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Homemade Sushi: Volcano Roll

Jenn Laughlin - Peas and Crayons
  • 40 minutes
  • Serves 2

INGREDIENTS

1

Bamboo mat to roll the sushi

4 oz

Bay or sea scallops, raw

4 oz

Salmon, raw

8

Shrimp, jumbo raw

1/4

English cucumber or about 1/3

4

Green onion

2

sheets Nori

2/3 cup

Mayo, store-bought or homemade

2 tbsp

Sriracha chili sauce

1

Saran/plastic wrap to protect the mat from sticky rice

1

Spoon or fork to spread the rice

1

heaping cup Sushi rice, cooked

1

sprinkle Salt + sugar

1 tbsp

Sesame seeds, toasted

1

Whisk together and adjust spice/heat

2 tbsp

Cream cheese

1

Aluminum foil or parchment paper