5 from 12 votes
Boston Roll
The Boston Roll is a type of sushi roll featuring steamed shrimp, avocado, and cucumber wrapped in nori and sushi rice. The roll is built using cooked sushi rice seasoned with rice vinegar, sugar, and salt, spread thinly on the nori sheet. The shrimp are halved lengthwise, and combined with thin slices of avocado and cucumber to balance texture and flavor. The finished roll is sliced cleanly using a wet sharp knife for neat pieces. It is typically served with soy sauce, wasabi paste, and pickled ginger.
Prep Time
15 mins
Cook Time
3 mins
Total Time
18 mins
Servings:
4
servings
Calories:
254 kcal
Course:
Side Dish, Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 254
% 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.