Boston Sushi Rolls

Ingredients

• sushi rice

  nishiki premium grade

  ¼ cup- dry or 45g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  2 sheets or 3g

• Avocado

  Hass

  ½ avocado fruit or 75g

• Shrimp

  Raw, Tail On, Frozen, 31-40 count - Kirkland Signature

  9 shrimp or 112g

• Hothouse Cucumber

  English Cucumber - Freshdirect

  ⅓ medium or 99g

• Japanese Mayonnaise

  Kewpie

  5 g or 5g

• Seasoned Tobiko, Flying Fish Roe

  Oceankist

  1 tbsp or 15g

Directions

1. Step 1 Cover your bamboo mat with plastic wrap. Step 2 Cook rice according to package directions . Step 3 Cook butterflied shrimp in some boiling water. 2 to 3 minutes or until done Step 4 Spread most of your sushi rice over your nori sheet. It should stick. Step 5 Flip over and spread the remaining rice on the other side. Keeping about ½-1 inch or 1-2 cm empty from the top and down border. . Step 6 Pour a line of mayonnaise accross the rice and nori Step 7 Place and arrange cut avocado, cucumber, and cooked shrimp over the line of mayonnaise. Step 8 Roll and press down sushi roll gently with both hands to form a tight maki roll. Step 9 On a clean and preped mat place the sushi roll. Arrange tobiko roe fish over sushi roll and shape it with a 2nd sushi mat so that tobiko sticks to the roll Step 10 Cut your sushi with a clean knife into slices. Serve and Enjoy . Just to note: Tobiko is kind of like caviar but bright orange in its uncolored natural state. a similar and cheaper option is masago. A vegan option would be seaweed pearls, which come in black or orange. Your tobiko can be dyed too with natural ingredients. Add a few drops of lemon or yuzu juice to your tobiko, to make them yellow. slice avocado and boil shrimp spread sushi rice over nori sheet Step rice. spread mayo and ingredients over rice roll. Roll and press down sushi roll gently with both hands to form a tight maki roll. sticks to the roll sticks to the roll. Arrange tobiko fish roe over sushi roll and shape it with a 2nd sushi mat so that tobiko sticks to the roll. Serve up. Cut your sushi with a clean knife into slices.

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