The spicy sriracha shrimp and cool cucumber in this homemade volcano roll are a match made in heaven. Whip up this delicious sushi restaurant copycat at home – it’s easier than you think!
When I first started my sushi-making adventures years ago, I had a mission: Re-create the elusive Volcano Roll from my favorite sushi joint.
The very roll that could simultaneously cool my palate while causing me to fan my face.
It was part incinerator, part estinguisher and I loved every bite of it!
Paul and I googled our faces off and couldn’t figure out how on earth they made the topping for these wildly addictive volcano rolls. We knew they were cooked, but how!? Baked? Sautéed? Bruleed? What on Earth was that stuff anyways and how was the sauce always perfectly thick and creamy?
I finally worked up the courage to ask our super-friendly sushi chef and was quite relieved to find that I didn’t need to invest in a blow torch to make this roll at home.
All I needed was my toaster oven.
Heck yes! Let’s do this!
Homemade Sushi: Volcano Roll
Homemade Sushi: Volcano Roll
Whip up this delicious sushi restaurant copycat at home! The spicy sriracha shrimp and cool cucumber in this homemade volcano roll are a match made in heaven.
FOR THE ROLLS:
VOLCANO TOPPING: CHOOSE 1
- 8 jumbo shrimp (raw, defrosted, and cleaned/deveined)
- 4 ounces raw salmon
- 4 ounces raw bay scallops or sea scallops
SPICY VOLCANO SAUCE:
- 2/3 cup quality mayo
- 2 tablespoons Sriracha
- whisk together and adjust spice/heat as needed
- bamboo sushi mat to roll the sushi
- saran/plastic wrap to protect the mat from sticky rice
- aluminum foil or parchment paper for the seafood
- a spoon or fork to spread the rice
- Pre-heat your oven or toaster oven to 350 degrees F.
Cook your sushi rice and allow to stand, covered for 10 minutes. Transfer to a bowl and add seasoned rice vinegar. Fluff with a fork and allow to cool.
While the rice cooks, I like to start on the spicy volcano topping.
- Chop your raw shrimp, scallops, or salmon (or combination of the three!) into small pieces and toss in volcano sauce.
- Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage.
- Bake for approximatley 15 minutes or until the seafood is opaque and fully cooked. Oven times may vary a tad but it won't take super long. Since shrimp takes a bit longer to cook, I suggest sauteeing it on the stovetop until it's almost fully cooked and then finishing it off in the oven with the sauce. Total time-saver!
- While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori.
- Slice cucumber into thin strips (I like to remove the seeds from the middle before slicing), roll the cream cheese into two thin strips, and chop the ends off the green onion.
- Using a spoon or other utensil, spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese, and green onion in three compact rows at the end of the seaweed square, atop the rice. Since this will make two rolls split your toppings and do the same for each. First time rolling sushi? [click here] for a photo tutorial of the entire process.
- Roll, slice, and sprinkle with sesame seeds!
- By now your fiery orange volcano topping should be ready. If you'd like, you can add a bit more sauce on top of the seafood and switch the oven to BROIL for 1-2 minutes. I LOVE doing this since it most closely resembles the golden topping my hometown sushi restaurant serves up. This can be done without the extra spoonful of sauce if needed; it's super flexible. Pour the volcano topping over your cucumber roll and top with an additional stalk or two of chopped green onion.
If you get a chance to try this crazy tasty volcano roll, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
The photos in this recipe are shrimp volcano rolls, and I absolutely ADORE making them with fresh scallops or salmon too. You can use a combination of all three types of seafood or simply grab whichever looks best from your local grocery store or seafood market!
I alternate between the three and love it every which way!
Toss together the spicy volcano topping, pop it in the oven 9broil for the last minute or so) and pour it over a refreshing pile of sliced cucmber drizzled with a little vinegar and a hearty sprinkle of toasted sesame seeds.
I use the shortcut method to make just this roll alone for a speedy lunch and, for a dinner spread, simply make a large batch of rice and whip up additional rolls to go alongside this one. Feel free to check out my sushi tutorial for a medley of different sushi roll recipes.
so . . . how was it?
Utterly delicious and gone in record time!
Normally I’d have a few more photos to post, but I had a bit of a vulture hovering over my shoulder this time around.
“Jenny are you done yet? Can we eat it now? You have 2 seconds and then I’m gonna eat it. 1… 2… MINE!”
To say Paul and I inhaled it is putting it mildly. I actually love this homemade roll even more than the restaurant version since I can add extra seafood/veggies/toppings and I’m sure to always get it hot out of the oven without waiting on a busy server at the restaurant. Though this time around I had to wait a few minutes so I could finally documet the process.
You kids are worth it though! Hope you love these homemade volcano rolls as much as we do!
Whether you’re making a little or a lot, homemade sushi is a fabulous treat and much more affordable than dining out! I love the social aspect of inviting friends and family over for dinner and hosting a roll-your-own-sushi night. It also makes a pretty stellar date night too!
Feel like mixing it up? This tasty volcano topping is great over anything you can dream up! Shrimp or scallop volcano topping over salmon for instance? Holy cow AMAZING!