Description
Delicious Volcano Sushi Rolls topped with shrimp and crab mixture, perfect for sushi lovers.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 nori sheets
- 1 cucumber, julienned
- 1 avocado, sliced
- 8 imitation crab sticks
- 1 cup cooked shrimp, finely chopped
- 1/2 cup lump crab meat
- 1/3 cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Optional garnish: sliced green onions, sesame seeds, extra drizzle of spicy mayo
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water according to package instructions.
- While the rice is still warm, gently fold in the rice vinegar, sugar, and salt mixture. Let it cool to room temperature.
- In a bowl, combine the chopped shrimp, crab meat, mayonnaise, sriracha, soy sauce, and sesame oil. Stir until creamy and well blended.
- Place a sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a small border at the top edge.
- Flip the sheet so the rice faces down. Layer cucumber, avocado slices, and imitation crab across the center. Carefully roll it tightly using the mat, applying gentle pressure.
- Slice the roll into even pieces using a sharp knife dipped in water.
- Arrange the sliced rolls on a baking sheet. Spoon the seafood mixture generously on top of each piece.
- Place under a broiler for 3–5 minutes, just until the topping is bubbly and lightly golden. Serve immediately while warm.
Notes
- Adjust sriracha to your preferred spice level.
- Keep a close eye on the rolls while broiling to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg