Boston Roll
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 mins
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Total Time
18 mins
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Servings
4 servings
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Calories
254 kcal
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Course
Side Dish, Main Course
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Cuisine
Japanese
Boston Roll
Description
Boston Roll combines steamed shrimp, avocado, and cucumber with seasoned sushi rice and nori seaweed to create a balanced sushi roll. The sushi rice is cooked and seasoned with rice vinegar, sugar, and salt, then cooled before assembly. Shrimp are steamed until opaque and cut lengthwise to fit evenly inside the roll along with thin slices of avocado and cucumber sticks. Using a bamboo mat covered with plastic wrap helps roll the sushi tightly without sticking.
The texture blends tender shrimp, creamy avocado, and crunchy cucumber, wrapped in a thin layer of rice and crisp nori. The roll is sliced with a wetted sharp knife to maintain clean edges and prevent squashing. Serving with traditional Japanese condiments like soy sauce, wasabi, and pickled ginger enhances the flavors without overwhelming the sushi.
Careful spreading of the rice leaving a border on the nori and evenly distributing the fillings ensures consistent taste in each bite. Moist hands and use of plastic wrap help manage stickiness during assembly. Overall, this recipe offers a composed sushi roll showcasing shrimp and fresh vegetables in a neat, manageable serving size ideal for meals or sharing.
Ingredients
For the sushi rice
- 2 cups sushi rice cooked
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Boston roll
- 12 Shrimp steamed and sliced in half lengthwise, large
- 2 nori seaweed sheets
- 1 avocado peeled, pitted and cut into thin slices
- 1 cucumber cut into sticks
- ⅓ cup tobiko or masago
For serving
- soy sauce Japanese
- wasabi paste
- pickled ginger aka Gari, sushi style
Instructions
- Prepare Sushi Rice. Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions. While hot, mix with rice vinegar, sugar, and salt. Let it cool to room temperature.
- Prep Ingredients. Bring a pot of seasoned water to a gentle simmer, add peeled and deveined shrimp, and cook for 2-3 minutes until they turn pink and opaque. Peel and devein poached shrimp, cutting them in half lengthwise. Slice avocado and cucumber into thin strips.
- Set Up Rolling Station. Lay the bamboo mat on a clean surface. Place a sheet of plastic wrap on top to prevent sticking. Lay a nori sheet on the plastic wrap, shiny side down.
- Spread Sushi Rice. Moisten your hands with water to prevent sticking. Take a handful of sushi rice and gently spread it over the nori. Flip the rice-filled nori over.
- Add Fillings. Lay avocado, cucumber, and poached shrimp along the center of the rice. Be careful not to overfill.
- Roll the Sushi. Using the bamboo mat, start rolling the nori and fillings away from you. Use gentle pressure to shape the roll.
- Step Seven: Cut the Roll. Use a sharp, wet knife to cut the roll into bite-sized pieces. Wet the knife between cuts to ensure clean edges.
- Serve and Garnish: Arrange the Boston roll pieces on a serving plate. Sprinkle fish roe over the top for added flavor and visual appeal. Serve with soy sauce, wasabi, and pickled ginger.
Notes
- Spread the sushi rice evenly over the nori sheet, leaving a small border at the top to ensure the roll seals properly.
- Place shrimp, avocado, and cucumber along the center of the rice for balanced filling distribution.
- Roll the sushi tightly and gently using a bamboo mat to hold the fillings without squishing them.
- Use a sharp knife wetted between cuts to slice the roll cleanly without crushing it.
- Keep hands moist during spreading and rolling to prevent the rice and nori from sticking.
- Using plastic wrap on the bamboo mat can help prevent sticking when rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 122mg | 41% |
| Sodium | 645mg | 27% |
| Potassium | 482mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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