Burning Volcano Sushi Roll with Lava Topping

Mouth-watering volcano sushi roll with full blasted of flavors from shrimps, scallop, masago… as well as spicy mayo and unagi sauce. A balanced control example between saltiness, natural sweet (umami) and vinegar sourness.

INGREDIENTS

Sushi roll

• 2 sheets nori
• 1.5 cups cook & seasoned sushi rice
• 4 sticks kani – immitation crab
• 0.5 mini cucumber

Spicy mayo

• 0.5 Tbsp Sriracha adjust to spicy tolerant
• 4 Tbsp Kewpie mayo or regular mayo

Burning Volcano Sushi Roll with Lava Topping

• Lava topping
• 12 prawn or equivalent substitution
• 10 mini scallop
• 1 Tbsp cream cheese optional
• 3 Tbsp spicy mayo

Garnish & Decoration

• 1 Tbsp masago flying roe
• 1 Tbsp unagi sauce

INSTRUCTIONS

Spicy mayo sauce

1. In a mixing bowl, mix 4 leveled spoon of mayo (or 3 heap) with half Tbsp of Sriracha. Adjust the amount of Sriracha to your spicy tolerant level.
2. After mixing it good, set aside to rest for a couple minutes. The sauce will turn out in a nice yellow color and be ready for any glazing.

Lava Topping

1. Preheat oven to 400 F Cut kani sticks into 2 or 3, add to mixing container.
2. Mince half of the shrimp and finely mince the rest. This is to preserve some variation in the final texture.
3. Slice and dice scallop if they're too big.
4. Add creamcheese and a spoon of spicy mayo sauce. Or replace cream cheese with extra spicy mayo.
5. Add some drop of lemon juice if you like the flavor. Use a fork to mix while breaking kani sticks into thin strips. Mix them good.
6. Level and spread some extra spicy mayo all over the top surface. Bake for 12-15 minutes or until it's bubbling and shrimp done.

Rolling sushi base

1. Lay a piece of nori, shiny side down on top of rolling mat over flat surface.
2. Spread cooked and seasoned sushi rice atop nori and apply some pressure with your fingers tips.
3. Add kani and cucumber strips or your favorite fillings. Lift the mat and roll while applying pressure gently to form shape.
4. Cover with plastic wrap and set aside till ready to assemble/serve. Repeat for other rolls if need.
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Source Full Recipes Here

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