If you love volcano rolls at Japanese restaurants, this baked volcano sushi bowl is the easy, no-roll version you need to try at home. You get the same hot, creamy, spicy seafood topping baked over a bed of seasoned sushi rice. No bamboo mat.
No rolling. Ready in 35 minutes. The filling is chopped shrimp and imitation crab coated in Kewpie mayo and sriracha, baked until bubbly and golden.
A drizzle of eel sauce at the end brings everything together.
Why This Baked Volcano Roll Sushi Bowl Outshines the Rest
This recipe is popular because it is genuinely easy to make and very hard to mess up. You do not need any special skills or tools. Just press the seasoned rice into a baking dish, pile the spicy seafood mixture on top, and let the oven do the work.
The whole thing is ready in about 35 minutes. It is also really flexible. Not a fan of shrimp?
Swap it for bay scallops or salmon. Want fewer carbs? Use cauliflower rice instead.
You can also adjust the sriracha to make it as mild or as spicy as you like. This dish works great for feeding a group too.
💡 Pro Tips for the Best Results
1
Use Kewpie Mayo
Kewpie is made with egg yolks only, not whole eggs. It has a higher fat content and lower water percentage than regular mayo. Under broiler heat, it stays thick, browns evenly, and creates that signature golden crust.
2
Pat the Seafood Dry First
Shrimp and imitation crab both carry excess moisture. If you skip this step, the mayo sauce will thin out during baking and the topping will turn pale and watery instead of thick and golden. Pat both dry with paper towels before mixing.
3
Finish Under the Broiler
Bake at 400 degrees F to cook the seafood through, then switch to broil for the last 2 to 3 minutes. The broiler creates the charred, bubbly top that gives this dish its volcano roll look and flavor.
Baked Volcano Roll Sushi Bowl
By: Chef John
Category: Dinners
Difficulty: Easy
Cuisine: Japanese-American
Yield: 4 servings
Ingredients
01
3 cups Cooked Sushi Rice, seasoned with rice vinegar, sugar, and salt
02
8 oz Raw Shrimp, peeled, deveined, and chopped into small pieces
03
8 oz Imitation Crab (surimi), shredded by hand
04
1/2 cup Kewpie Japanese Mayonnaise
05
2 to 3 tbsp Sriracha Hot Sauce, to taste
06
1 tbsp Soy Sauce or Tamari
07
1 tsp Toasted Sesame Oil
08
3 tbsp Eel Sauce (Unagi Sauce), for drizzling
09
3 Green Onions, thinly sliced
10
1 tbsp Furikake Japanese Rice Seasoning
11
1 pack Roasted Nori Sheets, cut into squares for serving
Tools You'll Need
9x9 inch oven-safe baking dish
Mixing bowl
Paper towels for drying the seafood
Chef knife and cutting board
Instructions
Step 01
Season and Press the Rice: Season the warm cooked rice with rice vinegar, sugar, and salt. Stir to combine, then press it into a greased 9x9 inch baking dish in an even layer about 1 inch thick.
Step 02
Make the Spicy Mayo Sauce: In a bowl, whisk together the Kewpie mayo, sriracha, soy sauce, and sesame oil until smooth. Taste and adjust the sriracha if you want more or less heat.
Step 03
Dry and Mix the Seafood: Pat the chopped shrimp and shredded crab dry with paper towels. Add them to the spicy mayo sauce and fold until every piece is evenly coated.
Step 04
Assemble: Spoon the seafood mixture evenly over the rice layer. Drizzle about half of the eel sauce over the top.
Step 05
Bake then Broil: Bake at 400 degrees F (200 degrees C) for 15 to 18 minutes until the shrimp is pink and cooked through. Switch to broil on high for 2 to 3 minutes until the top is golden and charred in spots.
Step 06
Garnish and Serve: Remove from the oven and drizzle with the remaining eel sauce. Top with sliced green onions and furikake. Serve hot with nori sheets on the side.
Can I make the baked volcano sushi bowl ahead of time?
Yes. Assemble the dish completely, cover it, and refrigerate for up to 8 hours. When you are ready, bake it straight from the fridge but add about 5 extra minutes to the bake time before switching to broil.
What can I use instead of eel sauce?
Mix 3 tablespoons of soy sauce with 2 tablespoons of brown sugar and 1 teaspoon of mirin in a small pan. Simmer for 4 to 5 minutes until it becomes syrupy. This works as a simple homemade unagi sauce substitute.
Why did my topping come out watery?
This usually happens when the shrimp or crab has too much moisture. Thawed shrimp releases a lot of water as it sits. Make sure to pat the seafood very dry with paper towels before mixing it into the sauce.
Can I use real crab instead of imitation crab?
Yes. Fresh Dungeness, blue crab, or canned crab meat all work well. If using canned crab, drain it completely and press out any extra liquid before adding it to the sauce.
Written by Chef John
John is a certified nutritionist and former restaurant head chef. He shares healthy, weeknight-friendly meals that don't compromise on flavor.
Comments & Reviews
4.8 (125 Ratings)Leave a Reply
Joshua P.
★★★★★ August 10, 2026The spicy mayo is to die for. I added a bit of extra avocado to mine.
ReplyAmanda H.
★★★★★ August 14, 2026Genius idea to deconstruct the roll into a bowl. So easy and delicious.
Reply