Volcano Roll

Recipe by Chef Alex Caliguid
Harajuku, The O Hotel, Pune

For the sushi

Ingredients
• 1 kg sushi rice
• 300 ml rice vinegar
• 250 g sugar
• 50 g salt
• 50 ml mirin
• 1 pc combo leaves

For the roll
• 120 g salmon
• 50 g tempura flakes
• 7 g togarashi (peppers)
• 5 g spring onion
• 5 ml spicy mayo
• 5 ml eel (unagi) sauce
• 3 g wasabi
• 5 ml soy sauce

For the spicy mayo
• 200 ml mayonnaise
• 80 ml teriyaki sauce
• 20 m togarashi
For the unagi sauce
• 200 ml soy sauce
• 100 ml mirin
• 80 ml sake
• 120 g sugar
• 50 g garlic
• 70 g onion

Method

For the sushi
Mix all ingredients and cook till sugar melts, keep in an air-tight container.

For the roll
Lay a piece of nori sheet, shiny side down, on top of a rolling mat over a flat surface.
Spread cooked and seasoned sushi rice on top of the nori, apply some pressure with your fingertips.
Add salmon mayo mix as filling. Lift the mat and roll while applying pressure gently to form shape.
Cut each sushi roll into slices; arrange them all on a serving plate.
For each slice, carefully place the salmon mixture.
Drizzle extra unagi sauce over the pieces.