Boston Roll sushi is an extremely handy and easy-to-make recipe containing all those ingredients which you can easily find in your kitchen and local grocery store. Today you will learn how to make a perfect Boston roll at your home.
Boston Rolls contain poached shrimp, creamy avocado and cucumber, all wrapped in a nori sheet, then rolled in sushi rice and garnished with masago or tobiko. You just need to fill it in a perfect style and you’re good to go.
As a sushi lover, I’m sure you’re going to enjoy this homemade Boston roll sushi with every single crunchy bite.
What You Need To Know About Boston Roll?
Boston roll is an American style of Japanese rolled sushi adapted by the chef from the Eastern U.S and got the name “Boston Roll” because of avocado. This recipe is now a favorite of each person and has become popular across the United States.
After eating the first Japanese sushi in my life which was Alaska roll, I became a big fan of it. And when it comes to Boston roll, I can’t forget to make this sushi recipe at home at least once or twice a week.
My favorite way is that Boston roll contains cooked shrimp instead of raw fish. So this recipe is a good choice for you if you like eating sushi rolls without raw fish.
What is a Boston Roll?
Boston roll is a maki sushi rolled with sushi rice and nori with the filling of a cooked shrimp, avocado and cucumber just like the California roll. The ingredients are placed on a nori sheet and wrapped inside while the rice is outside, topped with masago or tobiko.
If you want to eat low-calorie Boston rolls, use air-fried shrimp instead of deep-fried. The choice is yours.
Why Boston Roll Recipe
Boston roll is an absolutely delicious appetizer, snack or even lunch, depending on how many you decide to eat. You will not believe how quick and easy this recipe is to make.
If you’re a sushi lover, you will love this delicious and nutritious Boston roll sushi layered with protein and healthy fats.
What Is Necessary For Boston Roll?
Traditional Boston rolls contain avocado, cucumber, boiled or deep-fried shrimp and sushi white rice topped with masago or tobiko.
Let’s have a detailed look at the recipe ingredients.
- Shrimp: Boiled shrimp is primarily preferred in Boston rolls, but again you have the option to use it as deep-fried such as shrimp tempura. You can easily find frozen shrimp tempura in your local grocery stores such as Trader Joe’s, Walmart, Costco, etc. Frozen shrimp tempura is a perfect choice as it saves your time and takes about 15 minutes to prepare.
- Avocado: Avocado is a necessary ingredient for Boston Rolls sushi. It is a good carb and is a good source of fiber. pick a perfect avocado for your sushi
- Cucumber: Try to choose fresh or crunchy cucumber. I mostly use Japanese cucumbers for my sushi because they are long, slender, and have fewer seeds. Pick the currently available one if you don’t have access to Japanese cucumbers.
- Sushi Rice: Grab perfect sushi rice for your Boston sushi roll. Try to use short-grain high-quality rice.
- Nori Seaweed paper: You need a nori sheet to wrap all the ingredients in a perfect roll style. Nori sheet is a black or intense green shiny paper. It is a crispy sheet and not easily breakable. You can find it from any grocery store or buy it online from Amazon or Walmart.
Boston Roll Ingredients
For Sushi Rice
- 1 cup sushi rice (small or medium sized grain)
- 2 cups water
- 1 tsp salt (for taste)
Boston Roll Sushi
- 200g shrimp
- 1 cucumber
- 1 Avocado
- ⅓ cups tobiko or masago
- 2 Nori seaweed sheets
- Soy sauce (optional)
- Wasabi (optional)
- Mayonnaise (optional)
How To Make Boston Roll?
Prepare Sushi Rice
- First, start rinsing the sushi rice well with clean water to remove any starch.
- Take a saucepan or pot and fill it with water. Once the water starts boiling, pour the washed rice into the saucepan or pot.
- Cook the rice for 10 to 12 min on medium-high heat. If you’re using an instant pot, set it on high pressure for 7 to 8 minutes.
- After 12 minutes, turn off the flame. The rice is now ready.
- Shift rice to a bowl and let it cool down.
Preparation of Shrimp
- Add water in a large pot with 1 tbsp of salt and bring it to a boil.
- Add the shrimp and cover it.
- Cook the shrimp for 5 to 6 minutes.
- Once the shrimp is cooked, shift it to a bowl.
- Refrigerate it and go for a Boston roll.
Boston sushi roll
- Take the bamboo sushi mat and cover it with plastic wrap to prevent the rice from sticking to the bamboo.
- Lay down the bamboo sushi rolling mat on a cutting board.
- Take the half nori sheet and place it on the rolling bamboo mat. You can use a full sheet to prepare a large roll.
- Start placing your cooked rice on a nori sheet using soft and wet hands to avoid sticking. Make a thin layer of rice.
- Move your nori sheet close to the bottom edge of the bamboo mat. It should be half-inch away from the bottom.
- Now spread about ⅓ cup of tobiko or masago over the rice layered onto the nori sheet.
- Flip the nori sheet so the rice side goes down against the bamboo mat and nori faces up.
- Cut the avocado, cucumber, and shrimp into slices and start placing on top of the nori in a row line.
