How to Make Volcano Sushi Roll with Baked Seafood Dynamite on Top
Tired of eating the same old sushi week after week? Try making sushi with zing, flair, and an amazing taste bud pleasing combination like my volcano sushi roll topped by seafood dynamite. I love making sushi at home, aside from the health benefits, I am able to control the exact ingredients and spice level for each roll. This recipe takes a little longer than others that I prepare but the result is well worth the effort.
- Bamboo Steamer
- 1 Gallon Freezer Bag
- Sink with cool running water
- Cutting Board
- Sharp knife for chopping Volcano Sushi Roll and Seafood Dynamite ingredients
- Mixing bowl
- Toaster Oven or Broiler
- Paper Towels
Ingredients for Volcano Sushi Roll (Base Roll):
- Nori (½ sheet)
- Palmful of sushi prepared rice (about ½ cup)
- Cream Cheese (one thin slice from block stretched to the length of the Nori)
- 2 slices julienne cucumbers (cut to length of Nori)
- 2 Imitation Crab Sticks (to cover the length of the Nori)
Ingredients for Baked Seafood Dynamite Topping:
- Imitation crab sticks
- Bay Scallops (steamed in Bamboo Steamer)
- Salad Shrimp (thawed)
- Masago (optional)
- Srirachi Hot Sauce
Presentation Tip: The traditional square black plate will make the vibrant colors of the volcano sushi roll with seafood dynamite topping really pop!
Before beginning the Volcano Sushi Roll and Seafood Dynamite recipes make sure to thaw your salad shrimp in a colander under cool running water for a few minutes, and to place the frozen scallops into your bamboo steamer.
Directions for making the Volcano Sushi Roll:
Place the sushi mat inside of the gallon sized plastic freezer bag, so that the sushi rice does not become embedded into the mat, making it easier to clean up later. Lay the Nori seaweed square on top of the plastic covered sushi roll mat. With wet hands add a handful of prepared sushi rice in the middle of the Nori and gently spread out to the edges. Flip the sushi rice covered Nori over so that he rice side is touching the plastic covered sushi roll mat. Next, add the slice of cream cheese, I like to slice it straight from the block and lay it the entire length of the Nori. Give the cream cheese slice a pinch to spread it out to the end of the role. Place the julienned cucumber strips next the cream cheese. Place the imitation crab sticks on top of your other volcano sushi roll ingredients. Tuck in the filling while starting to roll, squeeze the ingredients down and press them in while giving it a final roll to seal the ingredients inside of the rice covered Nori. It is very important to get a good seal on the roll when making sushi. This is a great base roll for the seafood dynamite topping, but California rolls can be used as well.
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Directions for making Seafood Dynamite topping:
Place the imitation crab sticks onto your cutting board and press down on each with a paper towel to remove excess moisture. Cut them into ½’s or smaller, based on your preference, and begin to break them up gently. They will become stringy and almost spaghetti like in form and consistency. Place the crab into a large mixing bowl. Remove the bay scallops from the bamboo steamer and give them a rough chop. Add the bay scallops into the mixing bowl. Remove the salad shrimp from the colander and give them a rough chop, placing them immediately into the mixing bowl. Add mayonnaise to taste. I generally make a larger batch for multiple rolls so I add about 3 tbsp. of mayo. Shake the srirachi hot sauce over the entire mixture to taste. Stir until the entire seafood dynamite mixture is well combined. The masago is optional but I personally love the zing that it adds when I am making sushi at home. Make sure to add the masago as the last step so that it does not become too squished within the mixture. Stir very gently. Place a piece of plastic over the top of the mixing bowl, pressing in so that he plastic touches the seafood dynamite mixture, and let it set in the fridge for 15–20 minutes.
Cut up your base sushi rolls using a serrated knife. Each roll should be cut into eight equal pieces. Make sure to wipe your knife off between cuts as the cream cheese can become gummy and begin to tear the Nori, pulling the roll apart. Separate each sushi roll piece on a baking sheet. Once the seafood dynamite mixture is set, and the flavors have all mingled place a thin layer on top of your base volcano sushi roll recipe. Remember that you can always use California sushi rolls if you prefer. Stick the seafood dynamite covered volcano sushi roll pieces into the toaster oven on broil for approximately ten minutes. Making sushi from home is incredibly easy; this particular recipe will not win any beauty contests but the taste simply cannot be beat!
How to Make Volcano Sushi Roll with Baked Seafood Dynamite on TopSushi Rolls