cooked imitation crab and shrimp, and sometimes bay scallops. The filling is usually made of seafood, spicy mayo, cucumber, and avocado. Raw seafood can be added, but this is less common.
Serving Suggestions
This Volcano Roll is so delicious and works as a lunch, dinner, or snack. Here are some great recipes to pair it with.
- Meats: Enjoy this roll alongside some Grilled Teriyaki Chicken, Mongolian Beef, Pork Fried Rice Recipe, and Chicken Tempura.
- Seafood: Try it with Panko Crusted Salmon, Crispy Shrimp Tempura, Crab Salad (VIDEO), and this Easy Sushi Bake.
- Sides: Make this Volcano Roll the main course with sides of Shrimp Tempura Udon Soup, Kani Salad, Hibachi Fried Rice, and Fried Spring Rolls (VIDEO).
- Sauces: Top or dip into some delicious sauces, like this Yum Yum Sauce Recipe, Shrimp Tempura Dipping Sauce, teriyaki sauce, or homemade unagi sauce and spicy mayo.
Make This Recipe in Advance
Make ahead: Prepare the sushi rice in advance and assemble the roll. You can wrap the roll in plastic wrap and leave it in the fridge for a couple of hours before baking and topping it.
Storing: You can store this Volcano Roll by covering it tightly with plastic wrap and storing it in the fridge for up to 2 days (if you added any raw fish, this will only safely last a few hours). The rice will harden as it sits though, so try to only make what you will eat.
Freeze: Rice can get very dry when frozen, so while some of the individual ingredients can be frozen, I don’t suggest freezing this Volcano Roll.
More Delicious Sushi Dishes!
Full Recipe Instructions
Volcano Roll
This Volcano Roll is creamy and delicious. Served warm, you'll love the scrumptious flavor and how easy it is to make.
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Servings: 8 rolls
Calories: 172kcal
Equipment
Ingredients
For the sushi
- 1 recipe sushi rice makes 8 rolls
- 8 oz imitation crab sticks
- 2 tbsp Kewpie Japanese mayonnaise
- 1 avocado ripe
- 1/2 English cucumber
- 8 sheets toasted nori seaweed cut 1/4 off
- Toasted sesame seeds
- Black sesame seeds
The toppings
- 1/4 cup Kewpie Japanese mayonnaise
- 2 tsp Sriracha sauce
- 8 oz imitation crab meat
- 8 oz large shrimp peeled and deveined
- Green onion
- 1 Tbsp unagi sauce
Instructions
- Make the sushi rice according the the recipe. Then let it cook. Note: my recipe makes 8 rolls. But you can cut this in half if needed.
- Finely chop 8 oz of imitation crab meat and place it into a bowl and mix it with 3 Tbsp of kewpie Japanese mayonnaise. Then set it aside.
- Now wrap your sushi mat in plastic wrap. This will make your life a lot easier when it comes to cleaning.
- Place 1 sheet of toasted nori seaweed on top of the sushi mat and cut off 1/4 of it with scissors. You don’t have to do this but I find that if you use the full sheet, you end up with too much rice vs filling.
- Now wet your hands in a bowl of water and grab a handful of rice and begin spreading a thin even layer of sushi rice on top of the seaweed. Be careful not to press on the rice too hard, or you'll end up with a mashed-up mess. Continuously wetting your hands will prevent the rice from sticking to your fingers.
- Now sprinkle toasted white sesame seeds along with black sesame seeds on top of the rice. Then flip the entire sheet of seaweed over.
- Now, in the middle of the seaweed, add about 1 oz of the imitation crab meat mixture, a few strips of cucumber, and two slices of avocado.
- Now, this is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
- Place the sushi roll onto a cutting board and use a sharp wet knife, cut the sushi into 8 equal pieces. I usually wet the knife before each slice.
- Now place A few sushi rolls (cut side up) onto a foil-lined baking sheet.
- Then, in a bowl, combine 1/4 cup Kewpie Japanese mayonnaise, 2 tsp Sriracha, 8 oz chopped imitation crab meat, and 8 oz chopped raw Shrimp.
- Now place the spicy shrimp mixture on top of the sushi, make sure to leave enough of the spicy shrimp mixture for the rest of the rolls.
- Bake at 400 degrees Fahrenheit for 12-15 mins or until the shrimp is fully cooked.
- Then top with spicy mayo, unagi sauce, and chopped green onion.
Notes
- Cut the nori– You don’t have to do this, but I find that if you use the full sheet, you end up with too much rice versus filling.
- Don’t mash the sushi rice- Gently spread the rice on the nori, but don’t press too hard, or you’ll end up with a mashed-up mess.
- Keep your hands wet- Continuously wet your hands to prevent the rice from sticking to your fingers. This makes the process much easier and less frustrating.
- Wet the knife before each slice- When you go to cut the roll, wet your knife. Then do it between each slice because the sticky residue of the rice can make the knife tacky, causing it to tear your roll
Nutrition
Calories: 172kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 415mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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