Description
The Boston Roll is a delicious American take on traditional sushi featuring poached shrimp creamy avocado and crunchy cucumber all wrapped in seasoned sushi rice and nori Topped with vibrant tobiko and often served with a drizzle of spicy mayo this roll is perfect for sushi lovers looking for a fresh and flavorful option
Ingredients
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
1 tbsp sugar
1/2 tsp salt
6 sheets nori (seaweed)
1/2 lb cooked shrimp (poached or boiled)
1 avocado, thinly sliced
1 cucumber, julienned
1/4 cup masago (capelin roe)
Soy sauce, pickled ginger, and wasabi for serving
Instructions
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Prepare the Sushi Rice: Rinse sushi rice under cold water until water runs clear. Cook rice with water according to package instructions or in a rice cooker.
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In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let rice cool to room temperature.
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Assemble the Roll: Place a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap.
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Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge.
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Flip the nori and rice over so the rice is facing down.
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Arrange shrimp, avocado, and cucumber in a horizontal line along the bottom edge of the nori.
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Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure to form a firm roll.
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Sprinkle masago over the roll, gently pressing to adhere.
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Slice the roll into 8 even pieces using a sharp, wet knife.
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Serve with soy sauce, pickled ginger, and wasabi.
Notes
Wetting the knife between cuts helps achieve clean slices.
You can substitute shrimp with imitation crab or fresh fish for a variation.
Masago adds a nice pop of color and texture but can be omitted if preferred.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Japanese
Keywords: Boston Roll, Shrimp Sushi Roll, Easy Sushi Recipe, Japanese-American Cuisine, Sushi