If you love shrimp, the Boston Roll is the roll for you. With a signature red/orange color that makes any sushi platter pop, the Boston roll is a delicious option for everyone from sushi beginners to seasoned connoisseurs. Being a roll that contains no raw fish, it is a less intimidating option for those new to sushi. Best of all, it’s simple to make!
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What is a Boston Roll?
As can be guessed by the name, Boston Rolls were invented in Boston and are a sushi roll that was adapted to Western tastes. Unlike many of its Japanese counterparts, Boston rolls contain no raw fish. Like California Rolls, they are made with the rice on the outside of the nori sheet making them an inside out sushi roll, or uramaki roll. They also have a signature bright orange or red color on the outside due to the a fish egg garnish called tobiko or masago.
What is in Boston Rolls?
Like Shrimp Tempura Rolls, Boston Rolls are made of shrimp, ripe avocado and cucumber wrapped in nori wrap and sushi rice. However, there are a few key differences between the two rolls.
The first and most obvious difference is the shrimp in the Boston roll is poached where the shrimp in the tempura rolls are fried in a tempura batter.
Also, the rice on Boston rolls are almost always topped with tobiko or masago, which are bright orange or red fish eggs called roe. This gives the roll a salty taste and a crunchy texture.
Shrimp Tempura Rolls on the other hand sometimes are garnished with tobiko or masago but not always. They are sometimes topped with sesame seeds and sometimes contain no garnishment.
Ingredients of Boston Rolls
Sushi Rice
As most sushi chefs will tell you, the rice is one of the most critical components to your sushi roll. Luckily, as more Western home cooks are venturing into the realm of Japanese cooking, good sushi rice is fairly common in grocery stores. It is usually labeled “sushi rice” and is a short-grain rice that sticks together well when cooked. If you can’t find it in your grocery store, you can order it online or get it from your nearest Asian grocery store.
It is cooked, cooled and mixed with sushi vinegar to form the base of your sushi roll. I can’t emphasize enough how important the rice is to the overall sushi roll. Dry and grainy rice is a telltale sign of an amateur sushi roll.
Check out the following article for a great sushi rice recipe: Sushi Rice: Easy Sushi Rice Recipe
Sushi Vinegar
Sushi vinegar is a combination of rice vinegar, oil, sugar and salt that is dissolved together in a saucepan and mixed with the sushi rice after it has cooked. This is sometimes overlooked by sushi newbies but it is an important component that gives the rice a fresh flavor that complements the fillings of the rolls.
Nori sheets
Nori wraps are made from dried edible seaweed and are used heavily in Japanese cuisine, most notably in making sushi rolls. These sheets have a slightly salty taste that brings a flavor of the sea to your rolls. They are a key component to sushi rolls because their durability helps keep the wrap held tightly together.
As an added bonus, nori is very healthy! It’s packed with vitamins and has anti-inflammatory properties as well.
Poached Shrimp
Shrimp is a fish that can be cooked in a wide variety of ways from grilling, frying or sautéing. Each method has its specific purpose and intended flavors and textures it hopes to bring out. When using in Boston Sushi Rolls, I prefer poached shrimp.
Poaching is a cooking process where a food is boiled in hot water until fully cooked then quickly cooled to immediately stop the cooking process. It is a delicate cooking method that brings out strong flavors and helps to retain the moisture and texture. If you’ve ever had shrimp cocktail, you know what I mean.
Avocados
Avocados are a popular vegetable in many different sushi rolls because of its creamy texture and great taste. They complement the other flavors and textures of the roll. I would just make sure the avocado is ripe enough to provide a soft, creamy texture.
Cucumbers
While avocados provide a soft, creamy texture, cucumbers provide a crisp fresh texture and taste to the Boston roll. The combination of the cucumbers, avocados and shrimp make for a delicious filling.
Tobiko or Masago
Tobiko or Masago are both roe, or matured fish eggs, and are used to garnish the top of the rice of your Boston Roll, giving it its signature bright orange or red color. They also add a slightly salty taste and crunchy texture.
Often the preferred choice of the two for its slightly larger size and a little more firm texture, tobiko is flying fish roe. Its main drawback is that it’s more expensive.
Masago is the roe of the capelin fish and is slightly smaller and softer than tobiko. However, they both have a similar texture, flavor and color and are often used interchangeably. Being less expensive, it is commonly used in many sushi restaurants.
Personally, I enjoy the flavor and texture of both. This simple garnishment adds wonderful color, flavor, and texture to your Boston Rolls.
How to Control the Thickness of Your Sushi Roll
You can control how thick your sushi rolls are by how much of the nori sheet you use. This recipe uses the entire nori sheet which makes thicker rolls.If you like smaller rolls, you can cut the nori sheet in half. This will definitely make the roll thinner and easier to eat with chopsticks but it can be trickier to roll. You can also cut off the top 1/4 of the nori sheet to reduce the thickness of the roll depending on your preference.
How to Cook Sushi Rice
1. To start, rinse 1 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear. This will cook into 4 cups of cooked rice.
2. After the rice is rinsed, add it to a sauce pan with 1 2/3 cups of water (though look at the packaging of your rice to see the recommended amount of water).
3. Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for around 20 minutes, or until the water is absorbed and the rice is soft.
