Boston Roll

Course: Main Course, Side Dish

Cuisine: Japanese

Prep Time: 15

Cook Time: 3

Total Time: 18

Servings: servings

Calories: 254kcal

Author: Quynh Nguyen

This Boston roll sushi recipe is a fresh and flavorful shrimp sushi roll filled with creamy avocado and crunchy cucumber, wrapped in sushi rice and topped with masago. It’s an easy, beginner-friendly homemade sushi roll that’s perfect for sushi nights! Ready in less than 20 minutes!

Print Recipe

Equipment

bamboo sushi mat

Ingredients

For the sushi rice

2 cups cooked sushi rice
4 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Boston roll

12 large shrimps (steamed and sliced in half lengthwise)
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

Japanese soy sauce
wasabi paste
sushi pickled ginger (Gari)

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

- Thin and Even Rice Layer: Spread the sushi rice evenly over the nori sheet, leaving a small border at the top for sealing, to ensure a balanced roll.
- Filling Distribution: Arrange fillings—shrimp, avocado, and cucumber—along the center of the rice, distributing them evenly to achieve a consistent taste in each bite.
- Tight and Gentle Rolling: Roll the ingredients using a bamboo mat, applying gentle pressure to create a compact and uniform roll without squishing the fillings.
- Sharp Wet Knife: Use a sharp knife wetted between cuts to ensure clean slices without smashing the roll.
- Prevent Stickiness: Keep your hands moist when working with rice and nori to prevent sticking, and consider using plastic wrap on the bamboo mat to aid in rolling.

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