A Boston sushi roll sushi is comparable to a California roll sushi. It’s a simple but decadent roll created with Nori seaweed sheets, seasoned rice, and veggies.
- 2 tablespoons tobiko
- 3 oz. poached shrimp
- 1 Nori sheet, cut in half
- 1 avocado
- 1 small cucumber
- 1 small carrot
- Set the bamboo mat in front of you.
- Cover it with a piece of plastic foil. It will keep the rice from sticking to the mat.
- Cut the Nori sheet in half (it’s possible to use scissors), and put it on the bamboo mat.
- Spread half the rice on the Nori sheet. Twist the rice and Nori (I lift it with the plastic foil), so the rice is around the floor, and the Nori is at the top.
- Skin and slice the avocado and cucumber into matchstick patterns. I also like to remove the cucumber seeds.
- Put avocado, cucumbers, and shrimp in addition to the Nori sheet.
- Put your thumbs under the bamboo mat and lift gently. Start folding the sushi, but see not to roll the bamboo mat in it.
- Lift the bamboo mat and the plastic foil. Cover the rice with tobiko.
- Cover the rice with all the plastic foil and place it over the bamboo mat so that the tobiko sticks to the sushi roll.
- Let it stand for 5 minutes.
- Repeat the procedure to use the remaining ingredients.
- Slice the sushi, serve and enjoy your meal!!!
- As the sushi rice is sticky, I suggest you make a mixture of ¼ cup water and 2 tbsp rice vinegar. This will prevent the rice from sticking to your hands.
- As my daughter doesn’t like avocados I haven’t used them in the recipe. However, I used string beans to make the boston roll sushi. You can try that too.
- Category: Dinner
- Cuisine: Japanese
- Serving Size: 1
- Calories: 113
- Sugar: 1.6g
- Sodium: 90mg
- Fat: 7.5g
- Saturated Fat: 1.7g
- Carbohydrates: 9.3g
- Fiber: 3.1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: boston roll sushi, boston roll, sushi