How to Make Volcano Sushi Roll with Baked Seafood Dynamite on Top

Baked Seafood Dynamite Sushi Roll Sushi Rolls Recipes

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.

Needed Equip­ment:

  • Volcano Sushi Roll ready to be baked with seafood dynamite on top

    Vol­cano Sushi Roll

    Sushi Mat

  • Bam­boo Steamer
  • 1 Gal­lon Freezer Bag
  • Strainer
  • 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:

Recipe for Seafood Dynamite for Sushi rolls combining seafood and spicy mayo.

Recipe for Seafood Dyna­mite for Sushi rolls

  • Imi­ta­tion crab sticks
  • Bay Scal­lops (steamed in Bam­boo Steamer)
  • Salad Shrimp (thawed)
  • Masago (optional)
  • Mayonnaise
  • 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:

Shrimp and Scallops for Seafood Dynamite for Sushi rolls

Shrimp and Scal­lops for Seafood Dyna­mite for Sushi rolls

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.

Topping Cream Cheese Sushi Roll with Seafood Dynamite Topping

Top­ping Cream Cheese Sushi Roll with Seafood Dyna­mite Topping

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 Top

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