Best Boston Roll Sushi Recipe – (Surprisingly So Good!)
Boston Roll Sushi are made with creamy avocado, poached shrimp, and crunchy cucumber, then wrapped in nori seaweed sheets and sushi rice. You’ll learn how to make sushi rice, how to choose ingredients, how to wrap the sushi, and how to finish with tobiko or masago in this tutorial!
WHAT IS A BOSTON ROLL?
Boston roll sushi are a form of maki sushi (rolled sushi) produced by rolling items in nori seaweed sheets and seasoned rice, similar to the California Roll. The Boston roll uses poached shrimp instead of imitation crab. It’s an inside-out sushi roll, with the rice on the exterior and the filling wrapped in nori on the inside. The brilliant orange masago or tobiko is commonly used as a garnish (Japanese flying fish roe).
If you don’t like raw fish, this Boston roll is a nice option because it utilizes cooked shrimp rather than raw fish.
Boston rolls are not made in Japan, despite the fact that rolled sushi is. It’s a sushi recipe adapted in the Eastern United States to pay homage to the Japanese roots while highlighting the Boston area’s shrimp industry.
Boston Roll Sushi Video Recipe
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WHAT IS A BOSTON ROLL MADE OF?
A Boston roll’s traditional fillings are cooked shrimp, avocado, and cucumber. Some people make tempura shrimp, which is made by dipping shrimp in batter and then deep frying them in high oil. For a healthier and easier alternative that is still flavorful, I like to use poached shrimp.
It’s best to add some tobiko (flying fish roe) on top of the sushi roll after it’s been rolled up in seaweed sheet and rice, giving it a brilliant orange color and crunchy texture. It’s available in your local Japanese store or on Amazon. Masago is sometimes used as a replacement.
Can I use something else to substitute tobiko?
Tobiko is a distinctive ingredient with a purpose for its widespread use in the Boston Sushi Roll recipe. It adds a vivid orangey color to the roll and has a distinct smoky, salty flavor.
People frequently substitute tobiko for masago because it is less expensive, but it lacks the flavor and crunch of tobiko
If you’re going to spend the time preparing Boston sushi rolls, you might as well reward yourself to the slightly more costly tobiko, which will tie everything together.
If you don’t like fish eggs, you can remove them out of the dish entirely. You could always cover your sushi rolls with finely chopped black olives.
What nori sheets are best to use for this recipe?
The best nori sheets for a Boston roll recipe, or any sushi roll recipe, are dark green, almost black in color, and uniformly thick all over.
Nori sheets with a naturally sweet flavor and a uniquely rich texture are the best.
What kind of shrimp is best to use for Boston Roll Sushi?
For this dish, you may use fresh or frozen shrimp; we prefer to acquire ours fresh from the local fish market because they still have a lot of flavor.
You’ll need to take the shell off and devein the shrimp before you begin the recipe. If you’ve never done this before, there are various YouTube videos that will show you what to throw away when utilizing shrimp.
How to prevent your sushi roll from falling apart
If your sushi roll doesn’t hold together, it’s possible that you used the wrong kind of rice. Sushi rolls will also come apart if the nori sheets are too dry or if they are overstuffed.
When putting together your sushi rolls, make sure you squeeze them tightly to keep them together.
HOW TO MAKE BOSTON SUSHI ROLL
COOK THE SUSHI RICE
- Sushi rice that stays fluffy even after being tightly folded is the foundation of a fantastic sushi roll. As a result, for this recipe, use high-quality short grain rice. When compared to normal rice, you’ll require less water. The ideal rice-to-water ratio is 1:1. (or use 1.2:1 if you prefer softer rice).
- Transfer the boiling rice to a large mixing bowl and set aside to cool slightly. Stir in the sushi vinegar (a combination of rice vinegar, sugar, and salt) while it’s still warm.
POACH THE SHRIMP
- Bring a pot of water to a boil and season with salt (you can also add other seasonings such as parsley, wine and lemon juice). When the water has reached a boil, add the shrimp, cover, and turn off the heat. Allow it sit for 3-5 minutes, or until shrimp are fully cooked.
- To stop the cooking process, place the poached shrimp in a bowl of ice water. Remove the tails, drain, and peel the shrimp.
ROLL SUSHI GENTLY BUT TIGHTLY
- The rice is on the outside of the nori and fillings in this dish. For one roll, you’ll need half of a nori sheet.
- Place a piece of plastic wrap on top of your bamboo mat (this will keep the mat clean and avoid the rice from sticking to the mat). Then, with the shining side facing down, place half of the nori sheet on top of the bamboo. Spread rice (about 3/4 cup) evenly over nori. Then flip the nori sheet over and place the fillings in the centre.
- Lift the bamboo mat’s edge up and over the filling with your thumbs underneath it. Roll the bamboo mat away from you and press together the rice and contents. Continually roll until the ends collide.
- Then, for a vivid orange color and crunchy texture, add tobiko to the top of the roll!
Boston Roll Sushi Recipe
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- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 rolls 1x
Description
Boston Rolls are made with creamy avocado, poached shrimp, and crunchy cucumber, then wrapped in nori seaweed sheets and sushi rice. You’ll learn how to make sushi rice, how to choose ingredients, how to wrap the sushi, and how to finish with tobiko or masago in this tutorial!
