Homemade Recipe for Sushi: New York Roll Is Also Known As Boston Roll (Inside Out, 8pc)

Updated: Sep 30


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)

  1. Make Sushi Rice (follow this recipe)

  2. Insert a bamboo stick on the back of the shrimp, pierce all the way.

  3. Place the bamboo pierced shrimp in boiling water. Poach for 1 min. Remove from the water and let it cool.

  4. Wipe the cutting board with a wet towel to moisten

  5. Place half sheet nori horizontally, rough side facing up

  6. Wet your hands Grab sushi rice, tennis ball size, approximately 200g

  7. Place the sushi rice on the top left corner, shaping it like potato

  8. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.

  9. 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

  10. Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice

  11. Clean your hands with the wet towel, dip your fingers in the water

  12. Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right

  13. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible

  14. Flip the Nori with Sushi Rice so the Nori is facing up

  15. Place Shrimp and Avocado at the center of Nori

  16. Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori

  17. Seal, then roll another 90 degrees forward

  18. Place a plastic wrap on the roll, then Makisu rolling mat

  19. Squeeze the Makisu and remove the plastic

  20. Cut into eight pieces

  21. Plate and serve

(How to Make New York Roll - Inside Out Roll, Steps 15 - 20)


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