Homemade Sushi: Volcano Roll Recipe (2024)

FAQs

What is the volcano roll made of? ›

A Volcano Roll is sushi that is made with either shrimp, imitation crab, or spicy tuna. It's usually also filled with cucumber and wrapped with sushi rice and nori seaweed. Unlike cold sushi, this roll is topped with creamy crab or bay scallops, and baked.

Also frequently called a lava topping, the most important part here is that the volcano roll is spicy. The topping is usually made from crab or imitation crab, notes Izzy Cooking.

Begin rolling, using the mat to encourage the roll to take on a circular shape and push the ingredients back in if they begin to shift. As you go, gently squeeze to tighten the roll up as it forms. This will help compress the rice enough to hold together, which will keep your sushi from falling apart.

Start by making the cone of your baking soda volcano by mixing 6 cups flour, 2 cups salt, 4 tablespoons cooking oil, and 2 cups of water. The resulting mixture should be smooth and firm (add more water if needed). Stand the soda bottle in the baking pan and mold the dough around it to form a volcano shape.

TSUNAMI ROLL 🌊🍣 This just happens to be Chef's favorite sushi roll and after seeing it all come together we can see why! 👀 Made with tempura shrimp, spicy tuna, cream cheese, kani, and avocado rolled and topped with jalapeno, white sauce, and sriracha.

Godzilla roll is a type of rolled sushi. The main ingredient is shrimp tempura, it adds crunchy texture to the roll. Shrimp tempura together with crab sticks, cucumber (or avocado), and cream cheese are rolled into a roll and fried till crispy.

Nori is common in Japanese cuisine: most notably sushi. If you've ever had “maki”, or sushi rolls, you've eaten nori: it's the black, thin sheet that wraps the sushi roll together. Naturally salty with a mild sea-like taste, it has a savory, “umami” flavor.

This is easy to fix by toasting the nori on open fire or in an oven until the seaweed is dry and crisp. The most common reason for rolls breaking apart is using too little nori for too much sushi rice and fillings. It happens to everyone.

Sushi rice should not be used hot. Allow the rice to cool down for at least five minutes before being used. If it doesn't cool correctly, not only will it be difficult to get it to maintain its shape, but the residual heat could affect the flavor and texture of the raw ingredients in the sushi.

A typical filling for an Alaskan roll is cooked or smoked salmon, cucumber, and avocado, which are then encased in a layer of sushi rice and seaweed. The combination of fresh veggies and premium salmon gives these rolls their very light, delicate flavor and creamy texture.

What is a tornado roll sushi? ›

The Tornado Roll featuring tempura, faux crab, cucumber, topped with salmon, spicy, mayo, horseradish sauce, pico de gallo, red masago!

$18. Shrimp tempura, avocado, cream cheese, eel, tuna, salmon, wasabi, mayo, eel sauce, sweet chili sauce, cilantro sauce, and fried onion.

A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.

The mysterious orange balls on sushi do have a name: tobiko. This translates to flying fish roe, which is used in Japanese cuisine and commonly in sushi. Tobiko are small fish eggs in comparison to salmon roe, for example. But Tobiko is larger than masago, which is capelin roe.

A California roll is a maki-style sushi roll that uses avocado, cucumber, and lump crab meat instead of the traditional raw fish. Maki-style sushi means that the ingredients are rolled in seaweed and paired with vinegared sushi rice. The origins story for this dish varies.

To make this copycat Taco Bell Lava Sauce recipe, you'll simply need to whizz up a few simple ingredients in a food processor. These are nacho cheese dip, red serrano chiles, cayenne pepper, garlic powder, onion powder, paprika, sugar, apple cider vinegar, a little water, and some salt to taste.