Volcano Roll
Indulge in the mouthwatering goodness of a Volcano Roll. This sushi roll features a combination of spicy crab salad, avocado, and cucumber, all wrapped in nori seaweed and sushi rice. What makes it special is the delicious baked crab and cheese topping that adds a flavorful twist. It’s a sushi lover’s delight!
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Servings: 4 rolls
Calories: 450kcal
Equipment
- Sushi Rolling Mat for rolling and shaping the sushi
- Oven
- Plastic Wrap To cover the bamboo mat, preventing rice from sticking
- Sharp Knife For cutting the sushi rolls into bite-sized pieces
- Cutting Board To cut and prepare ingredients
- Bowl Of Water To moisten your hands, preventing the rice from sticking
- Rice Cooker or Pot For cooking sushi rice
- Sushi Rice Paddle For mixing and handling the sushi rice
Ingredients
- 4 sheets Nori Seaweed Sheets
- 2 cups Sushi Rice cooked and seasoned with rice vinegar, sugar, and salt
- 1 cup Spicy Crab Salad prepared with crab meat, mayo, and sriracha
- 1 Avocado thinly sliced
- 1 Cucumber julienned
- 4 oz Cream Cheese softened
- 1 cup Crab Meat shredded
- 1/4 cup Mayonnaise
- 1 tablespoon Sriracha Sauce adjust to taste
- 1/4 cup Soy Sauce for dipping
Instructions
- Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. Lay a sheet of plastic wrap on the mat, then place a sheet of nori seaweed on top, shiny side down.
- Wet your hands with water and grab a handful of sushi rice. Spread the rice evenly over the nori sheet, leaving about 1 inch of nori uncovered at the top.
- Place a layer of spicy crab salad, avocado slices, and julienned cucumber in the center of the rice.
- Gently lift the bamboo mat’s edge closest to you and begin to roll the nori sheet and rice around the fillings, using the mat to shape it into a tight cylinder. Wet the uncovered edge of nori to seal the roll.
- Preheat your oven to 350°F (175°C).
- In a bowl, combine softened cream cheese, shredded crab meat, mayonnaise, and sriracha sauce. Mix until well blended.
- Spread the cream cheese and crab mixture evenly over the top of the sushi roll.
- Place the roll on a baking sheet and bake in the preheated oven for about 10 minutes, or until the cheese is melted and slightly golden.
- Remove the roll from the oven and let it cool for a few minutes. Slice into bite-sized pieces.
- Serve the Volcano Roll with soy sauce for dipping. Enjoy the irresistible combination of flavors!
Notes
Feel free to adjust the level of spiciness by adding more or less sriracha sauce to the crab salad and cheese mixture. Customize the roll with your favorite ingredients for a unique twist.
Nutrition
Calories: 450kcal | Carbohydrates: 62g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 950mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 6mg
