Sushi rice is the heart of any roll, so give it plenty of love and attention.

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Cook the rice according to the package instructions or using a rice cooker.

Mix the cooked rice with rice vinegar, sugar, and salt while it’s still hot.

Cool the rice to room temperature by spreading it out on a tray or in a large bowl. Let it rest until you can handle it comfortably.

I like to keep my workstation neat, so I gather everything in small bowls.

Poach or Steam Shrimp: Bring a pot of lightly seasoned water to a gentle simmer. Add peeled and deveined shrimp, cooking for about 2–3 minutes. They should turn pink and opaque.

Slice Avocado into thin strips (add a tiny squeeze of lemon juice to prevent browning).

Cut Cucumber into sticks that match the length of a nori sheet’s width.

If you’ve never rolled sushi before, don’t worry—this part is surprisingly fun.

Lay a Bamboo Mat on a clean surface. You can find these mats in most grocery stores or online.

Top with Plastic Wrap to prevent the rice from sticking to the mat.

Place a Nori Sheet on top of the plastic wrap, shiny side down.

Now it’s time to get our hands (slightly) sticky.

Moisten Your Hands with water to minimize rice sticking.

Take a Handful of Sushi Rice and spread it gently over the nori sheet. Try not to compress the rice too firmly; a light touch makes for a fluffier roll.

Flip the rice-covered nori so that the rice is now facing the plastic wrap.

Don’t go overboard; a little goes a long way.

Arrange Shrimp (cut side up) in a neat row down the center of the nori (on the side now facing up).

Top with Avocado slices.

Add Cucumber sticks.

Here’s where you’ll channel your inner sushi chef.

Lift the Bamboo Mat from the edge closest to you.

Roll gently away from your body, holding the fillings in place.

Tighten slightly as you roll, applying even pressure to create a firm cylinder without squishing the ingredients.

This is the moment you’ve been waiting for—revealing your artistic sushi creations.

Wet a Sharp Knife to prevent sticking.

Slice the roll into 6–8 pieces.

Wipe the Knife with a damp cloth between cuts for cleaner edges.

Arrange your Boston roll pieces on a platter or sushi plate. Sprinkle extra tobiko or masago over the top if desired. Present them with soy sauce, wasabi, and pickled ginger on the side for a complete sushi experience.