Volcano-Style Sushi Roll with Spicy Mayo and Crispy Tempura

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An inventive sushi roll featuring tempura shrimp, creamy avocado, and a spicy mayo topping baked to golden perfection. This Japanese-inspired sushi recipe, ready in about 42 minutes, pairs sushi rice, nori sheets, 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.

Prep: 30 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving

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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

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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.