This Volcano Roll is a flavor-packed sushi roll that’s bold, spicy, creamy, and visually stunning. Imagine tender sushi rice hugging crisp cucumber and creamy avocado, topped with flame-touched, spicy baked seafood, all drizzled in umami-rich sauce and a fiery mayo that kicks up the flavor in every bite. This roll isn’t just delicious—it’s a showstopper on any sushi night menu.

Perfect for sushi lovers who crave a little drama and heat in their meals, the Volcano Roll combines textures and temperatures like no other. It’s warm and cool, crunchy and soft, spicy and rich. Making it at home is easier than you’d think, and the final result is just as satisfying as your favorite sushi spot.

What Kind of Sushi Rice Should I Use for Volcano Rolls?

The best sushi rice for a Volcano Roll is short-grain Japanese rice. When properly rinsed and cooked, it becomes sticky enough to hold the roll’s shape while still offering a light and fluffy texture. Season the rice with a mix of rice vinegar, sugar, and salt for that essential sushi tang.

Ingredients for the Volcano Roll

Sushi Rice – The base of the roll, seasoned and sticky to hold everything together.

Nori (Seaweed Sheets) – Provides structure and adds a subtle, salty umami flavor.

Avocado – Brings creaminess and a buttery texture to balance the spice.

Cucumber – Adds crunch and freshness to the roll’s center.

Imitation Crab or Cooked Shrimp – A seafood filling that pairs perfectly with the spicy topping.

Spicy Mayo – A blend of mayonnaise and sriracha or chili sauce to drizzle over the top.

Volcano Topping – Typically a mix of seafood (like chopped shrimp or scallops), spicy mayo, and sometimes cream cheese, baked or torched to golden perfection.

Soy Sauce & Eel Sauce – For dipping and an extra layer of umami-rich flavor.

Green Onions & Black Sesame Seeds – Garnish to add color, crunch, and extra flair.

How To Make the Volcano Roll

Step 1: Prepare the Sushi Rice

Cook your short-grain sushi rice according to the package instructions. Once cooked, transfer it to a wide bowl and gently fold in a mixture of rice vinegar, sugar, and salt. Allow the rice to cool to room temperature, covered with a damp cloth to prevent drying.

Step 2: Slice and Prep the Fillings

Cut the avocado into thin slices and julienne the cucumber. If using imitation crab, shred it by hand. If using shrimp, chop it into bite-sized pieces. Have everything laid out for easy assembly.

Step 3: Roll It Up

Place a bamboo sushi mat on your work surface and top with plastic wrap. Lay a sheet of nori shiny-side down on the mat. With wet hands, press a thin layer of sushi rice over the nori, leaving a 1-inch edge at the top. Flip the sheet so the rice faces down.

Add cucumber and avocado horizontally across the center. Top with crab or shrimp. Roll tightly, using the mat to shape and press. Seal the edge with a bit of water.

Step 4: Create the Volcano Topping

In a bowl, combine chopped seafood (like shrimp or scallops) with spicy mayo and optional cream cheese. Spoon the mixture over the top of the cut sushi rolls. Place on a baking sheet and broil for 1-2 minutes, or use a kitchen torch to lightly char the topping.

Step 5: Finish and Garnish

Drizzle spicy mayo and eel sauce over the top. Sprinkle with black sesame seeds and chopped green onions. Serve immediately for the best contrast in warm and cool textures.

How to Serve and Store Volcano Roll

Volcano Rolls are best served fresh, right after torching or broiling the spicy seafood topping. The contrast between the warm topping and cool interior is part of the experience. Plate them on a long sushi platter, drizzle with sauces, and garnish with green onions and sesame seeds for that restaurant-quality look.

If you have leftovers, wrap them tightly in plastic wrap and store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the texture may soften and the flavors won’t be as vibrant the next day. Avoid reheating—instead, enjoy chilled or let them sit at room temp for 10 minutes before eating.

Frequently Asked Questions

How spicy is the Volcano Roll?

It has a noticeable kick thanks to the spicy mayo, but it’s not overwhelmingly hot. You can always adjust the heat level by adding more or less sriracha.

Can I make it without seafood?

Absolutely! Try using tofu or roasted mushrooms for a vegetarian-friendly version. The key is the spicy, creamy topping and contrasting textures.

Do I need a torch to make the volcano topping?

A torch adds a dramatic flair and a perfect char, but a quick broil in the oven works just as well. Just keep an eye on it to prevent burning.

What sauces pair best with this roll?

Spicy mayo and eel sauce are the go-to combo. You can also serve with soy sauce, wasabi, or a drizzle of ponzu for extra brightness.

Can I make this ahead of time?

You can prep the rice, fillings, and toppings in advance, but assemble and broil/torch just before serving to keep textures ideal.

Is this gluten-free?

With the right ingredients—gluten-free soy sauce and imitation crab or shrimp—yes, it can be made gluten-free. Always check your labels.

Want More Sushi Ideas with a Twist?

If you’re obsessed with this Volcano Roll, you’ll love diving into these other standout creations from the kitchen:

Tender Beef Bao Buns for a soft and savory fusion bite.
Garlic Butter Steak with Cheesy Alfredo Tortellini if you want rich comfort food with serious flair.
Korean BBQ Meatballs with Spicy Mayo Dip for another spicy-mayo hit.
Creamy Chicken Mushroom Stroganoff when you’re craving creamy and comforting.
Teriyaki Chicken with Mashed Potatoes and Roasted Veggies for that sweet-savory harmony.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can revisit it for sushi night any time.

And I’d love to hear how your Volcano Roll turned out! Did you torch the topping or go oven-style? Add extra heat or keep it mellow?

Share your tweaks or tips in the comments. Let’s inspire each other to roll with creativity.

Volcano Roll

Author: Jam Scott
Total Time: 25 minutes
Yield: 4 rolls

Print Recipe

Description

A fiery twist on classic sushi, this Volcano Roll features creamy avocado and crisp cucumber inside, topped with spicy baked seafood, drizzled with sauces, and garnished to perfection. Whether you broil it or torch it, this sushi roll delivers big flavor and a dramatic presentation.