Recipe for Boston sushi roll
A fully cooked delicious sushi roll made out of poach shrimp, avocado and cucumber. This Boston sushi roll is then coat in a thin layer of masago, the small, sweet, crunchy roe.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 roll
- 2 cups sushi rice
- 1 piece nori
- 4 shrimp
- 1/4 hass avocado
- 1/2 mini cucumber
- 4 Tbsp masago
- 1 small egg
- 100 ml icy cold water
- 1 qt Vegetable oil for frying
- 1 Tbsp cornstarch
- 1/2 cup all purpose flour
Peel off the shrimps' outer shell leaving the last segment with the tail on.
Devein the shrimps.
Hold the shrimp with both hand and bend it lightly (belly side outward) to make it straight as much as possible.
Dust cornstarch all over each shrimp.
Heat the oil in deep fryer or wok/deep sauce pan.
Gather all the tempura batter ingredients, start by sifting all purpose flour into a bowl.
Break open and add the egg then icy cold water into the flour while constantly stirring to mix.
Keep your batter cold during the whole process. For this recipe there's no need to, but if cooking larger batch, you may need an icy cold bath for this batter.
When the oil is getting hot enough, dip each shrimp into batter, turn and shake it then carefully drop into the hot oil.
Repeat for remain shrimps.
Deep fry all shrimp until golden brown,
Cut avocado and cucumber into 4 strips along their length.
Let's roll in uramaki style for this Boston roll.
Folding the nori in half and tear carefully.
Place that half nori onto a plastic wrapped bamboo mat, texture side up.
Spread 1 cup of seasoned sushi rice onto nori.
Spoon 2 Tbsp masago on top of the rice, gentle spread to create an even thin layer.
Flip the nori upside down.
Arrange tempura shrimp, cucumber and avocado on top of nori.
Roll and wrap in plastic wrap, hold a few second to shape and set.
Repeat for the other roll.
Cut with the plastic wrap on, clean knife in between.
Gently unwrap each piece onto serving plate.
Enjoy your Boston sushi rolls!