Description
Craving a sushi fix that’s creamy, crunchy, and oh-so-satisfying? 🍣 Let’s craft a Boston roll with a twist—cream cheese adds a luscious layer you’ll love!
Ingredients
Scale
For the Sushi Rice:
- 2 cups short-grain sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Roll:
- 4 sheets nori (seaweed)
- ½ lb cooked shrimp (peeled and deveined)
- 1 avocado, thinly sliced
- ½ cucumber, julienned
- 4 oz cream cheese, sliced into thin strips
- ½ cup tobiko (flying fish roe) or sesame seeds for garnish
Optional Dipping Sauce:
- Soy sauce
- Pickled ginger
- Wasabi
Instructions
- Prepare the Sushi Rice
Rinse the rice in cold water until the water runs clear. Cook with the water in a rice cooker or on the stovetop. Once done, mix the rice vinegar, sugar, and salt, then gently fold it into the rice while it’s still warm. Let it cool. - Set Up Your Rolling Station
Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place a sheet of nori shiny side down. - Layer the Ingredients
Spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border at the top. Gently press the rice down with damp fingers to prevent sticking. - Add the Filling
Horizontally layer shrimp, avocado, cucumber, and cream cheese about 1 inch from the bottom of the rice. - Roll It Up
Using the bamboo mat, tightly roll the sushi away from you. Apply light pressure to form a firm roll. - Garnish and Slice
Roll the finished sushi in tobiko or sprinkle sesame seeds for added texture and flavor. Use a sharp knife to slice into bite-sized pieces, cleaning the blade between cuts for neat slices. - Serve and Enjoy
Arrange on a platter with soy sauce, wasabi, and pickled ginger on the side. Dive in!
Enjoy every creamy, crunchy bite of this Boston roll twist! 🥢✨
- Prep Time: ⏰ 30 minutes
Nutrition
- Calories: ⚡ ~250 calories per roll