Description
This Philadelphia Roll recipe combines creamy cream cheese, smoky salmon, fresh cucumber, and seasoned sushi rice rolled inside nori sheets. Perfect for sushi lovers looking to make a classic, restaurant-quality roll at home with simple ingredients and straightforward steps.
Ingredients
Units
Scale
Sushi Rice
- 4 cups seasoned sushi rice, cooked and cooled to room temperature
Fillings
- 4-6 ounces cream cheese, cut into 8-10 strips
- 4 ounces smoked salmon, thinly sliced
- 1 small cucumber, julienned
For Rolling & Garnish
- 4 sheets roasted nori
- Toasted black sesame seeds, optional
Instructions
- Prepare Ingredients: Cook and season the sushi rice, then allow it to cool to room temperature. Cut the cream cheese into strips, slice the smoked salmon thinly, and julienne the cucumber.
- Set Up Nori and Rice: Place one sheet of nori on a bamboo sushi rolling mat with the rough side up. Add 1 cup of sushi rice onto the nori and spread evenly using a rice paddle. Wet your fingertips with water to gently spread the rice to all edges without tearing the nori.
- Add Toppings and Flip: Sprinkle toasted black sesame seeds over the rice if desired. Cover the rice with plastic wrap and carefully flip the nori and rice over so the rice side is down against the plastic on the bamboo mat.
- Add Fillings: Close to your edge and slightly off-center, place 2-3 strips of cream cheese, about 1 ounce of smoked salmon, and a few pieces of julienned cucumber onto the nori.
- Roll the Sushi: Starting at your edge, lift the bamboo mat and roll the sushi tightly away from you, pushing the filling inside as you roll. Be careful to prevent the plastic wrap from being rolled inside the sushi. Repeat this process for the remaining sheets and fillings to make 4 rolls.
- Cut the Rolls: You can cut the sushi rolls with the plastic wrap on for easier slicing or remove it before cutting. Use a sharp chef’s knife dipped in cold water, slicing 2-3 pieces at a time to get clean cuts. Cut each roll into 8-10 pieces.
- Serve: Remove plastic wrap if still on and sprinkle rolls with toasted sesame seeds. Serve with wasabi, sushi ginger, and soy sauce. Enjoy immediately for best taste.
Notes
- Bamboo Mat: If you don’t have a bamboo sushi mat, a clean dish towel or flat surface can be used to help roll the sushi.
- Storage: Sushi rolls are best enjoyed fresh, but uncut rolls can be wrapped tightly in plastic wrap and refrigerated up to 2 days. Note that the rice will harden over time.
- Sushi Rice: Prepare seasoned sushi rice ensuring it has cooled to room temperature before using to prevent soggy rolls and to ease rolling.
- Filling: Avoid overfilling the rolls, which makes rolling difficult and prevents tight rolls.
- Prevent Sticking: Keep a bowl of water nearby to wet your hands and tools to prevent rice from sticking during assembly.
Nutrition
- Serving Size: 1 roll (approx. 8-10 pieces)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
