Boston Roll Sushi
Boston Roll Sushi is a fresh, vibrant twist on traditional sushi rolls, perfect for seafood lovers and sushi enthusiasts alike. This recipe combines tender, cooked shrimp with creamy avocado and crisp cucumber, all wrapped in a layer of seasoned sushi rice and nori for a delightful balance of textures and flavors. A sprinkle of sesame seeds adds a nutty finish, while servings of soy sauce, wasabi, and pickled ginger offer customizable dipping options. Easy to assemble with the help of a bamboo sushi mat, this homemade sushi roll is both impressive to serve and satisfying to eat. Whether you're hosting a sushi night or simply craving something light and flavorful, the Boston Roll promises to elevate your dining experience with its restaurant-quality appeal and irresistible taste.
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Recipe Information
Ingredients
- 2 cups (uncooked) Sushi rice
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Cooked shrimp (peeled, deveined, and tails removed)
- 1 medium Avocado
- 1 small Cucumber
- 6 sheets Nori (seaweed sheets)
- 2 tablespoons Sesame seeds (optional, for garnish)
- (for serving, optional) Soy sauce
- (for serving, optional) Wasabi
- (for serving, optional) Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve, but do not bring it to a boil. Let it cool to room temperature.
Once the rice is cooked, transfer it to a wide, shallow bowl. Pour the vinegar mixture over the rice and gently fold it in using a cutting and fanning motion to cool the rice. Cover with a damp towel to keep the rice moist and set aside.
Slice the avocado in half, remove the pit, and thinly slice the flesh. Peel the cucumber and cut it into thin matchstick-sized pieces. Set these aside.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap. Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Flip the nori over so the rice side faces down. Place a few slices of avocado, cucumber, and three or four cooked shrimp horizontally across the center of the nori.
Using the bamboo mat, tightly roll the sushi from the bottom edge, applying gentle pressure to keep it firm. Seal the edge with a little water if needed.
Repeat the process with the remaining nori, rice, and fillings.
Once all the rolls are made, use a sharp knife dipped in water to cut each roll into six to eight even pieces. Clean the knife after each cut for neat slices.
Sprinkle sesame seeds on top of the sushi rolls if desired. Serve with soy sauce, wasabi, and pickled ginger for dipping and garnish.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.0 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 350 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
