Volcano Roll Recipe

Prepare the sushi rice. Rinse the shot-grain rice until the water runs clear. 

Use either a rice cooker to cook the rice or cook the rice on a stovetop. To cook rice on the stovetop, soak the rice in water for 30 minutes. Drain the rice. Transfer the rice to a saucepan with a lid. Place one cup of water and the drained sushi rice. Bring the mixture to a boil over medium-high heat. 

Cover the saucepan. Reduce the heat to medium-low and simmer for 10 minutes. Turn off the heat and let the rice steam for 10 minutes with the lid intact. 

While the rice is steaming, stir together the rice vinegar, granulated sugar and salt until the sugar dissolves. 

In a large bowl, transfer the cooked rice to the center. Allow the rice to cool for 10 minutes. Pour the rice vinegar mixture over the rice and mix with a large spoon or rice paddle.

Assemble the avocado cucumber crab roll. On a work surface, lay out a bamboo sushi mat and place a sheet of nori, shiny side down.

With moistened fingers, spread ½ cup of sushi rice on top of the nori sheet leaving a ½-inch space at the front and end. Place the cucumber, avocado, and imitation crab horizontally in the center.

Start rolling up the bamboo mat from the edge closest to you until the ends meet. Apply light pressure while rolling to keep the filling neatly tucked in. 

Remove the bamboo mat and place the roll on a cutting board. Slice into eight pieces. Repeat with the remaining ingredients.

Prepare the spicy salmon and crab topping. In a mixing bowl, mix the Japanese mayonnaise, Sriracha, soy sauce, sesame oil and sugar until well combined. 

Add the chopped salmon and shredded crab and toss until well coated. Set aside.

Prepare the sweet and spicy Sriracha sauce. In a bowl, combine the Japanese mayonnaise, honey and Sriracha. Mix until well combined. Set aside. 

Assemble the volcano roll. On a plate, stack the rolls into a short mountain. 

Starting from the top, cover the entire roll with the spicy salmon and crab topping, covering the mountain.  

Drizzle the sweet and spicy Sriracha sauce. Then the unagi sauce. Top with the tobiko to imitate lava. Serve and enjoy!