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Volcano Roll Sushi with Baked Seafood Dynamite

  • 8 ounces sushi rice
  • 1 full sheet nori (roasted seaweed) cut in two
  • 1-ounce cucumber, julienned
  • 1-ounce of cream cheese
  • 2 ounces of crab sticks
  • 2 ounces of scallops
  • 1 ounce of small shrimp
  • 3 tablespoons of mayonnaise
  • Sriracha Hot Chili Sauce

Break apart the crab sticks into loose meat, lightly mince the scallops and shrimp. Add the mayonnaise and Sriracha Hot Chili Sauce and fold together lightly. Firmly press a layer of plastic wrap over the top of the seafood dynamite bowl and let it set for 30 minutes.

Place the sushi rice on the outside of the nori sheet (shiny side) then flip over and place one strand of julienned cucumber, one length of cream cheese, two lengths of crab sticks then roll and squeeze into a square roll. Cut the roll into even parts and place the rolls flat into a aluminum foil covered tin. Take the seafood dynamite and cover the rolls, broil for 10 minutes and serve

About The Author

Christopher Hudgens

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

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