Volcano Shrimp Avocado Roll

Featured in: Exquisite Seafood Dishes for Every Occasion

Savor layers of flavor with shrimp tempura, creamy avocado, and crisp cucumber, all rolled in seasoned rice and nori. Topped with a spicy, savory sauce and broiled for a bubbly finish, each bite delivers a contrast of crunchy, creamy, and zesty. Finished with sesame seeds, eel sauce, and scallions, this handmade sushi roll makes a show-stopping dish for gatherings or a special treat at home.

Lily chef cooking Cookingwithmee blog.
Updated on Wed, 11 Jun 2025 01:28:20 GMT
Sushi rolls with orange sauce. Pin it
Sushi rolls with orange sauce. | cookingwithmee.com

Volcano rolls bring excitement to the dinner table with their creamy spicy topping and crispy tempura shrimp filling. This homemade version balances textures and flavors in every bite just like the best sushi spots but you get to control each ingredient for freshness and taste.

My first volcano roll attempt was at home during a game night with friends and now everyone begs for these sushi rolls at every get together.

Ingredients

  • Sushi rice: Short grain rice is essential as it becomes sticky when cooked making it perfect for rolling and holding shape
  • Water: Use filtered water to avoid any off flavors that affect rice quality
  • Rice vinegar: Adds the classic tang and helps flavor the rice for authenticity
  • Sugar: Gives the rice a mild sweetness that pairs well with spicy toppings
  • Salt: Enhances and balances all the flavors in the rice
  • Sushi seaweed sheets: Nori sheets hold every roll together look for fresh soft sheets for easy rolling
  • Tempura shrimp: Brings satisfying crunch and a touch of seafood drama homemade or store bought both work well
  • Avocado: Supplies creamy richness and balances out the heat from the topping
  • Cucumber: Lends crunch freshness and contrast to creamy and spicy elements
  • Mayonnaise: Forms the rich base for the volcano topping Japanese style mayo is extra delicious if you find it
  • Sriracha sauce: Packs a spicy kick and beautiful color in the topping
  • Soy sauce: Deepens the umami in the volcano sauce and complements the shrimp
  • Sesame oil: Gives a nutty undertone to the volcano sauce choose toasted for best flavor
  • Eel sauce (optional): Adds sweet savory glaze as a finishing touch
  • Sesame seeds: Brings nutty aroma and a pretty finish lightly toast for extra punch
  • Chopped green onions: Delivers the freshness and pop of color that makes these rolls exciting

Step-by-Step Instructions

Rinse the Rice:
Rinse sushi rice under cold water multiple times until the water runs completely clear this ensures a clean texture and prevents gumminess in the final roll
Cook and Season the Rice:
Add rinsed rice and fresh water to a rice cooker set according to your machine's sushi rice function and let cook once done gently mix in rice vinegar sugar and salt spread the rice on a tray to cool until room temperature this step keeps rice fluffy and easy to work with
Prepare Fillings:
Slice avocado into even strips and julienne cucumber for uniform bites have tempura shrimp ready arranging them near your workspace for quick assembly means you stay organized during rolling
Assemble the Rolls:
Place a sheet of nori on your bamboo mat rough side up with the longest edge closest to you spread a thin even layer of cooled rice over the nori leaving a border at the top arrange two pieces of tempura shrimp avocado and cucumber at the bottom edge of the rice
Roll and Seal:
Lift the edge of the mat and carefully roll the filling forward using gentle but firm pressure when you reach the exposed nori border moisten it slightly to seal the roll tightly
Mix the Volcano Sauce:
In a small bowl combine mayonnaise sriracha soy sauce sesame oil and rice vinegar whisk until completely smooth this is your key flavor punch
Top and Broil the Rolls:
Arrange completed rolls seam side down on a lined baking sheet spread the volcano sauce mixture generously along the top place the tray under your broiler for two to three minutes keeping a close eye until the topping is golden and bubbling
Slice and Garnish:
Let the rolls cool briefly slice into even bite sized pieces use a clean sharp knife for best results drizzle with eel sauce if using sprinkle with sesame seeds and top with green onions for a fresh finish
A plate of sushi with sauce on it. Pin it
A plate of sushi with sauce on it. | cookingwithmee.com

The best part for me is always sneaking an extra green onion garnish on top my family loves how it brightens the plate and my son calls it the lava on our volcano rolls

Storage Tips

Always store leftover volcano rolls in an airtight container in the refrigerator for up to one day for peak texture and safety sushi rolls taste best within hours of preparation to ensure rice and nori stay at their best avoid freezing as thawed rice loses appeal and nori becomes soggy

