Description
A delicious and visually stunning sushi roll filled with spicy crab, creamy avocado, and crunchy tempura flakes.
Ingredients
Scale
- 300 g (1.5 cups) sushi rice
- 4 sheets of nori
- 250 g (8 oz) crab meat (imitation or real)
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 ripe avocado
- 50 g (1/2 cup) tempura flakes
- 2 chopped green onions
- Soy sauce for dipping
Instructions
- Rinse sushi rice under cold water until it runs clear. Cook rice with water, then let it sit for 10 minutes to cool.
- Combine crab meat, mayonnaise, and sriracha in a bowl and mix gently.
- Slice the avocado in half, remove the pit, scoop out the flesh, and slice it into strips.
- Lay a nori sheet on the bamboo mat, wet your hands and spread sushi rice over it.
- Place crab mixture and avocado slices in the center of the rice, add chopped green onions.
- Roll the sushi tightly using the bamboo mat, sealing with water.
- Preheat oven to 180°C (350°F). Slice the roll into 8 pieces, top with tempura flakes, and bake for 10 minutes.
- Serve the Volcano Rolls with soy sauce for dipping.
Notes
Avoid overfilling and let the rice cool properly for better rolling. Use fresh nori for optimal results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4 pieces
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: nil
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg