Paul and I googled our faces off and couldn’t figure out how on earth they made the topping for these rolls. We knew they were cooked but how!? Baked? Sauteed? Bruleed? What on earth was that stuff anyways, and how was the sauce always perfectly thick and creamy? I finally worked up the courage to ask the chef and was quite relieved to find that I didn’t need to invest in a blow torch to make this roll at home. All I needed was my toaster oven. Heck yes! Let’s do this!
INGREDIENTS
for the rolls:
1 heaping cup of cooked sushi rice [short-cut stye or regular]
2 sheets of nori
4-6 green onion stalks [plus extra to garnish]
¼ of an english cucumber or about ⅓ of a regular cucumber, peeled + sliced
2 tablespoons of cream cheese [optional]
1 tablespoon of toasted sesame seeds [optional]
a sprinkle of salt + sugar and a splash of vinegar [rice or white] to season the rice
volcano topping:
8 jumbo shrimp [raw, defrosted, and cleaned/deveined] or
4 ounces of raw salmon or
4 ounces of raw bay or sea scallops
volcano sauce:
⅔ cup of fresh or store bought mayo
2 tablespoons sriracha chili sauce
whisk together and adjust spice/heat as needed
tools needed:
a bamboo mat to roll the sushi
saran/plastic wrap to protect the mat from sticky rice [optional but easy to clean!]
aluminum foil for the seafood
a spoon or fork to spread the rice
INSTRUCTIONS
Pre-heat your oven or toaster oven to 350 degrees F.
Cook your rice via stove top, microwave, or rice cooker and season with vinegar, salt, and sugar then fluff with a fork and allow to cool.
While the rice is cooking, I like to start on the spicy volcano topping.
Chop your raw shrimp, scallops, or salmon [or combination of the three!] into small pieces and toss in volcano sauce.
Pour the mixture onto a medium-large square of aluminum foil and roll up the edges a bit to prevent spillage.
Bake for approximatley 15 minutes or until the seafood is opaque and fully cooked. Oven times may vary a tad but it won't take super long. Since shrimp takes a bit longer to cook, I suggest sauteeing it on the stovetop until it's almost fully cooked and then finishing it off in the oven with the sauce. Total time-saver!
While your seafood bakes, line a bamboo mat with plastic wrap and top with a sheet of nori.
Slice cucumber into thin strips [I like to remove the seeds from the middle before slicing], roll the cream cheese into two thin strips, and chop the ends off the green onion.
Using a spoon or other utensil, spread rice thinly on the seaweed sheet and then place your cucumber, cream cheese, and green onion in three compact rows at the end of the seaweed square, atop the rice. Since this will make two rolls split your toppings and do the same for each. First time rolling sushi? [click here] for a photo tutorial of the entire process.
Roll, slice, and sprinkle with sesame seeds!
By now your fiery orange volcano topping should be ready. If you'd like, you can add a bit more sauce on top of the seafood and switch the oven to broil for a minute or two. I LOVE doing this since it most closely resembles the golden topping my hometown sushi restaurant serves up. This can be done without the extra spoonful of sauce if needed; it's super flexible. Pour the volcano topping over your cucumber roll and top with an additional stalk or two of chopped green onion.
Dig in!
Source -here-
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