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Boston roll
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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.
Course Appetizer
Cuisine Japanese
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 roll
Author Victoria

Ingredients

  • 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

Instructions

Poach shrimp

  • 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,

Rolling sushi

  • 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!