Boston Roll Recipe

Boston roll sushi on a white sushi plate with black chopsticks

Delicious Boston Roll Sushi recipe that is simple to prepare

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Boston roll, Boston Roll Sushi

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: People

Calories: 330kcal

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 large enough for all the shrimp.
Once cooked, remove the shrimp from the boiling water and add 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 the rice 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, gari, as well.

Video

Notes

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.

Nutrition