Homemade Sushi: Volcano Roll
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade sushi rolls filled with spicy sriracha shrimp, salmon, scallops, cool cucumber, and cream cheese topped with sesame seeds. A restaurant-quality copycat ready in 40 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup cooked sushi rice
- 1-2 tsp seasoned rice vinegar
- 2 nori seaweed sheets
- 4-6 green onion stalks (plus extra to garnish)
- 1/4 English cucumber, peeled and sliced (or about 1/3 of a regular cucumber)
- 2 TBSP cream cheese (optional)
- 1 TBSP of toasted sesame seeds (optional)
- 8 jumbo shrimp ((raw, defrosted, and cleaned/deveined))
- 4 ounces raw salmon
- 4 ounces raw bay scallops or sea scallops
- 2/3 cup quality mayo
- 2 tablespoons Sriracha
- whisk together and adjust spice/heat as needed
- bamboo sushi mat (to roll the sushi)
- saran/plastic wrap to protect the mat from sticky rice
- aluminum foil or parchment paper for the seafood
- a spoon or fork to spread the rice
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1277mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 535mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.