Name: Boston Roll Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 sheets toasted nori; 1 batch sushi rice (about 2 cups cooked rice, seasoned with rice vinegar, sugar, and salt); 4 tablespoons 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

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Introduction

The Boston Roll is a delicious sushi favorite featuring tender shrimp, creamy avocado, and crisp cucumber wrapped in toasted nori and sushi rice. This recipe is approachable for home cooks looking to create a fresh, flavorful sushi roll with a vibrant touch of tobiko.

A white plate holds six sushi rolls arranged loosely in a circle, each roll showing three layers: white rice mixed with bright red fish roe on the outside, a thin black seaweed layer, and inside, pieces of white shrimp, green avocado, and light green cucumber finely chopped. On the side of the plate is a small pile of pale beige pickled ginger slices and a small mound of bright green wasabi. Two wooden chopsticks are holding one sushi roll delicately. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets toasted nori
1 batch sushi rice
4 tbsp. tobiko or seaweed caviar, divided
4 poached jumbo shrimp (2 1/2 to 3 oz.), peeled and tails removed
1 Persian cucumber, seeds removed and julienned
1/2 avocado, sliced
Soy sauce, wasabi, and pickled ginger, for serving

Instructions

Step 1: Place a sheet of nori, shiny side up, on a bamboo sushi mat. With wet fingertips, spread about 1 cup of sushi rice evenly over the nori surface. Sprinkle 2 tablespoons of tobiko evenly on top of the rice.
Step 2: Cover the nori and rice with a piece of plastic wrap. Place one palm on the plastic, centered over the nori and rice. Flip the bamboo mat so the plastic is on the work surface, then slide the plastic onto the bamboo mat with the rice now facing down. Pull the edges of the plastic to cover the mat completely.
Step 3: Arrange 2 shrimp along the long edge closest to you, letting the tail ends extend beyond the nori. Add half the cucumber and half the avocado next to the shrimp.
Step 4: Use the bamboo mat to roll the nori over the fillings, lifting the mat to avoid rolling it into the sushi. Continue rolling until the far edge of the nori is reached. Gently press with the mat to tighten the roll, then unwrap the mat and plastic. Transfer the roll to a cutting board.
Step 5: Repeat the process with the remaining ingredients. Cut each roll into 8 pieces and serve with soy sauce, wasabi, and pickled ginger.

Tips & Variations

Use freshly cooked sushi rice seasoned with rice vinegar for the best texture and flavor.
Try substituting shrimp with cooked crab or imitation crab for a different twist.
If you don’t have tobiko, finely chopped seaweed or masago can be a good alternative.
Keep your hands wet when handling sushi rice to prevent sticking.

Storage

Boston Rolls are best eaten fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. To maintain texture, avoid freezing and consume cold or at room temperature rather than reheating.

How to Serve

The image shows six pieces of sushi rolls arranged on a white plate with a smooth texture, placed on a white marbled surface. Each sushi piece has an outer layer of white rice covered with bright red fish roe. Inside, there is a dark seaweed wrap followed by a stuffing of green cucumber sticks and avocado slices, and a white shrimp or prawn at the center. The sushi pieces are round in shape and appear fresh and moist. On the side of the plate, there is a small amount of light pink pickled ginger. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp instead of poached shrimp?

It is not recommended to use raw shrimp unless you are experienced with sushi-grade seafood and have access to safe, fresh shrimp. Poaching ensures the shrimp are fully cooked and safe to eat.

How do I make sushi rice at home?

Sushi rice is made by cooking short-grain rice and seasoning it with a mixture of rice vinegar, sugar, and salt. After cooking, fold the seasoning gently into the rice while it’s still warm and let it cool to room temperature before using.