Go Back
Boston Roll Sushi Recipe

How to Make Boston Roll Sushi Recipe

Learn all the detailed steps of making the creamy and delicious Boston roll sushi so that you will never have to buy it again.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 32 pieces (4 rolls)
Calories 51 kcal

Ingredients
  

Sushi rice

  • 1 cup of sushi rice
  • 1 cup of water
  • 1 ½ tablespoon of sushi vinegar (optional) (Made by mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)

For Boston sushi

  • 3-6 tablespoons of tobiko (or masago)
  • 6 oz of shrimp
  • ½ inch cucumber
  • 2 nori sheets
  • 2 ripped avocados

Optional for serving

  • Soy sauce
  • Wasabi

Instructions
 

Sushi rice

  • Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch. Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
  • Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar prepared from the rice vinegar, sugar, and salt. Leave them aside and start preparing the sushi rolls.

Boston sushi

  • Into a pot of boiling water, add some salt and optionally, you can add parsley, wine and lemon juice for seasoning. Add your shrimp to cook for 3-5 minutes. When the time is done, transfer the shrimp into cold water to stop their cooking. Peel them and remove the tails.
  • Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
  • Separate each nori sheet into two halves using a pair of scissors. Lay each half on the rolling mat.
  • On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet. Make sure the rice form a thin sheet. Don’t compress the rice with your fingers.
  • Flip the nori sheet so that it’s facing you and the rice is facing the bamboo mat.
  • Transfer your filling on the nori sheet (avocados, ½-inch slices of cucumber, and shrimp). Don’t overfill.
  • With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
  • After removing the bamboo mat, spread the tobiko on the sushi roll well.
  • With the plastic wrap on top of the roll, press gently on the roll so that the tobiko stick well.
  • Cut your roll into bite-sized pieces. Remove the wrap and enjoy.