Lay mat back down on surface, then slide plastic onto mat (rice should be facing down now). Slide your other hand under bamboo mat and flip so plastic is on work surface. Place one palm on top of plastic, centered over nori and rice. Step 2 Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice.Using wet fingertips, spread about 1 cup rice evenly over surface of nori. Step 1 Place a piece of nori, shiny side up, on top of a bamboo sushi mat.(Don’t mix too much or rice will get sticky!) Smooth rice into an even layer and let cool about 30 minutes. Using a wooden spoon or rice paddle, quickly fold vinegar into rice. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Step 3 Spread cooked rice on a small baking sheet or in a 13"-by-9" baking dish.Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. If using a saucepan, bring to a boil over high heat. Use sushi rice or white rice setting on rice cooker. Step 2 In a rice cooker or medium saucepan, combine soaked rice, kombu, and 2/3 cup water.Fill bowl with cold water again and soak rice 30 minutes before draining well. Repeat process about 3 more times until water is mostly clear. Swirl rice with your fingers to release starches, then drain. Step 1 In a medium bowl, cover rice with cold water.You'll need a bamboo mat to make a Boston roll and other sushi rolls like rainbow rolls, Philadelphia rolls, and dragon rolls. Climate-friendly tip: Look for sustainably sourced shrimp at the market or ask your fishmonger for the best selection-frozen is often a good choice. After 2 to 3 minutes, they should be cooked through and opaque. Add the shrimp, cover, and remove from the heat so they poach gently. To quickly poach some shrimp, bring a medium saucepan of salted water to a boil over high heat. But if tobiko is out of your reach (or out of your budget), there are easy substitutions like seaweed, caviar, or even furikake seasoning in a pinch! Make a restaurant-worthy meal by serving your Boston roll with a homemade seaweed salad and tempura. Briny, crunchy, and vibrantly orange or red, it makes every bite extra special. What makes the roll really special is the addition of tobiko, or fish roe, on the outside of the rice. Rolled uramaki-style, with the rice wrapped around the nori, the fillings are a simple mix of poached shrimp, crunchy cucumber, and rich avocado. You might have already guessed from the name: The Boston roll is a classic of Americanized sushi.
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