Volcano Roll

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!

Homemade Volcano Roll Sushi

When I first started my sushi-making adventures years ago, I was on a mission to re-create the elusive Volcano Roll from my favorite sushi restaurant.

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!

Chances are if a volcano roll is on the menu, I will order 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 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.
5 from 21 votes
Course: Main Dish
Cuisine: Japanese
Keyword: Volcano Roll
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 sushi rolls
Author: Jenn Laughlin – Peas and Crayons



  • 1 cup cooked sushi rice
  • 1-2 tsp seasoned rice vinegar
  • 2 nori seaweed sheets
  • 4-6 green onion stalks plus extra to garnish
  • ¼ English cucumber, peeled and sliced or about 1/3 of a regular cucumber
  • 2 TBSP cream cheese optional
  • 1 TBSP of toasted sesame seeds optional


  • 8 jumbo shrimp (raw, defrosted, and cleaned/deveined)
  • 4 ounces raw salmon
  • 4 ounces raw bay scallops or sea scallops


  • 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.


Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 707kcal, Carbohydrates: 23g, Protein: 16g, Fat: 61g, Saturated Fat: 12g, Polyunsaturated Fat: 34g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 941mg, Potassium: 341mg, Fiber: 2g, Sugar: 2g, Vitamin A: 673IU, Vitamin C: 16mg, Calcium: 84mg, Iron: 1mg

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!

Homemade Sushi Cucumber Rolls with Cream Cheese

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!

feeling lazy?

Toss together the spicy volcano topping, pop it in the oven (broil for the last minute or so) and pour it over a refreshing pile of sliced cucumber 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? Tell me more about this sushi roll!

These spicy, saucy volcano rolls are 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!

Spicy Volcano Roll Sushi

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? The results are AMAZING!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating

Questions & Reviews

  1. I’m so going to make this. It looks really good. One question i have though is are the nori sheets half cut or full sheets?

    1. Hi Misty! So excited for you to try this Volcano Roll – it’s one of my favs to make! I use full sheets of nori but you are welcome to try it with half sheets if that’s what you’re accustomed to.

  2. 5 stars
    This by far is the closest replica of the volcano roll from my favorite sushi joint. I made this item last night and to say I devoured it, is putting it mildly. I couldn’t eat it fast enough. It was delicious with a few modifications (made a California roll instead of just cucumbers) and put the volcano on top. Next time I will mix shrimp & imitation crab meat with the sauce and I’m sure that’s the exact recipe for the “Baked Dynamite Roll” I have been searching for! 🍣

  3. I want to make this but I want to just do the chopped scallops and leave them raw. Like when they do the creamy scallop hand cone, “temaki” with added masago. My question is can I just un thaw frozen scallops from the grocery store, and maybe soak them for a couple minutes in a salt water “saline salution” to kill any bacteria that might be on them? Or do I even have to do that? I see others that say its safe to eat raw scallops. I guess Im trying to get around having to buy sushi quality scallops. Is it absolutely necessary?

    1. Hi Jojo! I don’t have access to sushi-grade scallops so I always chop them up, toss them in the spicy mayo mixture, then lay them on piece of foil in the oven or toaster oven to bake/broil them until they are cooked through. They’re quite delicious this way! I have no experience with raw scallops as we’ve always ordered them cooked at restaurants (or cook them at home) and stick to sushi-grade tuna/salmon/etc… when eating raw fish.

    2. Jojo if you get some really fresh scallops or if you get frozen ones the parasites will be gone. Asking as you thaw and et within 24 hours it’s totally fine.

      Most markets inspect for parasites but grocery stores are a bit different so I rely on frozen.

  4. 5 stars
    Thank you sooo much for doing this! When i made it i put shrimp tempura inside with seafood salad ( crab, spicy mayo), cucumber, and cream cheese. Then topped the volcano toppping off with cheese and broiled. Was soooooo yummy. Totally guilty tho lol

  5. Hi, maybe you should also try adding a deepfried flour-coated eel meat in the middle. It will add some texture to the savory and creamy volcano mix.

  6. 5 stars
    This was delicious-thank you! Quick question, my mayo got runny after baking. I did use Japanese mayo. You would think it would work just like the restaurant. Any ideas what might have gone wrong? Thanks again!

    1. So glad you enjoyed it Sharon – thank you! It does thin a little when baked with the raw seafood but the bulk of the sauce should coat your seafood and brown on the top once broiled! Was it crazy runny or just a little? The note in the recipe about adding extra mayo and switching the oven to BROIL for a few minutes for sure helps get a nice thick sauce on top – did you try that this round? Also, many restaurants use pre-cooked seafood and a blowtorch (creme brûlée style) to heat their volcano topping so maybe Japanese mayo can end up runnier and that’s their way around it?

      Hope this helps! Now I’m totally craving volcano rolls – time to pick up more sushi rice! <3 <3

  7. One of the nifty things I learned from my local sushi chef, who has a similar recipe;
    After chopping your seafood, batter it in a light tempura, and fry in a wok with sesame or peanut oil. Then toss in the spicy mayo. We call it FirePopper Shrimp. And I am addicted to it.

  8. 5 stars
    This was SO GOOD! We made it last night and it made both of us very happy. I used cooked shrimp and just boiled the mixture so it would be warm and toasty on top of the rolls. Great recipe, thank you so much!

  9. I have no logical reason for it, but this post makes me think of the Tootsie Roll song. Just roll.

  10. 5 stars
    Wow looks like something I’d dig! Def going to take a whack at your recipe! Thanks so much for posting!!

  11. No matter how often I go to Japanese restaurants, I can never get enough of that spicy sauce! Definitely trying this soon to maybe save my poor wallet D’:

  12. I need to stop reading your blog and playing on instagram right before lunch. Haha. I think I may have to go get some sushi now, although this is what I really want 🙂

  13. Yum this recipe looks awesome! I love making sushi at home but never make the time to do it!

  14. My husband would probably die if I made this for him. I may feel brave and try this. Thanks for the tutorial.

  15. We’re moving in just over 2 weeks, and I had to buy a jar of mayo at the store yesterday because we were out. I’m trying to use everything up and was wondering how we could make the mayo go faster w/o just eating it right out of the jar. Mixing it with sircaha for sauce- BRILLIANT! I’m going to be putting that sh*t on everything! 🙂

  16. I really like that idea where you make it and we eat it. Dinner at your house! 🙂

  17. That volcano sauce is a big time favorite of mine! I love adding sriracha sauce to my Vegenaise vegan mayo. It is awesome! 🙂

  18. Believe it or not, I’m not a sushi fan…but I will be making this spicy seafood topping and eating it out of a bowl soon!

  19. LOVE! I am such a huge sushi fan. But I’m just not confident enough in my kitchen skills yet to attempt sushi. Maybe one day. For now, I will just stare longingly at your pictures! 😉

  20. this looks awesome! YUM I love sushi. I will be trying this if I can find all the ingredients

  21. I miss sushi so much right now! I told my hubs that there better be a platter of tuna and salmon sashimi waiting for me in the delivery room! Haha

  22. They all sound wonderful, but I’m particularly interested in the veggie version.. I love the idea of topping sushi with toasted sesame seeds though 🙂