Baked Volcano Roll Sushi Bowl

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 You Will Love This

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.

Secrets for the Best Results

There are two things that make the biggest difference in this recipe.

The first is making sure your seafood is completely dry before mixing it with the sauce. Shrimp releases a lot of water, especially if it was frozen. If you skip the drying step, the mayo sauce thins out and you get a watery, pale topping instead of a thick golden one.

The second is using Kewpie mayo instead of regular mayonnaise. Kewpie is made with egg yolks only, which gives it a higher fat content and richer flavor.

Under the broiler, it does not break or separate. It stays thick and forms that charred golden crust. If you cannot find Kewpie locally, check the international or Asian foods aisle.

How to Serve & Store

Serve this straight from the baking dish with roasted nori sheets on the side for scooping. Sliced avocado, cucumber, pickled ginger, and extra sriracha all make great additions.

To eat it, place a spoonful of the hot rice and seafood topping onto a small piece of nori and fold it up. It is an easy, interactive way to serve it.

Leftovers keep well in the fridge for up to 2 days in a sealed container. To reheat, use the oven at 350 degrees F for 8 to 10 minutes.

The oven keeps the topping from getting greasy and the rice from turning gummy. If you are planning ahead, store the rice and seafood topping separately and combine just before reheating.