Volcano Roll

Try this Volcano Roll recipe for a tasty sushi experience. Enjoy fresh ingredients and bold flavors, perfect for sushi lovers.

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Prepare the Sushi Rice: Rinse sushi rice in cold water until water runs clear. Cook in a medium saucepan with water over medium heat. Once boiling, lower heat, cover, and simmer for 18 minutes. Let sit for 10 minutes off heat.
Mix Rice Seasoning: In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Mix seasoning gently into cooked rice using a wooden spatula. Allow rice to cool to room temperature.
Assemble the Roll: Lay a nori sheet, shiny side down, on the bamboo mat. Wet hands to prevent sticking. Spread sushi rice evenly over the nori, leaving the top edge free.
Add Fillings: Arrange cucumber, crab meat, and a drizzle of spicy mayo along the bottom edge of the rice.
Roll It Up: Lift the bamboo mat and roll it tightly towards the uncovered edge. Be firm, but don’t squish!
Bake the Roll: Preheat oven to 200°C (400°F). Place roll seam side down on a baking sheet lined with parchment. Brush with eel sauce and sprinkle with panko breadcrumbs. Bake for 10–12 minutes until golden and crispy.
Slice and Serve: Allow roll to cool, then slice into 8 pieces. Drizzle remaining eel sauce and top with more spicy mayo if desired.

For best results, keep the bamboo mat slightly moist to prevent sticking. Use a wet sharp knife to cut through the roll easily.