Volcano Roll

A tantalizing Volcano Roll featuring a spicy kick of shrimp and creamy avocado wrapped in sushi rice.

Scale

Cook Mode Prevent your screen from going dark

Rinse the sushi rice under cold water until the water runs clear. Cook in a rice cooker or on the stovetop with 375 ml (1½ cups) of water. Bring to a boil, then reduce heat and simmer for 18 minutes. Once cooked, let it rest for 10 minutes. Fluff with a fork and add a mixture of 30 ml (2 tablespoons) rice vinegar, 15 g (1 tablespoon) sugar, and 5 g (1 teaspoon) salt. Allow the rice to cool to room temperature for about 30 minutes.
Combine the cooked shrimp, mayonnaise, and Sriracha sauce in a bowl. Mix until evenly coated and chop the shrimp into smaller pieces.
Lay a sheet of nori shiny side down on a sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 2.5 cm (1 inch) border at the top. Place a line of the shrimp mixture and a few slices of avocado in the center. Use the mat to roll the sushi tightly, pressing gently as you go. Seal the edge with a little water.
Preheat your oven to 180°C (350°F). Slice the roll into 8 pieces with a sharp knife. Place the pieces on a baking sheet lined with parchment paper. Sprinkle with panko breadcrumbs, then bake for 10 minutes until golden.
Serve warm with soy sauce for dipping, and enjoy with pickled ginger and wasabi on the side.

Avoid overcooking the shrimp for the best texture and flavor. Store leftovers in an airtight container for up to 2 days.