Ingredients:

• 2 cups sushi rice.
• 2-3 nori sheets
• 20 small shrimps (sushi grade).
• Avocado
• cucumber
• 50gr Tobiko (flying fish roe)

Boston nigiri

Making the boston roll

1. Slice to avocado and cucumber into long slices.
2. Spread the rice on the nori sheet.
3. Add the avocado and cucumber you have precutted.
4. Line up some shrimps in too.
5. Roll it inside-out style and cut the endings, but leave the rest whole for now.
6. Use a little spoon to carfully spread some Tobiko on the roll.
7. You can cover the intire roll with it, or just the top side - it's your call.

Enjoy!