Boston Roll Sushi Recipe

Prep Ingredients

1. Keep cooked sushi rice ready. Follow our instructions to make sushi rice.
2. Cut half avocado into 3 slices lengthwise. Peel the cucumber, cut it lengthwise into half and then quarter.
3. Butterfly shrimp and remove tail. Cook clean shrimp for 2-3 minutes in boiling water.

Prepare Sushi

1. Place your nori seaweed on your Sushi mat. Use a sushi mat wrapped in plastic so that the sushi won't stick.
2. Spread almost all of your cooked (keep about 2–3 Tablespoons aside) rice all over your nori seaweed. The rice has to cover the seaweed completely, and it needs to be an even layer. Stick it on the nori with your fingers.
3. Turn the rice covered seaweed and spread the 2–3 Tablespoons of rice over one half of your seaweed, but keep about 1 inch or 2-centimeter distance from the bottom end of your seaweed. Spread it out to an even layer.
4. Spread mayonnaise in one line in the center of the rice.
5. Place the shrimp and cucumber over the mayonnaise and arrange 3 avocado slices on that in one line.
6. Take the seaweed with the toppings to the border of your plastic-wrapped mat, hold with both hands and start to roll in your sushi.
7. Continue to roll in your sushi and press down with both hands to create a tight wrap. Roll until you have a tight sushi roll.
8. Arrange tobiko over the sushi roll to create a topping.
9. Press down with another sushi mat to mold the roll and so that the tobiko sticks on the sushi.
10. Take the sushi from the bamboo mat and cut into 1 inch or 2 centimeter thick slices, or so that you are left with 8 thick slices.
11. Arrange the Boston roll on a serving plate and serve with soy wasabi dipping options and some pickled sliced ginger.