4. Remove the rice and place into a bowl or dish. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
5. Mix 1/4 a cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!
How to make Poached Shrimp
1. Bring a pot of water to a boil and add a dash of salt to the water.
2. Once boiling add the shrimp and cook for 3-5 minutes.
3. While the shrimp is cooking, prepare a bowl of ice water to add the shrimp to when done cooking.
4. Once cooked, add the shrimp to your ice bowl and keep there until cool (usually a minute or two).
5. Once cool, take shrimp out of ice water, remove shells and tails, and devein.
How to Prepare Boston Rolls
When preparing sushi rolls you first need to prepare the ingredients, then assemble onto your nori sheets, roll in a bamboo mat and finally cut your rolls into 8 pieces.
Tip: Wet your hands with a bowl of water mixed with a splash of rice vinegar before working with sushi rice as it helps prevent it from sticking to you.
The following are instructions on how to prepare Boston Rolls:
1. Prepare your ingredients: Start by cooking the rice and poaching the shrimp. You then cut the veggies. I would slice the avocado in half the long way, remove the seed and then cut each half into 6 slices. Each whole avocado should yield around 12 slices. For the cucumbers, I would cut into strips that are as long as your nori wrapper and also about a 1/8 inch in diameter. Finally, you will need to cut the nori sheets in half so they will be the proper size for your rolls.
2. Prepare your bamboo sushi mat: Now that you have prepared your ingredients, lay your bamboo sushi mat on the counter and cover in plastic wrap. This will help keep the rice from sticking to it.
3. Press rice onto nori sheets: Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1 cup of rice onto the nori sheet in an even layer.
4. Add tobiko or masago: After the rice is pressed onto the nori sheet, add a thin layer of tobiko or masago to the top of the rice. Then flip the sheet over.
5. Add the filling: Add the avocado, shrimp and cucumber sticks horizontally along the nori sheet. In general, I add 2-3 avocado slices, 1-2 cucumber sticks, and 4-5 shrimp pieces depending on the size of each ingredient and how everything fits.
6. Roll the sushi: Use the bamboo sushi mat to fold your roll until it is completely enclosed. Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
7. Cut the roll: Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then cutting each half in half. Then cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
8. Serve and enjoy: I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.
Boston Roll Recipe
Equipment
- 1 Bamboo Sushi Mat
- 1 Pot for cooking sushi rice
- 1 Pot for poaching shrimp
- 1 Sharp knife and cutting board
Ingredients
- 1 1/3 cups Sushi Rice dried, will cook to 4 cups
- 1/4 cup Sushi Vinegar
- 8 tbsp Tobiko or Masago
- 4 Nori Sheets
- 1 Ripe Avocado
- 20 Shrimp Medium size
- 1 Cucumber Sliced into 1/8 sticks
- Lemon Juice
Instructions
Cook Sushi Rice
- Rinse 1 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
- After the rice is rinsed, add it to a sauce pan with 1 2/3 cups of water.
- Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
- Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
- Mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!
Poach Shrimp
- Bring a pot of water to a boil and add a dash of salt to the water.
- Once boiling, add the shrimp and cook for 3-5 minutes.
- While the shrimp is cooking, prepare a bowl of ice water to add the shrimp to when they are done cooking.
- Once cooked, add the shrimp to your ice bowl and keep there until cool (usually a minute or two).
- Once cool, take shrimp out of ice water, remove shells and tails, and devein.
Roll the Boston Rolls
- Cut the avocado and cucumber: First, slice the avocado in half the long way. Remove the seed and cut each half into 6 slices. Each whole avocado should yield around 12 slices. I would also drizzle lemon juice over the avocado after cutting to prevent it from browning in your sushi roll. Finally, cut the cucumbers into strips that are as long as your nori wrapper and about 1/8 inch thick.
- Prepare your bamboo sushi mat: Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
- Press rice onto nori sheets: Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1 cup of rice onto the nori sheet in an even layer. Tip: Wet your hands prior to handling the rice to prevent it from sticking to your hands.
- Add tobiko or masago: After the rice is pressed onto the nori sheet, add a thin layer of tobiko or masago to the top of the rice. Then flip the sheet over so the rice is facing down.
- Add the filling: Add the avocado slices, shrimp and cucumber sticks horizontally along the nori sheet. In general, I add 2-3 avocado slices, 1-2 cucumber sticks, and 4-5 pieces of shrimp depending on the size of each ingredient and how everything fits.
- Roll the sushi: Use the bamboo sushi mat to fold your roll until it is completely enclosed. Once the rice is making contact with the nori roll, pull back the sushi mat so it doesn't get caught in the sushi. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently press, tightening the roll together.Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
- Cut the roll: Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then cutting each half in half. Then cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
- Serve and enjoy: I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.
Video
Notes
Nutrition
Frequently Asked Questions
What’s the difference between a Boston Roll and a Shrimp Tempura Roll?
While the Boston Roll and the Shrimp Tempura Rolls have the same ingredients, the shrimp in a Shrimp Tempura Roll is fried in a light batter where the shrimp in a Boston Roll is boiled or poached.
What’s the difference between a Boston Roll and a California Roll?
The California Roll and Boston Roll are very similar in that neither contain raw fish. Both contain avocado and cucumber and both have the rice on the outside making them an inside-out-sushi roll. The difference is a California Roll contains mock crab while a Boston Roll contains cooked shrimp.
What is an inside out sushi roll?
A roll that has the rice on the outside of the nori sheet, such as the California Roll of the Boston Roll, is considered an inside out sushi roll.
Final Thoughts on Boston Rolls
Boston rolls were one of the first rolls I’ve ever eaten and made. Since it contains ingredients commonly prepared in Western kitchens, it’s a great roll to begin you sushi journey, whether trying new rolls to eat or prepare!
Also check out other great articles below:
Sashimi vs. Sushi: What’s the Difference?
The 15 Best Chickpea Substitutes
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