- Grab the bamboo sushi mat and nori with your thumb.
- Lift the edge and start rolling slowly with your fingers. Roll smoothly and don’t apply pressure.
- Keep tight and rolling until the roll is done and the edges mix. If you want, you can add some extra toppings.
- Now cut your Boston roll into small slices and serve with soy sauce, wasabi paste, or mayonnaise.
- Enjoy eating.
FAQ And Tips
From what Boston roll is made of?
Traditionally the Boston Roll is filled with cooked shrimp, avocado and crunchy cucumber. All are wrapped in nori seaweed. The sushi rice is rolled outside and spread with tobiko or masago, giving an orange color with a beautiful crunchy texture to the sushi.
Why do people call it the Boston roll?
Boston roll is an American version of Japanese sushi roll because it uses avocado and poached Shrimp instead of raw seafood. This recipe is also an adaptation of the California roll.
Is there any substitute for Shrimp?
Boston roll is made with poached Shrimp. However, many people add shrimp tempura because it is deep-fried in oil and dipped in batter. You can easily find frozen shrimp tempura in your local grocery stores.
I personally use cooked poached Shrimp because it is healthier, tasty, filled with flavor and easier to make. If you don’t like raw fish, this recipe is perfect for you.
How many calories are in Boston rolls?
Each Boston roll contains 230 to 280 calories because of the flexibility of the ingredients.
How to store Boston Roll?
You can refrigerate your homemade Boston roll to stay fresh for up to 6 days. After that, just take it out from your freezer, give it some temperature and enjoy your day with it.
How can I select the Best Nori sheet?
Nori sheet is necessary, especially when you’re making sushi. It is a dark green sheet with some shiny stuff. Make sure to select a perfect nori sheet. The fresh sheet is full of crisps and it starts breaking whenever you fold it.
What kind of Shrimp can I use in a Boston roll?
Take a fresh or frozen shrimp for this recipe. It should be peeled and devine. If it is smaller in size, it works better; otherwise, cut it in half and make it into pieces before adding to the roll.
What if I make Boston roll without avocado?
Avocado is a necessary and healthy addition to any sushi. It gives a buttery taste and flavor. If you don’t like avocado, you can swap it with hummus, egg, or salmon. If you want more variety in your sushi, you can go with garlic paste or cashew butter to add buttery flavor and softness to the roll.
What if I don’t have a bamboo mat to roll sushi?
The bamboo mat needs to roll and shape your sushi. If you don’t have a bamboo sushi mat, don’t worry. Just pick a thick kitchen towel and start shaping your sushi into a nice roll.
Boston Roll
Ingredients
For Sushi Rice
- 1 cup sushi rice small or medium-sized grain
- 2 cups water
- 1 tsp salt for taste
Boston Roll Sushi
- 200 g shrimp
- 1 cucumber
- 1 Avocado
- ⅓ cups tobiko or masago
- 2 Nori seaweed sheets
- Soy sauce optional
- Wasabi optional
- Mayonnaise optional
Equipment
- Equipment
- Bamboo sushi rolling mat
Method
- First, start rinsing the sushi rice well with clean water to remove any starch.
- Take a saucepan or pot and fill it with water. Once the water starts boiling, pour the washed rice into the saucepan or pot.
- Cook the rice for 10 to 12 min on medium-high heat. If you’re using an instant pot, set it on high pressure for 7 to 8 minutes.
- After 12 minutes, turn off the flame. The rice is now ready.
- Shift rice to a bowl and let it cool down.
- Add water with 1 tbsp of salt in a large pot and bring it to a boil.
- Add the shrimp and cover it.
- Cook the shrimp for 5 to 6 minutes.
- Once the shrimp is cooked, shift it to a bowl.
- Refrigerate it and go for a Boston roll.
- Take the bamboo sushi mat and cover it with plastic wrap to prevent the rice from sticking to the bamboo.
- Lay down the bamboo sushi rolling mat on a cutting board.
- Take the half nori sheet and place it on the rolling bamboo mat. You can use a full sheet to prepare a large roll.
- Start placing your cooked rice on a nori sheet using soft and wet hands to avoid sticking. Make a thin layer of rice.
- Move your nori sheet close to the bottom edge of the bamboo mat. It should be half-inch away from the bottom.
- Now spread about ⅓ cup of tobiko or masago over the rice layered onto the nori sheet.
- Flip the nori sheet so the rice side goes down against the bamboo mat and nori is facing up.
- Cut the avocado, cucumber, and shrimp into slices and start placing in a row on top of the nori — the placement of the ingredients in a row line.
- Grab the bamboo sushi mat and nori with your thumb.
- Lift the edge and start rolling slowly with your fingers. Roll smoothly and don’t apply pressure.
- Keep tight and rolling until the roll is done and the edges mix. If you want, you can add some extra toppings.
- Now cut your Boston roll into small slices and serve with soy sauce, wasabi paste or mayonnaise.
- Enjoy eating
I love how you broke down the ingredients and the flavors in the Boston Roll! 🍣 I’ve tried it a few times, but your description makes me want to make it at home. Any tips for getting that perfect balance of sweetness and creaminess?