Amateur Volcano Roll

 

Imitation crab (or Krab with a “K”) was BOGO at our local grocery store so we bought two packs. We wanted to be adventurous (I am using that term very loosely!) and make sushi. We couldn’t make the real ones because we don’t know where to get sushi-grade fish in the first place. So this is probably the best that we can do.

I did look for a recipe for Seafood Dynamite and copied it. We love the baked seafood that restaurants usually put on top of Volcano Rolls, so  we kinda’ tried to make it – minus the scallops, crabs, and shrimps of course. That left us with the krab (hahaha). It was still very, very good and we will make some again if the price (of krab!) is right.

I use premium rice

What you need:

2 sheets of dried Nori

2 packs imitation crab

1 avocado

about 2 tablespoons mayonnaise

squirt of Sriracha

4 oz cream cheese

1 cup cooked Sushi rice

1 tablespoon (or more) Sushi Vinegar

1 carrot, julienned

What to do:

First, make the Seafood Dynamite. Use the first pack of imitation crab. Cut each piece into about ½ an inch and shred them. Make sure most of the fibers are separated (if you have worked with krab before, you know what I am talking about. If this is your first time, then you will know very soon!)

Place shredded krab sticks in a bowl. Add mayonnaise and sriracha. Mix well. Cover with plastic and refrigerate for about 15 to 20 minutes. Transfer to an oven-safe container, place on top rack of the oven and broil for about 10 minutes.

Cook rice per package instructions. While still hot, add vinegar and mix well.

Place a sheet of Nori on top of sushi mat. Get about a palmful of rice and lay it on the Nori, making sure it is flattened. This would be kind of tricky but it will be the base of your sushi so be patient!

Layer the krabs, carrots and cream cheese. They should be on the end part of the Nori. When you have layered them according to how you like them, roll the sushi by lifting the mat and rolling away from you. Make sure your roll is sturdy enough to hold the ingredients, yet not too tight as the nori might break.

Cut the logs  into several pieces so you would have about 7 or 8 small rolls. To assemble them, think of pyramid-building. Basically, you have to stack them on top of each other, but placing more on the bottom and less on the top. So if you have 8 segments, place 4 on the bottom, then 3 on top of them, then one segment on the very top. Like this:

 

Place some of the baked krabs on the rolls. Anywhere will work. But if you are aiming at a great presentation, try to place it in areas where it would look like a triangle to give the illusion of a volcano.

Add “flair” (hahaha) by dotting the sides of your plate with sauce (I used Hoisin sauce). Enjoy!

Tips, Tricks and Tweaks:

1. You can add chopped shrimps, scallops, or real crabs in the baked toppings.
2. Need more veggies? Use cucumbers with carrots!
3. Want more heat? Instead of hoisin sauce, use more Sriracha!
4. If your Nori seems too dry, wet it a bit by dabbing it with a moist paper towel.
5. Substitute Sriracha with Tabasco. Use more if you want spicier Seafood Dynamite.
6. Seafood Dynamite is best topped hot! Broil it about 12 minutes before serving.
7. No oven? Broil Seafood Dynamite on a toaster oven!