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.

Let’s get started!

Servings: 8

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

TOTAL Time: 1 hour 35 minutes


White Scribbled Underline

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.

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.



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.