Boston Roll Recipe
The Boston Roll is a delicious and visually appealing sushi roll that combines tender poached jumbo shrimp, fresh cucumber, creamy avocado, and vibrant tobiko atop perfectly seasoned sushi rice and toasted nori. This sushi roll is a delightful choice for sushi lovers looking for a fresh, flavorful, and texturally balanced option that’s easy to prepare at home.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 sushi rolls, about 16 pieces 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Sushi Roll Ingredients
- 2 sheets toasted nori
- 1 batch sushi rice (approximately 2 cups cooked sushi rice)
- 4 tbsp tobiko or seaweed caviar, divided
- 4 poached jumbo shrimp (2 1/2 to 3 oz. each), peeled and tails removed
- 1 Persian cucumber, seeds removed and julienned
- 1/2 avocado, sliced
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Instructions
- Prepare the nori and rice: Place a piece of toasted nori, shiny side up, on top of a bamboo sushi mat. Using wet fingertips, evenly spread about 1 cup of prepared sushi rice over the surface of the nori. Then sprinkle 2 tablespoons of tobiko evenly over the rice.
- Flip nori and rice onto plastic wrap: Lay a piece of plastic wrap over the entire bamboo mat, covering the nori and rice. Place one palm on top of the plastic, centered over the nori and rice, and slide your other hand under the bamboo mat to flip it so the plastic rests on the work surface and the rice side is facing down. Lay the mat back down on the surface and slide the plastic wrap onto the mat, making sure the plastic covers the bamboo mat edges completely.
- Arrange fillings: On the long edge of the nori closest to you, place 2 poached shrimp with tails slightly poking out. Next to the shrimp, layer half of the cucumber julienne and half of the avocado slices evenly.
- Roll the sushi: Using the bamboo mat, roll the nori over the fillings, starting at the edge closest to you. Lift the bamboo mat slightly to avoid rolling it inside, then continue rolling until you reach the far edge of the nori. Gently pinch and press the roll using the mat to ensure it is tight and compact. Unroll the bamboo mat and remove the plastic wrap. Transfer the roll to a cutting board.
- Repeat and slice: Repeat the same steps with the remaining nori, rice, tobiko, shrimp, cucumber, and avocado. Once all rolls are assembled, slice each roll into 8 equal pieces using a sharp knife.
- Serve: Serve the Boston Roll pieces with soy sauce, wasabi, and pickled ginger on the side for dipping and added flavor.
Notes
- Wet your fingers when handling sushi rice to prevent sticking.
- Use a sharp, damp knife to slice the sushi rolls cleanly without squashing them.
- Poaching shrimp gently keeps them tender and juicy.
- The plastic wrap helps in flipping the nori and rice without tearing.
- Choose ripe but firm avocado for best texture in the roll.
- To toast nori sheets, briefly hold them over a low flame or dry skillet until crisp.
- Sushi rice should be seasoned properly with rice vinegar, sugar, and salt before assembling.
Keywords: Boston Roll, sushi roll, shrimp sushi, Japanese cuisine, sushi rice, tobiko, avocado sushi
Find it online: https://kitchenbyclara.com/boston-roll-recipe/
