In a mixing bowl, mix 4 leveled spoon of mayo (or 3 heap) with half Tbsp of Sriracha. Adjust the amount of Sriracha to your spicy tolerant level.

After mixing it good, set aside to rest for a couple minutes. The sauce will turn out in a nice yellow color and be ready for any glazing.

Preheat oven to 400 F

Cut kani sticks into 2 or 3, add to mixing container.

Mince half of the shrimp and finely mince the rest. This is to preserve some variation in the final texture.

Slice and dice scallop if they're too big.

Add creamcheese and a spoon of spicy mayo sauce. Or replace cream cheese with extra spicy mayo.

Add some drop of lemon juice if you like the flavor.

Use a fork to mix while breaking kani sticks into thin strips. Mix them good.

Level and spread some extra spicy mayo all over the top surface.

Bake for 12-15 minutes or until it's bubbling and shrimp done.

Lay a piece of nori, shiny side down on top of rolling mat over flat surface.

Spread cooked and seasoned sushi rice atop nori and apply some pressure with your fingers tips.

Add kani and cucumber strips or your favorite fillings.

Lift the mat and roll while applying pressure gently to form shape.

Cover with plastic wrap and set aside till ready to assemble/serve. Repeat for other rolls if need.

Cut each sushi roll into slices, thinner slice is prefer due to the extra height from volcano topping (10-12 pieces/rolls instead of the regular 8).

Arrange them all to serving plates.

For each slice, carefully spoon on lava shrimp mixture.

Drizzle extra spicy mayo and unagi sauce all over the pieces.

Top off with some masago or simply dot of Sriracha for even spicier taste.

Serve immediately. No soy sauce is needed as the over all flavor should be quite balance a bit of everything.