Description
Delicious sushi rolls topped with a rich volcano-inspired seafood mixture.
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. This removes excess starch and ensures fluffy grains. 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. Keep a close eye on it.
- Serve immediately while warm.
Notes
- Adjust the amount of sriracha according to your spice preference.
- Ensure you have a sharp knife for slicing the rolls to avoid squishing them.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg