Recipe for Volcano sushi roll
Mouth-watering volcano sushi roll with full blasted of flavors from shrimps, scallop, masago... as well as spicy mayo and unagi sauce. A balanced control example between saltiness, natural sweet (umami) and vinegar sourness.
Servings 2 rolls
Ingredients
Sushi roll
- 2 sheets nori
- 1.5 cups cook & seasoned sushi rice
- 4 sticks kani - immitation crab
- 0.5 mini cucumber
Spicy mayo
- 0.5 Tbsp Sriracha adjust to spicy tolerant
- 4 Tbsp Kewpie mayo or regular mayo
Lava topping
- 12 prawn or equivalent substitution
- 10 mini scallop
- 1 Tbsp cream cheese optional
- 3 Tbsp spicy mayo
Garnish & Decoration
- 1 Tbsp masago flying roe
- 1 Tbsp unagi sauce
Instructions
Spicy mayo sauce
- In a mixing bowl, mix 4 leveled spoon of mayo (or 3 heap) with half Tbsp of Sriracha. Adjust the amount of Sriracha to your spicy tolerant level.
- After mixing it good, set aside to rest for a couple minutes. The sauce will turn out in a nice yellow color and be ready for any glazing.
Lava Topping
- Preheat oven to 400 F
- Cut kani sticks into 2 or 3, add to mixing container.
- Mince half of the shrimp and finely mince the rest. This is to preserve some variation in the final texture.
- Slice and dice scallop if they're too big.
- Add creamcheese and a spoon of spicy mayo sauce. Or replace cream cheese with extra spicy mayo.
- Add some drop of lemon juice if you like the flavor.
- Use a fork to mix while breaking kani sticks into thin strips. Mix them good.
- Level and spread some extra spicy mayo all over the top surface.
- Bake for 12-15 minutes or until it's bubbling and shrimp done.
Rolling sushi base
- Lay a piece of nori, shiny side down on top of rolling mat over flat surface.
- Spread cooked and seasoned sushi rice atop nori and apply some pressure with your fingers tips.
- Add kani and cucumber strips or your favorite fillings.
- Lift the mat and roll while applying pressure gently to form shape.
- Cover with plastic wrap and set aside till ready to assemble/serve. Repeat for other rolls if need.
Assembling
- Cut each sushi roll into slices, thinner slice is prefer due to the extra height from volcano topping (10-12 pieces/rolls instead of the regular 8).
- Arrange them all to serving plates.
- For each slice, carefully spoon on lava shrimp mixture.
- Drizzle extra spicy mayo and unagi sauce all over the pieces.
- Top off with some masago or simply dot of Sriracha for even spicier taste.
- Serve immediately. No soy sauce is needed as the over all flavor should be quite balance a bit of everything.