Cut half avocado into 3 slices lengthwise. Peel the cucumber, half it in the length,
½ Avocado, ½ Cucumber
Butterfly shrimp and remove tail. Cook clean shrimp for 2-3 minutes in boiling water.
3 piece Shrimp
Prepare Sushi
Place your nori seaweed on your Sushi mat. Use a sushi mat wrapped in plastic so that the sushi won't stick.
1 sheet Nori Seaweed
Spread almost all of your cooked (keep about 2-3 Tablespoons aside) rice all over your nori seaweed. The rice has to cover the seaweed completely and it needs to be an even layer. Stick it n the nori with your fingers.
1 cup Sushi Rice
Turn the rice covered seaweed and spread the 2-3 Tablespoons of rice over one half of your seaweed, but keep about 1 inch or 2-centimeter distance from the bottom end of your seaweed. Spread it out to an even layer.
1 cup Sushi Rice
Spread mayonnaise in one line in the center of the rice.
1 Tablespoon Mayonnaise
Place shrimps and cucumber over the mayonnaise and arrange 3 avocado slices on that in one line.
3 piece Shrimp, ½ Cucumber, ½ Avocado
Take the seaweed with the toppings to the border of your plastic-wrapped mat, hold with both hands and start to roll in your sushi.
Continue to roll in your sushi and press down with both hands to create a tight wrap. Roll until you have a tight sushi roll.
Arrange tobiko over the sushi roll to create a topping.
⅓ cup Tobiko Fish Roe
Press down with another sushi mat to mold the roll and so that the tobiko sticks on the sushi.
Take the sushi from the bamboo mat and cut into 1 inch or 2 centimeter thick slices or so that you are left with 8 thick slices.
Arrange the boston roll on a serving plate and serve with soy wasabi dipping options and some pickled sliced ginger.
Video
Notes
Wrap your sushi mat into a clean wrap.
Use cooked sushi rice only and please follow my recipe to make sushi rice.
Use fresh tobiko or masago fish roe. If you don't want raw fish, use vegan seaweed pearls.
Nori is seaweed. Use unflavored plain maki sushi nori seaweed sheets to make this recipe.