Ingredient Substitutions

If tempura shrimp is hard to find use baked or fried fish sticks or even crispy tofu for a plant based option avocado can be swapped for mango cucumber can be traded for thin carrot strips the volcano topping is just as good with spicy mayo alone or you can add a splash of lime juice for citrus zing

Serving Suggestions

Volcano rolls shine with soy sauce pickled ginger and a mound of wasabi slices serve as the star of an at home sushi platter with miso soup and edamame on the side for extra color consider pickled radish or crisp seaweed salad sushi nights feel festive when each person personalizes their own roll

Cultural and Historical Notes

Volcano rolls are a creative invention from American sushi chefs rather than traditional Japanese fare they bring together the drama of broiled spicy mayo and the crunch of tempura seafood sushi making at home has become a kitchen ritual for us after learning these fusion rolls draw on global influences

Sushi rolls on a plate. Pin it
Sushi rolls on a plate. | cookingwithmee.com

These volcano rolls will keep sushi night thrilling every time with customizable fillings and a broiled topping that always impresses your guests.

Frequently Asked Questions

→ What makes a volcano roll unique?

The volcano roll stands out for its spicy, creamy topping that's broiled until bubbly, adding both flavor and texture.

→ Can I use store-bought tempura shrimp?

Yes, store-bought tempura shrimp is convenient and saves time, while still delivering the desired crunch and flavor.

→ How should I prepare the spicy topping?

Blend mayonnaise, sriracha, soy sauce, sesame oil, and rice vinegar together until smooth for a well-balanced kick.

→ Is eel sauce necessary for garnish?

Eel sauce is optional, but it adds a sweet-salty glaze that pairs nicely with the spicy topping if desired.

→ Can this roll be made ahead of time?

It's best assembled just before serving to keep the topping fresh and the tempura shrimp crispy after broiling.

Volcano Shrimp Avocado Roll

Shrimp tempura and avocado meet spicy creamy topping, broiled and garnished for sushi perfection.

Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
By: Lily

Category: Seafood Delights

Difficulty: Intermediate

Cuisine: Japanese

Yield: 6 Servings (6 rolls)

Dietary: Dairy-Free

Ingredients

→ Sushi Rice Preparation

01 200 g sushi rice
02 310 ml water
03 1 tablespoon rice vinegar
04 1 teaspoon sugar
05 0.25 teaspoon salt

→ Roll Assembly

06 6 sheets nori (sushi seaweed)
07 12 tempura shrimp
08 1 avocado, sliced
09 0.25 cucumber, julienned

→ Volcano Topping

10 2 tablespoons mayonnaise
11 1 tablespoon sriracha sauce
12 1 tablespoon soy sauce
13 1 teaspoon sesame oil
14 1 teaspoon rice vinegar

→ Garnish

15 1 tablespoon eel sauce (optional)
16 Sesame seeds
17 Chopped green onions

Instructions

Step 01

Rinse sushi rice under cold water until water runs clear. Combine rice with water in a rice cooker and cook as per manufacturer's instructions. Once cooked, incorporate rice vinegar, sugar, and salt, then allow to cool to room temperature.

Step 02

Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of seasoned sushi rice over the nori, leaving a 2.5 cm border at the top edge. Arrange 2 tempura shrimp, avocado slices, and cucumber julienne along the bottom edge.

Step 03

Roll the sushi tightly from the bottom using the bamboo mat to shape it. Moisten the exposed nori strip with water and press to seal the roll.

Step 04

In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar. Mix until smooth.

Step 05

Arrange the sushi roll on a baking sheet. Generously spoon the volcano topping over the roll. Broil in a preheated oven for 2–3 minutes until the topping is bubbly and lightly browned.

Step 06

Allow to cool slightly, then slice the roll into bite-sized pieces. Garnish with sesame seeds, eel sauce if desired, and chopped green onions before serving.

Notes

  1. Use cold, slightly damp hands to handle sushi rice and prevent sticking.
  2. For best results, slice rolls with a sharp, wet knife to ensure clean cuts.

Tools You'll Need

  • Rice cooker
  • Bamboo sushi rolling mat
  • Sharp knife
  • Small bowl
  • Baking sheet
  • Oven with broiler

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish (shrimp)
  • Contains egg (mayonnaise)
  • Contains soy (soy sauce, eel sauce, mayonnaise)
  • Contains sesame (sesame oil, sesame seeds)
  • Contains gluten (soy sauce, tempura batter, eel sauce may contain gluten)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 390
  • Total Fat: 18 g
  • Total Carbohydrate: 45 g
  • Protein: 12 g