Volcano Shrimp Avocado Roll (Print Version)
# 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:
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.
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.
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.
04 -
In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, sesame oil, and rice vinegar. Mix until smooth.
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.
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:
01 -
Use cold, slightly damp hands to handle sushi rice and prevent sticking.
02 -
For best results, slice rolls with a sharp, wet knife to ensure clean cuts.