Description
The Boston roll is one of the easiest sushi rolls to make at home, thanks to its straightforward ingredients and simple preparation. Follow these steps for a delicious outcome:
Ingredients
Scale
- 1 cup sushi rice, cooked and seasoned (see below for seasoning tips)
- 1 sheet of nori (seaweed)
- 3–4 cooked shrimp (peeled and deveined)
- 1–2 large lettuce leaves (Boston or iceberg lettuce work great)
- 1 small cucumber (thinly sliced)
- 1 tablespoon Japanese mayonnaise
- Optional toppings: sesame seeds or a drizzle of spicy mayo
Instructions
- Prepare the rice: Sushi rice is the foundation of any roll. After cooking, mix in a splash of rice vinegar, a pinch of sugar, and a small dash of salt while the rice is warm. Let it cool completely.
- Set up your rolling station: Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap. This prevents sticking and makes cleanup easier.
- Lay down the nori: Place one sheet of nori, shiny side down, on the bamboo mat.
- Spread the rice: Wet your hands to prevent sticking, then evenly spread a thin layer of rice across the nori. Leave a small strip at the top edge of the nori bare for sealing the roll.
- Add the fillings: Layer the shrimp, lettuce, cucumber slices, and a light drizzle of Japanese mayo horizontally across the center of the rice.
- Roll it up: Starting from the bottom edge of the bamboo mat, carefully lift and roll the nori over the fillings. Press gently but firmly to create a tight roll. Continue rolling until the bare edge of the nori seals the roll.
- Slice and serve: Use a sharp, wet knife to slice the roll into even pieces. For added flavor, sprinkle sesame seeds on top or drizzle with spicy mayo.
Notes
“The trick is to roll confidently but gently—like tucking a baby into bed,” says one home sushi enthusiast.