Boston Roll Sushi
The Boston Roll is a beginner-friendly, maki-style sushi roll made with cooked shrimp, avocado, and cucumber, wrapped in seasoned sushi rice and seaweed. It's often topped with spicy mayo, masago, or sesame seeds for extra flavor and flair.
Equipment
- Bamboo sushi mat
- Plastic wrap
- Sharp knife
- Small bowl of water
Ingredients
Core Ingredients
- 2 cups cooked sushi rice seasoned with vinegar, sugar, and salt
- 4 nori sheets full size
- 12 medium poached shrimp peeled and sliced lengthwise
- 1 ripe avocado thinly sliced
- 1 small cucumber cut into matchsticks
Optional Garnishes
- masago fish roe
- spicy mayo mayo mixed with sriracha
- toasted sesame seeds
Instructions
- Lay plastic wrap on bamboo mat. Place nori (shiny side down) on the wrap.
- Spread ½ cup sushi rice evenly on nori, leaving ½-inch border at the top.
- Arrange poached shrimp, avocado, and cucumber in a line across the center.
- Roll tightly from the bottom using the mat. Seal the edge with a little water.
- Slice roll into 6–8 pieces with a sharp, wet knife.
- Top with masago, spicy mayo, and sesame seeds if desired. Serve with soy sauce, pickled ginger, and wasabi.
Notes
Use plastic wrap to prevent sticking when rolling. For best results, chill rolls slightly before slicing. Customize toppings or swap shrimp for crab, lobster, or tofu.