Boston Sushi Roll
Sushi restaurants in the East Coast gave the Boston Sushi Roll its name, because they believe that it exemplifies the fresh and oh-so delicious Boston-style seafood. The best part about this roll is that it's as easy to make as it is scrumptious.
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- 2 cups Sushi Rice
- 2-3 Nori Sheets
- 20 small Shrimps
- 50g Tobiko (Flying Fish Roe)
- Seed, peel, and then slice the cucumber and avocado into long strips. Set them aside.
- Pull off the outer shell and tails, and then devein the shrimp.
- Place the nori sheet on the white mat, and cover evenly with rice using the non-stick rice paddle.
- Flip the nori-rice base over to create an inside-out roll
- Line up the precut avocado, cucumber, and deveined shrimp on the nori
- Roll the sushi using the white mat
- Use the cutting guide to slice your roll into 8 even pieces
- Garnish with Tobiko.
- You simply lay the Tobiko on top of your roll or you can spread it all throughout. It's up to your aesthetic sense.
- You can make this sushi the classic way by skipping step #4.
- You can also poach the shrimp before making this roll if you prefer cooked shrimp to shrimp sashimi.
How to Make Sushi http://sushiquik.com/