COOKING TIME
Total: 40 - 50 minutes
Sushi Rice: 30 - 40 minutes
Prep (Shrimp): 5 - 10 minutes
Rolling: 5 minutes
New York (or Boston for that matter) Is A Shrimp!
The classic California Roll has Crab and avocado. So what does California’s counterpart, East Coast New York Roll should have instead of Crab? Shrimp. Cooked Shrimp that is.
As we don’t know exactly when and who invited New York Roll, it’s hard to guess how it came to be called New York Roll, aka: Boston Roll. It could be the case of, “Gee, we (New York) don’t have a sushi roll named after us. Why not make one?”
According to Barry Popik’s site, in 1997, New York roll had different ingredients - salmon avocado and mayo, smoked salmon, cream cheese and cucumber, even apple, avocado and tuna.
Regardless, to this day, it appears there is no one single recipe that defines what New York Roll is.
For this recipe, simply replace crab in California Roll with poached shrimp.
TIPS
Mayo or No Mayo?
You can add mayo to the shrimp and roll. Or, you can dip into soy mayo, spicy mayo and plain mayo to eat this roll.
Prep Shrimp for Sushi
Insert a bamboo stick to the shrimp and poach. This way, your shrimp stays nice and straight, making it easy to roll
Ingredients (for one roll):
200g Sushi Rice
1 Nori Seaweed, half sheet
2 - 3 pcs Shrimp, poached
2 -3 pcs Avocado, sliced ½ inch thick
Optional
10 g Mayonnaise
Tolls:
Cutting Board
Knife
Makisu, Sushi Rolling Mat
Spoon
Bamboo Sticks
Instructions:
(How to spread rice on Nori for Inside Out Roll, Steps 5 - 13)
Make Sushi Rice (follow this recipe)
Insert a bamboo stick on the back of the shrimp, pierce all the way.
Place the bamboo pierced shrimp in boiling water. Poach for 1 min. Remove from the water and let it cool.
Wipe the cutting board with a wet towel to moisten
Place half sheet nori horizontally, rough side facing up
Wet your hands Grab sushi rice, tennis ball size, approximately 200g
Place the sushi rice on the top left corner, shaping it like potato
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori
Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice
Clean your hands with the wet towel, dip your fingers in the water
Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right
Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible
Flip the Nori with Sushi Rice so the Nori is facing up
Place Shrimp and Avocado at the center of Nori
Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori
Seal, then roll another 90 degrees forward
Place a plastic wrap on the roll, then Makisu rolling mat
Squeeze the Makisu and remove the plastic
Cut into eight pieces
Plate and serve
(How to Make New York Roll - Inside Out Roll, Steps 15 - 20)
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