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Volcano Roll
Created by: Howcan Team
Ingredients
- 2 cups sushi rice
- 4 nori seaweed sheets
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 lb imitation crab meat
- 1 ripe avocado, sliced
- 1/4 cup spicy mayo
- 1/4 cup tempura flakes
- 1 tablespoon sesame seeds
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Rinse the sushi rice in a strainer under cold water until the water runs clear. Cook the rice according to package instructions.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Remove from heat and let it cool.
- Transfer the cooked rice to a large wooden or glass bowl. Gradually fold in the vinegar mixture until the rice is slightly sticky and glossy. Let it cool to room temperature.
- Lay a bamboo sushi mat on a flat surface. Place a nori sheet, shiny side down, on the mat. Wet your hands and spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top.
- Sprinkle sesame seeds over the rice. Flip the nori sheet over so the rice side is facing down on the mat.
- Arrange a line of crab meat and avocado slices in the center of the nori sheet. Drizzle with spicy mayo and sprinkle with tempura flakes.
- Using the bamboo mat, roll the sushi tightly, starting from the edge closest to you. Moisten the top border of the nori sheet with water to seal the roll.
- Slice the roll into 8 equal pieces using a sharp, wet knife. Repeat with the remaining nori sheets and ingredients.
- Serve the volcano rolls with soy sauce, pickled ginger, and wasabi. Enjoy!
The Volcano Roll is a popular sushi roll that originated in the United States in the late 20th century. This unique roll typically consists of a center of crab or shrimp, avocado, and cucumber, wrapped in seaweed and rice, and topped with spicy mayo and a mixture of fish eggs. The roll is then baked or lightly torched to create a "volcanic" effect, hence its name. The dish is known for its combination of flavors and textures, with the creamy avocado and crunchy cucumber complementing the spicy kick of the mayo and fish eggs. While its exact origins are unclear, the Volcano Roll has become a staple in many sushi restaurants across the country, particularly in regions with a strong sushi culture such as California and New York. Chefs often put their own spin on the Volcano Roll, adding unique ingredients or variations to make it their own. Today, the best versions of this dish can be found in high-quality sushi restaurants that prioritize fresh, high-grade seafood and expertly crafted spicy mayo. The key to a great Volcano Roll lies in the balance of flavors and the quality of the ingredients, particularly the spicy mayo and fish eggs, which should be fresh and flavorful. Some alternative methods for making this dish include using different types of seafood or incorporating additional toppings such as crispy tempura flakes or savory eel sauce.
30 min
4 rolls
300 calories
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