Volcano Sushi Rolls
Hello to all our Fox Hallow Fam. This week we are bringing you an explosion of flavor as Dave shows you how to make Volcano Sushi Rolls. They are California rolls topped with homemade sriracha mayonnaise and your favorite seafood. So if you are ready? Then lets have some fun
Volcano Sushi Rolls
Sushi:
1 cup sushi rice
1¼ cups water
2 Tbsp rice vinegar
3 half sheets nori
imitation crab legs, cut lengthwise
cucumbers, seeds removed, cut into matchsticks
avocado, cut into thin strips
sesame seeds (optional)
Topping:
2 Tbsp mayo
1 Tbsp sriracha sauce
4 oz imitation crab meat, finely chopped
4 oz lg raw shrimp, peeled and deveined, then finely chopped
Green onion, sliced
• Rinse the uncooked sushi rice in a strainer until the water runs clear. Place in a medium saucepan with 1¼ cups water. Bring to a boil, cover and simmer for 25 minutes.
• Dump the cooked rice into a large, shallow bowl. Drizzle the rice vinegar over it. Gently stir the rice with a large spoon, breaking apart any clumps while the rice cools. Set rice aside to cool to room temperature.
• Place a half sheet of nori shiny side down on your work surface. Using wet fingers, cover the nori with about one third of the cooked rice. Be sure to spread the rice all the way to the edges. Sprinkle a few sesame seeds over the top half.
• Place the nori, rice side down, onto a sushi mat that has been covered with plastic wrap. About a half inch from the edge facing you, line up a few strips of crab, avocado and cucumbers.
• Using the sushi mat, roll up the rice and nori snugly over the fillings. Continue rolling until you reach the end.
• Open the mat and place the roll on a flat surface. Using a wet, sharp knife, cut the roll into 6 to 8 pieces. You will probably have to wet the knife between each cut.
• Repeat using the rest of the rice, until you have
• In a bowl, combine mayo, sriracha, chopped crab meat and chopped uncooked shrimp.
• Place groups of 4 sushi rolls, cut side up, onto a baking sheet lined with foil or a silicone mat.
• Mound the spicy shrimp mixture on top of the rolls.
• Bake at 400° for 12-15 minutes until the shrimp is cooked.
• Top with green onion and serve immediately.
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