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Cultura, Biodiversidad & Viajes sostenibles
+34 623 48 52 24 info@volcanocare.com
en

Volcano Sushi Rolls

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.

Preparation

  • 20 min
  • Cook time: 15 min
  • Servings: 2 rolls

INGREDIENTS

Sushi roll

Spicy mayo

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

Lava topping

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

Garnish & Decoration

 

INSTRUCTIONS

Spicy mayo sauce

  • 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.
  • 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

  • Preheat oven to 400 F
  • Cut kani sticks into 2 or 3, add to mixing container.
  • Mince half of the shrimp and finely mince the rest. This is to preserve some variation in the final texture.
  • Slice and dice scallop if they’re too big.
  • Add creamcheese and a spoon of spicy mayo sauce. Or replace cream cheese with extra spicy mayo.
  • 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.
  • 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

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

Assembling

  • Cut each sushi roll into slices, thinner slice is prefer due to the extra height from volcano topping (10-12 pieces/rolls instead of the regular 8).
  • Arrange them all to serving plates.
  • For each slice, carefully spoon on lava shrimp mixture.
  • Drizzle extra spicy mayo and unagi sauce all over the pieces.
  • Top off with some masago or simply dot of Sriracha for even spicier taste.
  • Serve immediately. No soy sauce is needed as the over all flavor should be quite balance a bit of everything.
 

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