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Volcano Roll

This Volcano Roll is creamy and delicious. Served warm, you'll love the scrumptious flavor and how easy it is to make.
Course Appetizer
Cuisine Asian
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 8 rolls
Calories 172kcal
Author Dina


For the sushi

The toppings


  • 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.


  • 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


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