Volcano Roll

• Seafood

  • 1 Bamboo mat to roll the sushi
  • 4 oz Bay or sea scallops, raw
  • 4 oz Salmon, raw
  • 8 Shrimp, jumbo raw

• Produce

  • 1/4 English cucumber or about 1/3
  • 4 Green onion stalks [plus
  • 2 sheets Nori

• Condiments

  • 2/3 cup Mayo, fresh or store bought
  • 2 tbsp Sriracha chili sauce

• Pasta & Grains

  • 1 sprinkle Salt + sugar and a splash of vinegar [rice or white] to season the rice
  • 1 Saran/plastic wrap to protect the mat from sticky rice [optional but easy to clean
  • 1 Spoon or fork to spread the rice

• Baking & Spices

  • 1 tbsp Sesame seeds [optional, toasted
  • 1 Whisk together and adjust spice/heat

• Dairy

  • 2 tbsp Cream cheese [optional

• Other

  • aluminum foil for the seafood

Found on peasandcrayons.com

Description

Ingredients

• for the rolls:
• 1 heaping cup of cooked sushi rice [short-cut stye[/url] or [url href=http://peasandcrayons.com/2012/10/the-big-sushi-post-tips-tricks-and.html]regular ]
• 2 sheets of nori
• 4-6 green onion stalks [plus extra to garnish]
• 1/4 of an english cucumber or about 1/3 of a regular cucumber, peeled + sliced
• 2 tablespoons of cream cheese [optional]
• 1 tablespoon of toasted sesame seeds [optional]
• a sprinkle of salt + sugar and a splash of vinegar [rice or white] to season the rice
• volcano topping:
• 8 jumbo shrimp [raw, defrosted, and cleaned/deveined] or
• 4 ounces of raw salmon or
• 4 ounces of raw bay or sea scallops
• volcano sauce:
• 2/3 cup of fresh or store bought mayo
• 2 tablespoons sriracha chili sauce
• whisk together and adjust spice/heat as needed
• tools needed:
• a bamboo mat to roll the sushi
• saran/plastic wrap to protect the mat from sticky rice [optional but easy to clean!]
• aluminum foil for the seafood
• a spoon or fork to spread the rice

Directions

• Pre-heat your oven or toaster oven to 350 degrees F.
• Cook your rice via stove top, microwave, or rice cooker and season with vinegar, salt, and sugar then fluff with a fork and allow to cool.
• While the rice is cooking, I like to start on the spicy volcano topping.
• Chop your raw shrimp, scallops, or salmon [or combination of the three!] into small pieces and toss in volcano sauce.
• Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage.
• Bake for approximatley 15 minutes or until the seafood is opaque and fully cooked. Oven times may vary a tad but it wont take super long. Since shrimp takes a bit longer to cook, I suggest sauteeing it on the stovetop until its almost fully cooked and then finishing it off in the oven with the sauce. Total time-saver!
• While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori.
• Slice cucumber into thin strips [I like to remove the seeds from the middle before slicing], roll the cream cheese into two thin strips, and chop the ends off the green onion.
• Using a spoon or other utensil, spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese, and green onion in three compact rows at the end of the seaweed square, atop the rice. Since this will make two rolls split your toppings and do the same for each. First time rolling sushi? [click here ] for a photo tutorial of the entire process.
• Roll, slice, and sprinkle with sesame seeds!
• By now your fiery orange volcano topping should be ready. If youd like, you can add a bit more sauce on top of the seafood and switch the oven to broil for a minute or two. I LOVE doing this since it most closely resembles the golden topping my hometown sushi restaurant serves up. This can be done without the extra spoonful of sauce if needed; its super flexible. Pour the volcano topping over your cucumber roll and top with an additional stalk or two of chopped green onion.
• Dig in!