An extraordinary sushi creation that bursts with creamy mango mayo, fiery red tobiko, savory torched salmon, and a delightful crunch—this Dragon Lava Roll is a bold, gourmet experience perfect for treating guests or indulging in something truly spectacular.

Why You’ll Love This Recipe

Dramatic flavor explosion: Mango mayo, spicy tobiko, and torched salmon create a symphony of sweet, spicy, and smoky flavors.
Texture contrast: Soft rice, creamy avocado, crisp microgreens, and crunchy pearls deliver an irresistible mouthfeel.
Show‑stopping presentation: Vibrant colors and a dramatic torch‑finish make this an unforgettable dish.
Customizable edge: Swap fillings or spice levels to suit your taste—deluxe dining at home!

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Roll

1 cup cooked and seasoned sushi rice
120 g sashimi‑grade salmon, cut into strips
½ avocado, sliced
1 slice tamago (Japanese sweet omelet)
1 nori sheet, halved
1 tsp seaweed powder (for the exterior)

For Toppings

4 tbsp mango mayo (3 tbsp mayo + 1 tbsp mango purée)
2 tbsp spicy red tobiko
2 tbsp microgreens (radish, arugula, etc.)
1 tbsp white puffed quinoa or rice pearls
½ tsp black sesame (optional)

Extras

Soy sauce, for serving
Pickled ginger & wasabi, to taste

directions

Prepare the rice
Cook 1 cup of sushi rice. Season with 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt. Let it cool to room temperature.
Assemble roll base
Lay half a nori sheet—shiny side down—on a bamboo mat. Spread a thin, even layer of rice over the nori. Gently flip it so the rice faces down on the mat.
Add fillings
Arrange salmon strips, avocado slices, and tamago along the middle of the nori.
Roll sushi
Lift the bamboo mat edge and roll it tightly into a log; remove the mat carefully.
Coat the roll
Roll the sushi log over seaweed powder to coat the exterior evenly.
Slice the roll
With a sharp, damp knife, cut the roll into six to eight even pieces.
Add toppings
On top of each slice, pipe a small dollop of mango mayo. Add spicy tobiko, microgreens, puffed quinoa pearls, and finish with a sprinkle of black sesame.
Torch and serve
Optional: Lightly torch the salmon topping until slightly charred and smoky. Arrange on a serving platter and serve with soy sauce, wasabi, and ginger.

Servings and timing

Servings: 3–4 (6–8 pieces per person)
Prep time: 20–25 minutes
Total time: ~30 minutes

Variations

Spice it up: Mix sriracha into the mayo or add a jalapeño slice inside.
Tuna instead of salmon: Substitute sashimi-grade tuna for a different flavor profile.
Crunch twist: Add tempura flakes inside for extra crispiness.
Vegetarian option: Use cucumber, bell pepper, sweet potato tempura, or tofu in place of fish.

storage/reheating

Storage: Best consumed immediately. If needed, store in an airtight container and refrigerate for up to 4 hours.
Do not freeze: Freezing will ruin the texture of sushi rice, avocado, and mayo.
Avoid reheating: Serve cold or at room temperature—torched topping is optional.

FAQs

1. Can I skip the torching step?

Yes—the torch adds smoky flavor, but the roll is delicious even without it.

2. How do I prevent sticky rice on the knife?

Dip the knife in water and wipe clean between cuts to ensure smooth slicing.

3. Where can I buy spicy red tobiko?

Check Asian markets, high-end grocery stores, or online specialty sushi ingredient vendors.

4. Can I make the mango mayo in advance?

Yes, prepare up to 24 hours ahead and store in the refrigerator until use.

5. What’s tamago and can I skip it?

Tamago is a sweet Japanese omelet. You may substitute with cucumber or omit entirely.

6. Can I use canned salmon or smoked salmon?

Only use sashimi-grade fresh salmon for best texture and food safety.

7. How do I make this gluten‑free?

Use gluten-free tamari instead of soy sauce and verify all other sauces are gluten-free.

8. What kind of rice is best?

Short-grain sushi rice is essential for proper stickiness and texture.

9. Can I double the recipe?

Yes—simply scale up ingredients and use two nori sheets per roll.

10. What sides go best?

Serve with miso soup, edamame, seaweed salad, or pickled vegetables for a complete sushi meal.

Conclusion

The Dragon Lava Sushi Roll Explosion is a culinary spectacle—rich, vibrant, and unforgettable. Its blend of textures and contrasting flavors, combined with a dramatic presentation, makes it ideal for special occasions or spoiling yourself at home. Give this fiery roll a try and ignite your sushi game!

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Author: Douaa
Total Time: 40 minutes
Yield: 1 roll (serves 1–2)

Print Recipe

Description

The Dragon Lava Sushi Roll Explosion is a fiery, flavor-packed sushi masterpiece loaded with torched salmon, mango mayo, spicy tobiko, and crunchy toppings. It’s a bold, restaurant-style roll you can make at home to impress any sushi lover! Keywords: dragon lava sushi roll, spicy salmon sushi roll, torched sushi recipe, lava sushi roll homemade.

Instructions

Prepare the Rice:
Rinse and cook 1 cup of sushi rice. Season with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt. Cool to room temperature.
Assemble the Roll Base:
Place half a nori sheet on a bamboo mat. Spread a thin layer of sushi rice, flip it so the rice is on the outside.
Add Fillings:
Lay salmon strips, avocado slices, and tamago in the center. Roll tightly using the bamboo mat to form an inside-out roll.
Coat & Slice:
Roll the sushi log in seaweed powder. Slice into 6–8 pieces with a wet knife.
Add Toppings:
Spoon mango mayo on top of each piece. Add spicy tobiko, microgreens, puffed quinoa, and black sesame.
Torch & Serve:
Lightly torch the mayo topping if desired. Serve with soy sauce, pickled ginger, and wasabi.

Notes

For more heat, mix sriracha into the mango mayo.
Use a sushi torch for authentic presentation.
Chill rice slightly for easier handling.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Rolling, Torching
Cuisine: Japanese Fusion

Dragon Lava Sushi Roll Explosion