Boston Sushi Roll

The tasty Boston roll and its cousin the California roll are almost twins! In the following receipe my favourite seafood, shrimp, is used instead of imitation crab.

• Flying fish roe, or tobbiko as they are called in Japan are often included on either the inside or outside of the Boston sushi roll.

  These tiny fish eggs are usually a red or orange color and "pop" in your mouth when you bite into them. (Kind of like those Poprock candies you used to eat when you were a kid).

• These can be tricky to find if you don't have an Asian supermarket in your town. In my recipes, I just sprinkle my inside-out rolls with toasted, white sesame seeds. Yummy!

  Note: Some Boston sushi rolls include a leaf of lettuce. The choice is yours!

  Ingredients

• 3 cups sushi rice
• 6 sheets nori seaweed
  
• 1 English or Japanese cucumber
  
• 1 avocado
  
• 1 cup tobiko (orange flying fish eggs or toasted white sesame seeds)
  
• 34 small shrimp, with the tails removed
  

  Method

• Cook sushi rice 
• Blanch the shrimp in boiling water and set aside to cool
• Slice the avocado into thin strips
• Cut the cucumber length ways, scoop out seeds with a small spoon.
• Slice the cucumber into thin strips
• spread sushi rice evenly over the nori seaweed
• place shrimp, avocado and cucumber strips in the middle
• using a sushi mat roll the Boston sushi roll inside out (watch my video on how to make an inside-out roll)
• Before cutting the sushi into pieces, sprinkle the tobiko or sesame seeds over
• Use a sushi knife, slightly moistened with water to cut the sushi into 6 or 8 pieces
  

   

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