Ingredients:
- 2 cups (400g) short-grain sushi rice
- 2 ¼ cups (530ml) water
- ¼ cup (60ml) rice vinegar
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (5g) salt
- 4 oz (113g) imitation crab meat, shredded
- 2 oz (57g) cooked shrimp, finely chopped
- 2 tablespoons (30ml) Japanese mayonnaise (Kewpie preferred!)
- 1 tablespoon (15ml) sriracha hot sauce (or more, to taste!)
- 1 teaspoon (5ml) sesame oil
- 1 teaspoon (5ml) unseasoned rice vinegar
- ½ teaspoon (2.5ml) soy sauce
- 1/4 teaspoon (1.25ml) Garlic powder
- 1/4 teaspoon (1.25ml) Ground Ginger
- 4 sheets nori seaweed
- 1 avocado, sliced
- ½ cucumber, julienned
- 2 oz (57g) cream cheese, cut into strips
- Sesame seeds, for garnish
- Eel sauce (unagi sauce), for drizzling (optional)
Instructions:
- Prepare the Sushi Rice: Cook rice according to package directions or in a rice cooker. Mix rice vinegar, sugar, and salt in a small saucepan; heat until sugar dissolves. Gently fold vinegar mixture into cooked rice. Allow to cool slightly.
- Make the Volcano Topping: Combine shredded crab meat, chopped shrimp, Japanese mayonnaise, sriracha, sesame oil, rice vinegar, soy sauce, garlic powder and ground ginger in a bowl. Mix well and set aside.
- Assemble the Roll: Place a sheet of nori on the sushi mat. Spread a thin layer of rice evenly over the nori, leaving a small strip uncovered at the top edge.
- Add the Filling: Arrange avocado, cucumber and cream cheese along the center of the rice.
- Roll It Up: Using the sushi mat, tightly roll the sushi. Press firmly to seal the roll. Repeat with remaining ingredients.
- Top with Volcano Mixture: Cut each roll into 6 pieces. Place the sushi pieces on a baking sheet lined with parchment paper. Top each piece with a generous spoonful of the volcano mixture.
- Bake: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the topping is heated through and lightly browned.
- Garnish and Serve: Drizzle with eel sauce (if using), sprinkle with sesame seeds, and serve immediately.