VOLCANO ROLL
When I first started my sushi-making adventures years ago, I had a mission: Re-create the elusive Volcano Roll from my favorite sushi joint.
The very roll that could simultaneously cool my palate while causing me to fan my face.
It was part incinerator, part estinguisher and I loved every bite of it!
Paul and I googled our faces off and couldn’t figure out how on earth they made the topping for these wildly addictive volcano rolls. We knew they were cooked, but how!? Baked? Sautéed? 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 our super-friendly sushi 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
Instructions
for full instruction please see : peasandcrayons.com
The very roll that could simultaneously cool my palate while causing me to fan my face.
It was part incinerator, part estinguisher and I loved every bite of it!
Paul and I googled our faces off and couldn’t figure out how on earth they made the topping for these wildly addictive volcano rolls. We knew they were cooked, but how!? Baked? Sautéed? 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 our super-friendly sushi 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 (or shortcut sushi rice)
- 2 sheets of nori
- 4-6 green onion stalks (plus extra to garnish)
- 1/4 of an english cucumber or about 1/3 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 rice vinegar 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
- SPICY VOLCANO SAUCE:
- 2/3 cup of store-bought or homemade 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
- aluminum foil or parchment paper 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.
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for full instruction please see : peasandcrayons.com
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