Volcano Shrimp Avocado Roll

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

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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

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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.