Boston roll recipe
How to make a Boston roll
First, wrap your sushi mat
Wrap your bamboo mat with plastic wrap. This is will prevent rice from sticking to the mat and to allow easy clean up between rolls.
Place half a nori sheet on the mat
Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half.
Cover nori with sushi rice
Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet with rice keeping it fluffy, no pressing!
Sprinkle masago on rice
Sprinkle 1-2 spoons of Masago on top of the rice, make sure to spread it as evenly as you can. This is not always an easy task since the roe bits tend to stick together. Make sure to do this part very gently and not breaking the roe in the proccess.
Flip the nori and lay the roll filling
Flip the nori so that the rice is now facing the bamboo mat.
Line up the shrimp along the close end of the nori, and next to it place 1-2 sticks of cucumber.
On top of the shrimp line up 1-2 thick slices avocado, the more the better!
Use the bamboo mat to roll an inside out sushi roll
Tip – if you’re not serving the dish immediately, you might want to squirt a few drops of lemon on the avocado, to prevent it from turning brown.
Cut to 8 pieces
Cut to 8 equal pieces. For best results first cut in half, then cut each half into two, and then again. Make sure to wet the knife with each cut to make the cuts smoother. If you find it difficult to cut the roll without everything falling apart, you might find it helpful to put piece of plastic foil on top of the roll to hold everything together while you cut.
Bonus stage – You can also make maki boston rolls, like these:
Best served with soy sauce, pickled ginger (gari) and wasabi.