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Volcano Roll Sushi Recipe {with A Lava Topping}

Volcano Roll Sushi Recipe

Learn all the tricks of making the special sushi rolls that are topped with the spicy, creamy lava-like toppings.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 32 pieces (4 rolls)


Sushi rice

  • 1 ½ cup of sushi rice
  • 1 ½ cup of water
  • 1 ½ tablespoons of sushi vinegar (optional) (Made by mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)

For the crab salad topping

  • 8 oz of imitation crab
  • 6 oz of shrimp
  • 1 cup of spicy mayo ( Made by mixing Sriracha sauce with mayo with a 1:2 ratio)
  • Salt and pepper to taste.

For volcano roll sushi

  • 2 sheets of nori seaweed
  • 6 oz of imitation crab
  • 1 avocado
  • ½ cucumber cut into 1/4-inch strips
  • 1 tablespoon of sesame seed (optional)

Garnish (optional)

  • masago or tobiko
  • Spicy mayo


  • Into a rice cooker, add your water and rice and let it cook according to the instructions. Transfer your rice after cooking to cool a bit, then add the rice vinegar while it’s relatively hot.
  • Start making your seafood toppings by slicing the shrimps and crabs into small chunks.
  • Transfer them into a bowl and sprinkle the salt and pepper with the spicy mayo. Mix them well.
  • Transfer the mix to a baking tray, then put the tray into a preheated oven at 400°F (200°C). Let it bake for 10-15 minutes until it’s browned enough.
  • Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
  • Separate each nori sheet into two halves using a pair of scissors. Lay each half on the rolling mat.
  • On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet.
  • Pat the rice with your fingertips gently. Sprinkle some sesame seeds (optional)
  • Flip the Nori sheet so that the rice layer is facing the rolling mat.
  • Place all the fillings (crab, cucumber, and avocado)
  • With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
  • Cut the roll into bite-sized pieces (about 8 pieces).
  • Serve them on a plate and add on top freshly baked crab salad.
  • Sprinkle some spicy mayo and tobiko or masago on top. ENJOY.