Boston Roll Sushi Recipe with Bold Ingredients
Easy shrimp recipe with a crunch!
Equipment
- Medium size pot for stove
- Bamboo rolling mat inside a gallon bag
- cutting board and a sharp knife
Ingredients
- 2 Cups Cooked Sushi Rice (See below link in notes for easy sushi rice instructions)
- 1/4 Cup Seasoned Rice Vinegar
- 4 Half Sheets Nori (See below link in notes for folding instructions)
- 20 Medium Shrimp (Roughly 1 pound, 5 per roll)
- 1 Small Cucumber (Sliced into matchsticks)
- 1 Small Avocado (Sliced into matchsticks)
- 6-8 tsp Masago (Capelin Roe)
- Ice cubes Enough to cover the shrimp in the pot
Instructions
- Cooking the shrimp can be done while the rice is being cooked. Put the shrimp in a medium sized pot and fill with water. Place the pot on the stove and put the heat on medium high and stir consistently. Do not worry about the water coming to a boil! once you start to see a couple shrimp float to the surface, pull them off the heat, drain the water, and dump ice cubes into the pot to make an ice bath. Once the shrimp are cool enough to handle, peel them and take off the tails.This is by far my favorite way to cook shrimp! Click this link to take you to our boiled shrimp recipe.
- Add the seasoned rice vinegar to the cooked sushi rice and mix together.
- Place your bamboo rolling mat inside a plastic gallon bag (trust us, this makes clean up much easier, all you have to do is throw out the bag!)
- Place one half sheet of nori on the rolling mat (remember we tore the full sheet in half hamburger style) with the rough side facing up.
- ONLY ONCE THE RICE HAS COOLED, grab a handful of rice and cover the rough side of the nori leaving a 1 inch gap at the top without any rice.
- Now is time to add the Masago (Capelin Roe). Using a spoon, gently spread the masago evenly over the rice. This is what gives it its crunch! For more of a crunch, add more masago!
- Grab the nori by the top, and flip it over so the rice is against the bamboo rolling mat and the 1 inch gap is now on the bottom.
- Starting 1/3 of the way up from the bottom begin to align the "guts" of the sushi roll in a horizontal line beginning with the whole pieces of shrimp (roughly 5 per roll).
- After the shrimp, add a row of cucumber and another row above that of avocado.
- Grab both the sushi mat and the nori and roll the mat over from the bottom until the empty space we left at the bottom is touching the other side, squeezing down on the roll to make it nice and tight and allowing to hold its shape.
- Place the roll on a cutting board and get a knife and damp paper towel. Cut the toll into 8 equal sizes (easiest if you start by cutting the roll in half). Before you make each cut DAMPEN THE KNIFE WITH THE PAPER TOWEL or else the roll will fall apart when you slice through it.
- Serve with soy sauce, take some pictures for your friends, and enjoy!
Video
Notes
-Folding nori hamburger style
-Popular spicy mayo recipe.
-Quick & easy sushi rice
-Perfect boiled shrimp