If you love sushi but crave something warm, creamy, and slightly indulgent, this Volcano Roll – Baked Sushi is about to become your new favorite. With layers of seasoned sushi rice, savory seafood filling, and a spicy baked topping that bubbles to golden perfection, this volcano roll recipe delivers bold flavor in every bite.

Unlike traditional raw sushi, this baked sushi roll is oven-finished, making it perfect for those who prefer cooked seafood or want a beginner-friendly way to make sushi at home. The combination of creamy spicy mayo, tender shrimp, imitation crab, and perfectly seasoned rice creates a comforting yet exciting dish that feels restaurant-worthy — but is surprisingly easy to prepare.

Whether you’re hosting a dinner party, planning a sushi night, or simply want to impress your family, this easy volcano sushi recipe delivers big flavor with minimal stress.

What Is a Volcano Roll?

A volcano roll is a popular American-style sushi creation inspired by Japanese flavors. While traditional sushi originates from Japan, creative rolls like this were popularized in the United States, particularly in cities like Los Angeles and New York City, where sushi chefs began experimenting with bold sauces and baked toppings.

The “volcano” name comes from the mound of creamy, spicy seafood mixture piled on top of the roll, resembling a lava flow when baked. The result? A warm, rich, slightly spicy sushi roll with irresistible texture contrast.

Unlike classic nigiri or sashimi, this baked sushi roll is ideal for:

People who prefer cooked seafood
Sushi beginners
Family-friendly meals
Potluck gatherings
Special occasions

Why You’ll Love This Volcano Roll Recipe

Cooked, not raw – Perfect for those hesitant about raw fish.
Creamy and spicy – The baked topping delivers bold flavor.
Customizable – Swap proteins and spice levels easily.
Beginner-friendly – Easier than traditional rolled sushi.
Crowd-pleaser – Always a hit at parties.

Ingredients

For the Sushi Rice:

2 cups sushi rice
2 ½ cups water
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the Filling:

1 cup imitation crab, shredded
1 cup cooked shrimp, chopped
3 tablespoons mayonnaise
2 tablespoons sriracha (adjust to taste)
1 teaspoon soy sauce
1 teaspoon sesame oil

For Assembly:

4 nori sheets
1 ripe avocado, sliced
1 tablespoon sesame seeds

Optional Toppings:

Extra spicy mayo
Eel sauce
Green onions, sliced
Masago or tobiko

Instructions

1. Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear.
Combine rice and water in a rice cooker or pot. Cook according to package instructions.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Fold the vinegar mixture gently into warm rice. Let cool slightly.

2. Make the Volcano Topping

In a mixing bowl, combine shredded imitation crab and chopped shrimp.
Add mayonnaise, sriracha, soy sauce, and sesame oil.
Mix until creamy and well incorporated.

3. Assemble the Roll

Preheat oven to 400°F (200°C).
Place a sheet of nori on a bamboo mat or flat surface.
Spread an even layer of sushi rice over the nori.
Add avocado slices in a line across the center.
Roll tightly using the mat, sealing the edge with a bit of water.
Slice into 6–8 pieces and place on a baking-safe dish.

4. Add the “Volcano” Layer

Spoon generous mounds of the seafood mixture on top of each slice.
Slightly shape the topping into rounded mounds.

5. Bake to Perfection

Bake for 10–12 minutes until heated through.
Broil for 1–2 minutes for golden, slightly crisp edges.

6. Garnish and Serve

Drizzle with extra spicy mayo or eel sauce.
Sprinkle sesame seeds and green onions.
Serve immediately while warm.

Tips for the Best Baked Sushi Roll

1. Use Proper Sushi Rice

Short-grain sushi rice gives you the sticky texture necessary for rolling. Avoid long-grain rice.

2. Don’t Overload the Roll

Too much filling makes rolling difficult and messy.

3. Broil Carefully

Keep a close eye during broiling — the topping can brown quickly.

4. Use Fresh Ingredients

Even though this is baked, freshness matters for flavor.

Delicious Variations

Spicy Salmon Volcano Roll

Swap shrimp and crab for baked salmon mixed with spicy mayo.

Cream Cheese Volcano Roll

Add a thin layer of cream cheese inside for richness.

Tempura Crunch Version

Top with crispy tempura flakes for added texture.

Low-Carb Option

Replace rice with cauliflower rice for a lighter twist.

Serving Suggestions

This baked sushi roll pairs beautifully with:

Miso soup
Seaweed salad
Pickled ginger
Wasabi
Light cucumber salad

It also works as a main dish when served alongside steamed edamame and a simple Asian slaw.

Storage and Reheating

While best enjoyed fresh, leftovers can be:

Refrigerated up to 2 days
Reheated in oven at 350°F for 5–7 minutes

Avoid microwaving if possible, as it may make the rice rubbery.

Fun Facts About Sushi Innovation

Traditional sushi dates back centuries in Japan, but creative rolls like the volcano roll gained popularity in Western countries during the sushi boom of the 1980s and 1990s. American sushi chefs began incorporating baked toppings, spicy sauces, and fusion flavors to cater to local tastes.

Today, baked sushi rolls are common in many fusion restaurants and home kitchens worldwide.

Frequently Asked Questions

Is volcano roll very spicy?

It has moderate heat, but you can easily adjust the sriracha.

Can I make it ahead?

You can prep the components ahead and bake just before serving.

Can I freeze volcano rolls?

Freezing is not recommended due to rice texture changes.

Final Thoughts

This Volcano Roll – Baked Sushi combines the elegance of sushi with the comfort of a warm, creamy seafood bake. It’s bold, satisfying, and surprisingly simple to make at home. Whether you’re new to sushi or a longtime fan, this easy volcano sushi recipe delivers restaurant-quality flavor without complicated techniques.

Once you try it, you’ll want to experiment with different toppings and fillings — and maybe even host your own sushi night.