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Spicy Baked Volcano Roll

Spicy Baked Volcano Roll: A Flavor Explosion You’ll Love

Experience the Spicy Baked Volcano Roll, a delicious blend of creamy avocado, spicy Sriracha crab, and crunchy tempura bits.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Lunch
Cuisine: Japanese
Calories: 237
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup Sushi Rice Rinse until water runs clear
  • 1.25 cups Water Essential for cooking
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as a substitute
  • 1 tablespoon Sugar Balances acidity
  • 0.5 teaspoon Salt Can be omitted for low-sodium needs
For the Filling
  • 8 ounces Imitation Crab Meat Main protein source
  • 2 tablespoons Mayonnaise Kewpie mayonnaise adds authentic touch
  • 1-2 tablespoons Sriracha Sauce Adjust per heat preference
  • 1 medium Avocado Adds creaminess
For the Roll
  • 1 sheet Nori (Seaweed) Fresh sheets provide the best flavor
  • 0.5 cups Panko Breadcrumbs Creates crunchy texture
  • 0.25 cups All-Purpose Flour Gluten-free flour is an alternative
  • 1 large Egg For binding breadcrumbs
For Frying & Garnishing
  • Vegetable Oil as needed Ensure it's hot for crispy rolls
  • as needed Soy Sauce For serving
  • as needed Pickled Ginger For serving
  • as needed Wasabi For serving
  • as needed Sesame Seeds For garnish
  • as needed Chopped Green Onions For garnish

Equipment

  • medium saucepan
  • Bamboo sushi mat
  • deep frying pan
  • fine mesh strainer
  • shallow dish

Method
 

Step‑by‑Step Instructions for Spicy Baked Volcano Roll
  1. Rinse the Sushi Rice: Rinse 1 cup of sushi rice under cold water until clear.
  2. Cook the Sushi Rice: Combine rinsed rice with 1 ¼ cups water, boil then simmer for 18-20 minutes.
  3. Prepare the Sushi Vinegar Mixture: Combine rice vinegar, sugar, and salt in a saucepan over low heat until dissolved.
  4. Mix the Sushi Rice and Vinegar: Fold the sushi vinegar mixture into the cooked rice gently.
  5. Create the Crab Filling: Mix imitation crab, mayonnaise, and Sriracha sauce in a bowl.
  6. Assemble the Sushi Rolls: Spread sushi rice on nori, layer crab mixture and avocado.
  7. Roll the Sushi: Roll the mat tightly, sealing the edges with water.
  8. Preheat the Oven: Preheat oven to 350°F and prep a baking sheet with parchment paper.
  9. Prepare for Frying: Beat an egg and combine panko with flour in separate dishes.
  10. Fry the Rolls: Heat oil to 350°F, fry each roll for 2-3 minutes per side until golden.
  11. Slice and Garnish: Slice the cooled rolls and garnish with Sriracha, sesame, and green onions.
  12. Serve and Enjoy: Serve with soy sauce, pickled ginger, and wasabi.

Nutrition

Serving: 1rollCalories: 237kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 39mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Gentle handling of sushi rice and attention to oil temperature are key for perfect texture and crispy rolls.

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