Scott Cheon from Izumo Sushi gives us the scoop on one of their most popular rolls. The White Volcano Roll is made with spicy tuna and deep-fried shrimp. Here’s how to concoct this tasty, colorful delicacy. If you’re making it as an appetizer for a crowd or an entire roll for each member of your family, adjust the amount you make accordingly.
- Full sheet of soy wrap
- 6 oz. of sushi rice
- Tempura batter
- 1 avocado
- 2 shrimp
- Fresh tuna shredded (not canned!)
- Hot sauce
- Green onions
- While rice is marinating, take your shrimp (2 per roll) and deep fry them in the tempura batter.
- Slice the avocados into thin strips, shred the fresh tuna (if you didn’t buy it pre-shredded), and mix it with a tiny bit of mayonnaise (to taste) and hot sauce. There are a lot of secrets about sushi hot sauce; Cheon recommends experimenting at home to find what you like.
- Next, chop up the green onions.
- Now, it’s time to assemble the roll.
- Place one soy wrap flat on your counter. “Soy wrap is just about the healthiest thing you can eat,” Cheon says. “And this isn’t a typical roll because the rice is on the inside.”
- Spread 5 to 6 ounces of sushi rice on the wrap, evenly. Add a bit of hot sauce on the rice for added kick.
- Lengthwise, lay two long slices of avocado and the two deep-fried shrimp.
- Using the side closest to you, begin tightly rolling up the wrap. Most sushi chefs use a bamboo mat and plastic wrap to press the roll together once it’s formed. It makes the roll more compact and ensures everything is sticking together.
- Cut the roll into eight pieces and lay them flat.
- Use a teaspoon to measure out the spicy tuna mixture on top of the pieces so that it makes a little mountain.
- Next, add more hot sauce to the top and sprinkle with diced green onions.
Making Sushi Rice is ah-so easy!
- Start by cooking the rice (it takes about 45 minutes to complete, so you can prepare other things while it cooks). Rice can be tricky, especially because you want the rice to be fluffy, but not too sticky.
- Make sure you don’t boil the rice in too much water. Stick with a 1 to 1 1/2 ratio.
- For every cup of rice you want to make, boil 1 1/2 cups of water.
- Combine rice and water and boil, uncovered. Once it reaches a steady boil, turn down to a simmer and place the lid on the pot at an angle. This will allow the rice to soak up the water and allow steam to escape.
- Once cooked, marinate the rice in sushi-zu, a mixture of vinegar, salt, and sugar. Cheon says this keeps the rice from fermenting. It also serves as an antibacterial and gives the rice a shiny look and tangy taste.