If you’re a sushi lover with a craving for bold, spicy flavors and over the top presentation, volcano roll sushi is about to become your new obsession. This dramatic dish isn’t your average sushi roll it’s baked, spicy, and piled high with flavorful toppings that look like a volcano erupting with creamy seafood goodness.
Popular in American style sushi restaurants, the volcano roll is a fusion of traditional sushi ingredients and indulgent toppings like spicy mayo, baked seafood, and umami rich sauces. It’s typically served warm and slightly charred, giving you a crispy, creamy, and spicy bite all at once.
Whether you’re dining out or trying your hand at homemade sushi, this roll is sure to impress. And with help from Chef Lucas Benette, you’ll learn exactly how to build and bake your own volcano roll sushi at home restaurant style results, no reservation required.
What Is Volcano Roll Sushi?
Volcano roll sushi starts as a simple sushi roll, often filled with ingredients like imitation crab, avocado, and cucumber. What makes it stand out is the warm, spicy topping that’s baked or broiled on top typically a creamy seafood mixture layered over the sliced roll and then drizzled with spicy mayo or eel sauce.
Typical Volcano Roll Components:
- Sushi Base:
Vinegared rice, nori (seaweed), imitation crab (or shrimp), cucumber, and avocado. - Volcano Topping:
Chopped imitation crab or seafood mixed with spicy mayo, sometimes blended with cream cheese or scallions. - Sauce Drizzle:
Spicy mayo, sriracha, eel sauce, or a creamy sesame glaze. - Garnish (Optional):
Sesame seeds, green onions, tobiko (fish roe), or tempura flakes for texture.
Ingredients for Volcano Roll Sushi
Making volcano roll sushi at home is easier than it looks and most of the ingredients can be found at your local Asian market or large grocery store. Below is a list of what you’ll need to make both the base roll and the signature volcano topping.
For the Base Roll (1 full roll = ~8 pieces):
- 1 sheet nori (seaweed)
- ¾ cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
- ¼ avocado, sliced
- 2–3 strips of cucumber (seeded, julienned)
- 2 oz imitation crab sticks (or real crab/shrimp)
- 1 tsp sesame seeds (optional)
For the Volcano Topping:
- ½ cup chopped imitation crab
- 2 tbsp Kewpie mayo or regular mayo
- 1 tsp sriracha (adjust for spice)
- 1 tsp cream cheese (optional for extra richness)
- 1 tsp green onions (finely chopped)
- Pinch of sugar or a few drops of lemon juice (optional)
Optional Toppings & Garnishes:
- Spicy mayo drizzle
- Eel sauce (unagi sauce)
- Tempura flakes
- Tobiko (fish roe)
- Thinly sliced green onion
You can customize your roll by switching crab with shrimp, adding spicy tuna, or even using a vegetarian filling like tempura sweet potato.
Chef Lucas Benette’s Method for Building the Perfect Volcano Roll
Chef Lucas Benette is known for bringing restaurant style techniques into home kitchens and his volcano roll method is no exception. With a few pro tips, you can get the texture, flavor, and presentation just right.
Step by Step Volcano Roll Sushi Prep:
- Prepare Your Sushi Rice
Use short grain rice seasoned with rice vinegar, sugar, and salt. Let it cool before rolling to avoid soggy nori. - Assemble the Base Roll
Place a sheet of nori shiny side down on a bamboo mat. Wet your hands and spread a thin layer of rice, leaving ½ inch at the top. Arrange cucumber, crab, and avocado along the bottom edge. Roll tightly and slice into 8 pieces. - Mix the Volcano Topping
In a small bowl, mix chopped crab, mayo, sriracha, and cream cheese. Spoon or pipe the mixture onto the top of each sliced sushi piece. - Broil or Torch
Place the topped roll pieces on a foil lined tray. Broil on high for 2–3 minutes or torch lightly until the topping is warm and slightly browned. - Drizzle & Garnish
Finish with spicy mayo, eel sauce, and a sprinkle of green onion or tobiko for presentation.
Chef Lucas says: “It’s all about heat, contrast, and balance the warm topping should melt into the roll without overpowering it.”
Variations & Creative Toppings
The classic volcano roll sushi is delicious as is, but there’s plenty of room to get creative. Whether you’re looking for something spicier, more luxurious, or plant based, these fun variations add a personalized twist to your sushi making experience.
1. Spicy Shrimp Volcano Roll
Swap the crab topping with chopped cooked shrimp, mixed with spicy mayo and green onion. Add a splash of lime juice for brightness.
2. Scallop Volcano Roll
Use bay scallops, lightly poached and chopped. Combine with spicy mayo and broil for a rich, buttery flavor.
3. Volcano Roll with Spicy Tuna
Top your roll with a scoop of spicy tuna mix (tuna + sriracha + mayo). Broil or lightly torch until just warm for a luxurious twist.
4. Vegetarian Volcano Roll
Use tempura sweet potato or avocado cucumber as your roll base. For the topping, try a mix of chopped mushrooms, vegan mayo, and chili sauce.
5. Saucy & Crunchy Upgrade
Top your volcano roll with both eel sauce and crunchy tempura flakes. The contrast between the soft topping and crispy flakes is unbeatable.
Each of these ideas can be scaled up for a party platter or scaled down for a single serving, depending on your vibe.
Nutrition Facts Per Volcano Roll (Approx. 8 pieces)
Wondering how this roll stacks up nutritionally? Here’s a breakdown for a standard volcano roll with imitation crab and spicy mayo topping:
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 18g |
| Carbohydrates | 48g |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Sodium | 780mg |
Health Tip: For a lighter roll, reduce the mayo in the topping, skip the cream cheese, or try brown rice instead of white rice.
FAQs About Volcano Roll Sushi
1. What is a volcano roll made of?
A volcano roll** is typically made with a base roll containing ingredients like imitation crab, avocado, and cucumber, wrapped in sushi rice and nori (seaweed). What makes it unique is the spicy, creamy seafood topping usually a mix of crab, shrimp, or scallops blended with spicy mayo that is broiled or torched on top to resemble a molten “volcano.”
2. Does volcano roll have avocado?
Yes, most versions of the volcano roll include avocado inside the base roll. It adds a creamy texture that balances the heat and richness of the spicy topping. However, some variations may use cream cheese or skip avocado based on personal or regional preferences.
3. Are volcano rolls healthy?
Volcano rolls can be enjoyed as part of a balanced diet, but they tend to be higher in calories and fat due to the spicy mayo and broiled seafood topping. A typical roll contains around 400–500 calories. To make a lighter version at home, reduce the amount of mayo or use low fat alternatives, and keep portion sizes in check.
4. What is a hurricane sushi roll?
A hurricane roll is another creative sushi fusion roll, often featuring tempura shrimp, spicy tuna, crab salad, and avocado, topped with spicy sauces and sometimes crispy tempura flakes. It’s similar to the volcano roll in presentation and flavor intensity but may include more ingredients and bold textures.
Final Thoughts on Making Volcano Rolls at Home
Volcano roll sushi isn’t just a dish it’s a showstopper. With its layered flavor, spicy kick, and impressive presentation, it’s no surprise this roll has become a staple in American sushi restaurants.
The best part? You can now recreate it easily at home. With help from Chef Lucas Benette’s method, some basic ingredients, and a few quick broiling tips, you’ll be serving volcano rolls that rival your favorite sushi spot.
So go ahead grab your bamboo mat, spice up that mayo, and let your inner sushi chef erupt.
