Volcano-Style Sushi Roll with Spicy Mayo and Crispy Tempura
An inventive sushi roll featuring tempura shrimp, creamy avocado, and a spicy mayo topping baked to golden perfection, inspired by Amarillo favorites. This japanese-inspired sushi ready in about 42 minutes pairs cooked and seasoned sushi rice, nori sheets, cooked tempura shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked and seasoned sushi rice
- 4 nori sheets
- 8 pieces, cooked tempura shrimp
- 1 medium, sliced avocado
- 1/2 medium, julienned cucumber
- 1/3 cup (mix 1/4 cup mayonnaise with 1 tbsp sriracha) spicy mayo
- 2 tbsp, thinly sliced scallions
- 2 tbsp (optional) masago
- for serving soy sauce
- for serving pickled ginger
- for serving wasabi
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1 nori sheet on a bamboo sushi mat. Spread 1/2 cup cooked sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Step 2: Arrange 2 tempura shrimp, 1/4 sliced avocado, and 2 tbsp julienned cucumber along the bottom third of the rice-covered nori.
- Step 3: Roll the sushi tightly using the bamboo mat, sealing the edge with a little water.
- Step 4: Repeat steps 1-3 for the remaining nori sheets and fillings.
- Step 5: Preheat oven to 375°F. Place rolls on a baking sheet, and spoon about 1 tbsp spicy mayo evenly over each roll. Sprinkle 1/2 tbsp sliced scallions and 1/2 tbsp masago on top.
- Step 6: Bake rolls for 8-10 minutes until the spicy mayo is bubbly and slightly browned.
- Step 7: Slice each roll into 6 pieces with a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi on the side.
Frequently asked questions
How long does Volcano-Style Sushi Roll with Spicy Mayo and Crispy Tempura take to make?
Total time is about 42 minutes (30 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Volcano-Style Sushi Roll with Spicy Mayo and Crispy Tempura?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep nori sheets from drying out.
Can I substitute ingredients in Volcano-Style Sushi Roll with Spicy Mayo and Crispy Tempura?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Volcano-Style Sushi Roll with Spicy Mayo and Crispy Tempura for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Volcano-Style Sushi Roll with Spicy Mayo and Crispy Tempura?
Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
