Volcano Roll Sushi: An Explosive Taste of Hawaii!

Ingredients

• 2 cups (400g) short-grain sushi rice
• 2 ¼ cups (530ml) water
• ¼ cup (60ml) rice vinegar
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon (5g) salt
• 4 oz (113g) imitation crab meat, shredded
• 2 oz (57g) cooked shrimp, finely chopped
• 2 tablespoons (30ml) Japanese mayonnaise (Kewpie preferred!)
• 1 tablespoon (15ml) sriracha hot sauce (or more, to taste!)
• 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5ml) unseasoned rice vinegar
• ½ teaspoon (2.5ml) soy sauce
• 1/4 teaspoon (1.25ml) Garlic powder
• 1/4 teaspoon (1.25ml) Ground Ginger
• 4 sheets nori seaweed
• 1 avocado, sliced
• ½ cucumber, julienned
• 2 oz (57g) cream cheese, cut into strips
• Sesame seeds, for garnish
• Eel sauce (unagi sauce), for drizzling (optional)