Ingredients
For Sushi Rice
- 1 cup sushi rice short grain sushi rice
- 1 cup water
- 1 ½ tablespoons sushi vinegar (optional) or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Boston Sushi
- 3–6 tablespoons tobiko (or masago)
- 6 oz shrimp
- 1/2 cucumber cut into ½-inch strips
- 2 sheets nori seaweed sheet
- 2 avocado ripe but still firm
Optional for Serving:
- soy sauce
- wasabi paste
Instructions
- Sushi Rice: Wash the rice and combine it with the water in a rice cooker. Transfer to a large mixing bowl and let aside to cool slightly. Stir in the sushi vinegar (or a combination of rice vinegar, sugar, and salt) while it’s still warm.
- Bring a pot of water to a boil, then add a touch of salt and poach the shrimp. Remove the pot from the heat and add the shrimp. Allow it sit for 3-5 minutes, or until shrimp are fully cooked. To stop the cooking process, place the poached shrimp in a bowl of ice water. Remove the tails, drain, and peel the shrimp.
- To prepare the Boston Sushi Roll, place a piece of plastic wrap on top of the bamboo mat (this will make clean up easier and prevent rice from sticking to the bamboo).
- Using a pair of scissors, cut the nori sheets in half and separate them.
- Half of the nori should be placed near the mat’s bottom.
- Wet your hands lightly and scoop up roughly 3/4 cup cooked rice. (To avoid sticking, soak your hands with vinegar water.) Gently spread the rice out to the edges in a thin, equal layer. If you apply too much pressure, the rice will become mushy.
- Turn the rice and nori over so that the nori is facing up and the rice is on the bottom.
- On top of the nori, layer the shrimp, avocado, and cucumber. If you use too much filling, your roll will not seal properly.
- Lift the edge of the bamboo mat up and over the filling with your thumbs.
- To tighten the bamboo mat, roll it away from you and apply some pressure. Continue to roll until the ends touch.
- Remove the bamboo mat from the roll and distribute tobiko on top.
- Cover with the sushi mat after covering with plastic wrap. To wrap the tobiko around the roll, gently squeeze it.
- Keep the plastic wrap while removing the bamboo mat. Cut the roll into 8 pieces that are easy to eat. Each piece should be wrapped with plastic wrap. Serve and have fun!
Notes
- * To make Tezu water for dipping hands, combine 1/4 cup water and 2 teaspoon rice vinegar.
- Warm sushi rice should not be placed in the refrigerator to cool as this will damage the taste and texture.
- Why is my sushi roll disintegrating? This could be due to using the wrong sort of rice or not squeezing the rolls hard enough. While rolling, you must tuck in and pull the bamboo mat.
- Category: Dinner
- Method: Mix
- Cuisine: Japanese
Nutrition
- Serving Size: 4 rolls
- Calories: 51kcal
- Sugar: 1g
- Sodium: 66mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg
Keywords: Boston Roll, sushi roll,
Frequently Asked Questions
Why is it called a Boston roll?
A Boston roll is an Americanized variation of a sushi roll from Japan. Instead of raw seafood, this sushi recipe combines poached shrimp, sushi rice, and Japanese cucumbers. This recipe is a twist on the California roll, with imitation crab meat, or surimi, as the main seafood element.
What is the difference between a California roll and a Boston roll?
Despite one important distinction, both Boston and California rolls contain the same ingredients. Although a Boston roll features poached shrimp and a California roll has imitation crab, these sushi rolls are created with avocado, nori seaweed, and cucumber.
What is the secret ingredient in sushi?
Nowadays, anything from a piece of mango or strawberry to a piece of fried banana can be found in sushi, but it is the avocado that has gone from being just another ingredient in a dish to being the key element, to the point where it is difficult to imagine sushi without a bit of delicious avocado in the center.
Is a Boston roll good?
The Boston Roll
Who doesn’t enjoy shrimp on a sushi roll? The Boston roll is a popular choice, and if you’re a big fan, you can even double up on the shrimp and have shrimp on both the inside and outside of the roll. … It’s a win-win shrimp thing.
What is the rarest sushi roll?
One of his most recent creations has been dubbed the “world’s most expensive sushi,” and it’s made with edible gold, jewels, and pearls. Angelito Araneta Jr.’s five-piece special nigiri roll, priced at $1,978, is officially the most expensive sushi in the world, according to Guinness World Records.
More Sushi Roll Recipes to try
Avocado and Shrimp Sushi
The use of mashed avocado makes it simple to roll this California-style sushi. To save time, use precooked shrimp. Sushi is traditionally served with wasabi, low-sodium soy sauce, and pickled ginger.
PHILADELPHIA ROLL RECIPE AND A SUSHI SHORTCUT
One of our favorites is the Philadelphia Roll! These scrumptious homemade sushi rolls, also known as Philly Rolls and Japanese Bagel Rolls, are very easy to make and only require a few ingredients!
I might or might not have had these Philadelphia Rolls for breakfast yesterday.
“Oh, there’s leftover sushi in the fridge; I suppose I’ll eat it!”
” kind of breakfast, either.”
Oh, no! I prepared this entirely from scratch while sipping my morning coffee.
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