Best Boston Roll Recipe - How To Make Boston Sushi Rolls

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PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

Yields: 2Prep Time: 10 minsTotal Time: 1 hr 30 minsSavePrint

You might have already guessed from the name: The Boston roll is a classic of Americanized sushi. Rolled uramaki-style, with the rice wrapped around the nori, the fillings are a simple mix of poached shrimp, crunchy cucumber, and rich avocado. What makes the roll really special is the addition of tobiko, or fish roe, on the outside of the rice. Briny, crunchy, and vibrantly orange or red, it makes every bite extra special. But if tobiko is out of your reach (or out of your budget), there are easy substitutions like seaweed, caviar, or even furikake seasoning in a pinch! Make a restaurant-worthy meal by serving your Boston roll with a homemade seaweed salad and tempura.

To quickly poach some shrimp, bring a medium saucepan of salted water to a boil over high heat. Add the shrimp, cover, and remove from the heat so they poach gently. After 2 to 3 minutes, they should be cooked through and opaque. Chill before using in sushi. Climate-friendly tip: Look for sustainably sourced shrimp at the market or ask your fishmonger for the best selection—frozen is often a good choice.

You'll need a bamboo mat to make a Boston roll and other sushi rolls like rainbow rolls, Philadelphia rolls, and dragon rolls.

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Ingredients

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2
sheets toasted nori
1
batch sushi rice
4 Tbsp.
tobiko or seaweed caviar, divided
4
poached jumbo shrimp (2 1/2 to 3 oz.), peeled and tails removed
1
Persian cucumber, seeds removed and julienned
1/2
avocado, sliced
Soy sauce, wasabi, and pickled ginger, for serving

Directions

1. Step 1Place a piece of nori, shiny side up, on top of a bamboo sushi mat. Using wet fingertips, spread about 1 cup rice evenly over surface of nori. Cover rice with 2 tablespoons tobiko.
2. Step 2Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice. Place one palm on top of plastic, centered over nori and rice. Slide your other hand under bamboo mat and flip so plastic is on work surface. Lay mat back down on surface, then slide plastic onto mat (rice should be facing down now). Pull edges of plastic to make sure they’re covering the mat.
3. Step 3Arrange 2 shrimp on long edge closest to you, letting tail ends poke out of the side. Arrange half of cucumber and half of avocado next to shrimp.
4. Step 4Using bamboo mat, roll nori over itself, wrapping up fillings. Lift bamboo mat so it doesn’t get stuck inside roll, then continue to roll up to reach far edge of nori. Using mat, gently pinch and press roll to make sure it’s tight, then unroll bamboo mat and plastic. Transfer roll to a cutting board.
5. Step 5Repeat with remaining nori, rice, tobiko, shrimp, cucumber, and avocado. Cut each roll into 8 pieces. Serve with soy sauce, wasabi, and ginger alongside.