E Z HOME SUSHI
Where home chefs learn the art of sushi
Boston Roll
The Boston roll aka New York Roll is a variation of the California roll. In this variation the crab is replaced with shrimp. You should always use the largest shrimp you can get for sushi rolls. The larger the shrimp, the less fishy the flavor. This roll is usually made as an uramaki roll, but can be made as a standard makizushi roll. Typically you would use a half-sheet of nori, but you can make them larger and add other ingredients as well. Of course any topping can be used with this roll. In this example we are topping our Boston roll with masago (capelin fish roe).
Start with a half-sheet of nori.
Flip nori over to make a uramaki roll.
Add large shrimp. We typically recommend shrimp which is 21-24 count or larger.
Add avocado. Don’t skimp on avocado. The shrimp and avocado are the key flavors of this roll.
Add thinly cut cucumber. Cucumber gives a crispy texture to this roll but too much cucumber will water down the flavor of the roll.
Roll, tighten and form the roll the same as you would the California roll.
At this point you will have yourself a completed boston roll minus the toppings.
For this roll we are going to use masago (capelin fish roe) as a topping. Masago gives a yellowish orange color and a slightly crunchy texture.
Spread the masago on the cutting board.
Roll the maki in the masago. The masago will stick to the outside of the roll.
It is ok if the masago doesn’t cover the entire roll. If there are any large open spots you should cover them with more masago.
Place plastic wrap over the roll prior to cutting.
Cut the roll and remember to clean the blade between cuts.
Cut this roll into eight pieces.
The final product is visually appealing and tastes wonderful.
A Boston roll topped with masago is sure to impress your friends. You can add more toppings such as crispy onions, unagi sauce, wasabi mayo, sesame seeds, or any other topping or sauce we feature on this site.
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