Ingredients for Boston Roll Sushi
- 1 sheet nori seaweed
- 2 cups sushi rice (cooked according to package directions)
- 1 ripe avocado
- 1/2 cucumber
- 10-12 large shrimp (cooked)
- Tobiko
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How to Make Boston Roll Sushi
- Prepare your ingredients: Slice 1 ripe avocado into 12 long, thin strips. Thinly slice 1/2 a cucumber into 12 long, thin strips. Cook and peel 10-12 large shrimp.
- Lay out a sheet of nori seaweed, shiny side down, on a sushi rolling mat. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
- Arrange 3-4 avocado strips, 3-4 cucumber strips, and 3-4 cooked shrimp lengthwise across the center of the rice.
- Using the bamboo mat, carefully lift the bottom edge of the nori over the filling, tucking the filling in tightly as you roll.
- Continue rolling tightly, using the mat to keep the roll compact. Moisten the top edge of the nori with a little water to seal.
- Gently place the completed roll seam-side down on a plate.
- Spoon 2 tablespoons of masago evenly over the top of the sushi roll, gently pressing to adhere.
- Using a sharp, wet knife, cut the roll into 6-8 equal pieces.
- Serve immediately with soy sauce (shoyu), wasabi, and pickled ginger (gari) for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
4g
Fat
22g
Carbs
29g
