Description
Boston Roll is a delightful sushi roll featuring succulent poached shrimp, crunchy cucumber, creamy avocado, and a vibrant tobiko topping, wrapped in toasted nori and seasoned sushi rice. Served with classic soy sauce, wasabi, and pickled ginger, this roll offers a perfect balance of textures and flavors, ideal for sushi lovers seeking a fresh and elegant appetizer or meal.
Ingredients
Scale
Sushi Roll 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
Serving Condiments
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Instructions
- Prepare the Rice and Tobiko: Place one sheet of toasted nori shiny side up on a bamboo sushi mat. Using wet fingertips to prevent sticking, evenly spread about 1 cup of prepared sushi rice over the nori surface. Then sprinkle 2 tablespoons of tobiko evenly over the rice layer to add a burst of flavor and color.
- Flip the Nori and Rice: Lay a piece of plastic wrap over the bamboo mat covering the nori and rice. Place one palm on the plastic wrap centered above the nori and rice, reach underneath the bamboo mat with your other hand and flip it so the plastic side is on the work surface with rice facing downward. Lay the bamboo mat back down over the plastic wrap and adjust the plastic edges to cover the mat fully.
- Add the Fillings: Arrange 2 poached shrimp along the long edge of the nori closest to you, allowing the tails to extend slightly beyond the edge. Place half of the julienned cucumber and half of the avocado slices next to the shrimp to create a balanced filling.
- Roll the Sushi: Use the bamboo mat to carefully lift and roll the nori over the fillings. Lift the mat gently so it doesn’t get caught inside the roll, then continue rolling until the entire sheet is wrapped around the ingredients. Apply gentle pressure with the mat to ensure a tight roll, then unroll the mat and remove the plastic wrap. Transfer the completed roll to a cutting board.
- Repeat and Slice: Repeat steps 1 through 4 using the remaining nori sheets, rice, tobiko, shrimp, cucumber, and avocado. Slice each roll into 8 equal pieces using a sharp, wet knife to prevent sticking. Serve the Boston Rolls accompanied by soy sauce, wasabi, and pickled ginger for authentic flavor.
Notes
- Use a very sharp knife moistened with water to slice sushi rolls cleanly without squashing them.
- Poaching shrimp ensures they remain tender and juicy; avoid overcooking.
- Using plastic wrap while rolling helps keep the bamboo mat clean and makes flipping the roll easier.
- Adjust the amount of tobiko or seaweed caviar based on preference for a pop of texture and saltiness.
- For best results, serve Boston Roll immediately after preparation to enjoy the freshest taste and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
Keywords: Boston Roll, sushi roll, shrimp sushi, tobiko sushi, Japanese appetizer, sushi recipe
