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Boston Sushi Roll

Boston Sushi Roll Recipe

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5 from 1 vote
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Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dinner, Snack
Cuisine Japanese
Servings 4
Calories 60 kcal

Equipment

  • 1 Sushi rolling bamboo mat

Ingredients
  

For Sushi Rice

  • 1 cup Sushi rice short grain sushi rice
  • 1 cup Water
  • 1½ tablespoon Sushi vinegar

For Boston Sushi

  • 3-6 tablespoons Tobiko (or masago)
  • 6 oz Shrimp
  • ½ Cucumber cut into ½-inch strips
  • 2 sheets Nori seaweed sheet
  • 2 Avocados ripe but still firm

Optional for Serving:

  • Soy sauce
  • Wasabi pastes

Instructions

Cook Sushi Rice:

  • You can wash the rice in water and put it in the rice cooker with water. The moment it is cooked adequately, move it to a gigantic bowl and allow it to lose heat tenderly. When it is still extremely hot(warm), stir vigorously in the sushi vinegar (or mix the rice vinegar, sugar, and salt) and mix it very well.

Poach shrimp:

  • Get a pot of water to boil, then spray a speck (pinch)of salt. Combine the shrimp, close the lid (pot) and pull it from the heat. Leave it as it was till the shrimp are cooked very well, roughly 3-5 minutes. Move the poached shrimp to a bowl of ice water to quit the cooking process. Seep (drain), skin (peel) the shrimp, and yank the tails.

Make Boston Sushi Roll:

  • Spread the bamboo mat with a part of plastic wrap on top (this way the clean-up will be easier and stop the rice from gluing (sticking) to the bamboo).
  • Fold up the nori sheets in fractions and divide them with a pair of scissors.
  • Put half of the nori towards the base (bottom)of the mat.
  • Gently wet your hands and acquire approximately 3/4 cup of cooked rice. (You can plunge your hands into vinegar water to stop them from sticking together.) Lightly scattered the rice out to the fringes in a thin even order. Do not implement too much pressure, or the rice will be squishy (mushy).
  • Place the rice and nori over so that the rice is at the base and the nori is positioned at the top.
  • Put the cucumber, shrimp, and avocado above the nori. Remember not to put in too many fillings (stuffing) or your roll will not close well.
  • Set the thumbs beneath the bamboo mat and raise the edge up and above the filling.
  • Scroll the bamboo mat away from you and put in some pressure to make it tighter. Just keep rolling till the ends make contact with each other.
  • Pull the bamboo mat, and spray the tobiko above the roll.
  • Set the plastic wrap on top, and shroud (fold) it with the sushi mat. Squeeze lightly to clamp (press) the tobiko over the roll.
  • Extract the bamboo mat while saving the plastic wrap for later use. Slash the roll into 8 bite-size portions. Pull the plastic wrap from every portion. Finally, now you can feast!

Notes

  • Tezu water for plunging hands: Mix 2 tsp rice vinegar and 1/4 cup of water together.
  • Do not add warm sushi rice to the fridge to chill as this will change the texture and taste.
  • Why does my sushi roll fall apart? This could be induced by the mistaken types of rice you apply or you did not press the rolls fast enough. You need to place and remove the bamboo mat while turning it round.

Nutrition

Serving: 4gCalories: 60kcalCarbohydrates: 7.7gProtein: 2.1gFat: 2.6gSaturated Fat: 0.5gCholesterol: 11mgSodium: 42mgPotassium: 82mgFiber: 0.9gSugar: 0.5gCalcium: 1mgIron: 1mg
Keyword Boston Sushi Roll, Sushi Roll