Description
Boston roll sushi is uramaki-style sushi made with a filling of cucumber slices, poached shrimp, and avocado slices, wrapped in an outer tobiko layer, a rice layer, and an inner nori sheet. Like California rolls, Boston sushi is prepared without raw fish. It is more prevalent in America than in Japan. The crunch cucumber, creamy avocado, and chewy shrimp wrapped in nori and rice are restaurant-quality sushi that beginners can make at home.
Ingredients
Scale
Ingredients
- 3–4 avocado slices
- 3 Shrimps
- 1 sheet nori seaweed
- 1 cup prepared sushi rice
- 1 tablespoon mayo
- 1/3 cup tobiko
Ingredients for Sushi Rice
- 1/4 cup sushi rice, uncooked
- ¼ cup of cold water
- ¼ tbsp sugar
- ¼ tsp salt
- 1 1/2 tbsp white rice vinegar
Instructions
To Make Sushi Rice:
- Rinse and Cook the Rice: Rinse the rice in cold water until the excess starch is gone and the water flows clear. Cook the rice in a pot for 15-20 minutes or as directed on the package. Once cooked, leave the rice in the pot or rice cooker for 10 minutes without opening the lid. Mix rice vinegar, sugar, and salt.
- Transform the Cooked Rice into Sushi Rice: Once it is cooked, transfer it to a large basin and let it cool. Use a wooden spoon or rice spatula to gently fold in the mixture (vinegar, sugar, and salt) without crushing the rice. Allow the rice to come to room temperature before making sushi.
Prepare the Ingredients
- Cut the Veggies: Cut the avocado into three slices in a long way and two long cucumber slices to cover the nori sheets lengthwise.
- Poach the Shrimp: Make the water boil and boil the shrimp (tail removed) for 3 minutes. Then, submerge the shrimp for 3 minutes in the prepared cold water bath.
- Prepare the Bamboo Mat: Cover the bamboo mat (entire mat) with plastic to prevent the rice from sticking and keep the mat clean from sticky rice.
Assemble the Boston Rolls
Pro Tip: Assemble the roll with wet hands to avoid ingredients from sticking to hands
- Set the Nori Sheet With Rice: Place the entire sheet on the bamboo mat and spread the even layer of sushi rice with a wet hand. Keep 2-3 tablespoons of rice aside.
- Turn Nori Upside Down: Flip the nori sheet (The rice layer is inside now).
- Arrange the Fillings: Spread the rice (that we set aside) on half sheets. Spread some mayo on the rice and arrange shrimp, avocado slices, and cucumber slices along the long edge. Adjust the veggies according to the length of the roll.
- Roll the Sushi: Slowly hold and roll the sushi with firm hands. Gently press the roll during each rolling. Remember rolling sushi is tricky and an art so never panic if it is rolled imperfectly (they will definitely taste delicious).
- Spread the Tobiko: Spread the tobiko on the top and sides of the sushi roll. Place the sushi mat on top and press it into a sushi shape.
- Cut the Sushi Slices: I cut the entire roll into 8 slices. I do it equally by cutting the roll in half, then cutting the halves into further halves, and repeating. Dish it out and enjoy the sushi with wasabi or soy sauce.
Notes
- Handle the Sushi Rice: The main tip for perfect sushi is the sushi rice.This will help the sushi rice to be sticky rather than too soft.
- Roll Thickness: The thickness of a sushi roll depends on the thickness of the rice layer and the diameter of the veggies. Spread the rice layers thinly and evenly. Too much rice will result in an overloaded roll that is thick. Gently press the rice with the palm of your hands or finger, avoiding pressing hard. The light and gentle pressing will help hold the air in the space and taste soft (not too hard) when you bite.
- Wet Hands and Wet Knife: Wet your hands when spreading the nori with rice to prevent your hands from sticky ingredients. A sharp and wet knife is necessary before cutting the sushi slice. The moisture on the knife helps smooth cutting without getting sticky and pressing the sushi roll.
- Gentle Yet Firm Rolling: Gently roll the sushi with compact hands using the bamboo mat to get a uniform roll. Providing gentle pressure each time you roll is necessary to keep the shape without smashing the filling.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American, Japanese