If you’re craving something fresh, flavorful, and a little bit fancy but still totally doable at home, this Cream Cheese Salmon Sushi Roll Recipe is exactly what you need. I absolutely love how this roll combines silky cream cheese with smoky salmon and crisp cucumber—every bite is a perfect balance of textures and tastes. When I first tried making this, I was surprised at how approachable sushi can be with just a few good ingredients and a little patience. Stick with me, and I’ll walk you through everything so your rolls come out looking (and tasting) amazing.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of fresh, easy-to-find items to create something impressive.
- Customizable Flavors: Cream cheese and salmon provide a rich, smoky combination that pairs beautifully with crunchy cucumber or other veggies you like.
- Perfect for Entertaining: Your friends and family will go crazy for this sushi roll — it looks fancy but is surprisingly easy to make at home.
- Great Cooking Confidence Booster: Making sushi at home feels daunting, but this recipe breaks it down so you’ll want to make rolls again and again.
Ingredients You’ll Need
These ingredients work beautifully together—creamy, smoky, fresh, and just a touch toasty. When shopping, look for good-quality smoked salmon and a firm cream cheese that will hold up when sliced. For the rice, seasoned sushi rice is key — it needs to be perfectly sticky but not mushy to roll nicely.
- Sushi rice: I prefer using short-grain sushi rice seasoned with a mix of rice vinegar, sugar, and salt for authentic flavor.
- Cream cheese: Use full-fat cream cheese for the best texture and taste; cut it into thin strips before assembling.
- Smoked salmon: Thin slices work best so it layers evenly and rolls smoothly.
- Cucumber: Julienned cucumber adds a fresh crunch that balances the richness perfectly.
- Nori sheets: Look for roasted nori to add a subtle seaweed flavor and crisp texture.
- Toasted black sesame seeds (optional): These add a lovely nutty flavor and beautiful contrast when sprinkled on top.
Variations
One of the most fun things about this Cream Cheese Salmon Sushi Roll Recipe is how easy it is to play around with the fillings and options—personalizing sushi rolls really makes the process enjoyable. I love tweaking it depending on mood and season.
- Spicy kick: Add a smear of spicy mayo or sprinkle some red pepper flakes for a little heat—I found it adds just the right zing to contrast the creamy cheese.
- Avocado: Slices of avocado make the roll extra creamy and rich, which is perfect if you love that buttery texture.
- Vegetarian option: Swap smoked salmon for marinated mushrooms or grilled asparagus for a fresh twist.
- Crunch factor: Incorporate tempura flakes or toasted nuts for some added texture—my family goes nuts when I add these!
How to Make Cream Cheese Salmon Sushi Roll Recipe
Step 1: Prepare Your Ingredients and Tools
Start by cooking your sushi rice and seasoning it with rice vinegar, sugar, and salt—remember to let it cool completely to room temperature before rolling. Meanwhile, cut the cream cheese into thin strips about the same size as the salmon slices, and julienne your cucumber into matchstick-like pieces. Have your nori sheets ready and a bamboo sushi mat nearby—if you don’t have one, no worries! A clean dish towel or even a plastic wrap–covered board works just fine.
Step 2: Spread the Rice on the Nori
Place one nori sheet shiny side down onto your bamboo mat. Using wet fingers (this trick is a lifesaver to keep rice from sticking), take about one cup of sushi rice and spread it evenly over the rough side of the nori. Don’t forget to leave a small margin at the top edge so your roll seals nicely later! You want the rice layer to be thin enough to roll easily but thick enough to hold everything together.
Step 3: Add Fillings and Roll Tight
Lightly sprinkle toasted black sesame seeds over the rice if you’re using them. Now, carefully flip the nori so the rice side is down on the plastic wrap covering your sushi mat—this prevents rice from sticking to your mat and helps you roll easier. Near the edge closest to you, line up 2–3 strips of cream cheese, about an ounce of smoked salmon, and a few cucumber sticks. Using the mat, gently but firmly roll everything away from you, tucking the fillings in as you go. Keep the roll tight but don’t press so hard that it squishes all the ingredients out.
Step 4: Slice and Serve
You can slice the roll with the plastic wrap still on (super easy!) or remove it first—either way, run your sharp chef’s knife under cold water before cutting to get clean slices. Slice the roll into 8–10 pieces, wiping your knife clean and wetting it between cuts to keep the slices neat. Remove any plastic wrap before plating. Finish with a sprinkle of toasted sesame seeds if you want, and serve alongside wasabi, pickled ginger, and soy sauce for dipping.
Pro Tips for Making Cream Cheese Salmon Sushi Roll Recipe
- Keep Your Hands Wet: Always have a bowl of water nearby when handling sushi rice to prevent it from sticking to your fingers — trust me, it makes rolling so much easier!
- Don’t Overfill: Overstuffing your rolls is a common mistake; it makes rolling tricky and the sushi can fall apart. I learned this the hard way the first few tries.
- Use a Sharp Knife and Wet it Often: Wetting your knife between cuts ensures smooth, clean slices without squashing the rolls.
- Roll with Gentle Pressure: Press firmly but gently with your bamboo mat to keep everything intact without squeezing out the fillings.
How to Serve Cream Cheese Salmon Sushi Roll Recipe
Garnishes
I always top my rolls with a sprinkle of toasted black sesame seeds because they add that subtle toasty flavor and a nice visual contrast. A little bit of pickled ginger and wasabi on the side is essential for the authentic experience—and they help cleanse your palate between bites.
Side Dishes
Simple miso soup or a crisp seaweed salad pairs beautifully here. If you want to keep things light and fresh, I recommend edamame sprinkled with flaky sea salt or even some lightly pickled daikon radish.
Creative Ways to Present
For special occasions, I love arranging the rolls in a circle on a large platter with small dishes of dipping sauces in the center. Adding edible flowers or finely sliced scallions on top gives everything a restaurant-quality feel that always impresses guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare because these rolls disappear fast!), wrap the uncut rolls tightly in plastic wrap and store in the fridge. They’re best enjoyed within a day or two, as the rice tends to harden and the nori gets chewy.
Freezing
I don’t recommend freezing this sushi roll because the texture of the rice and cream cheese doesn’t hold up well after thawing. It’s freshest made and eaten right away.
Reheating
Since this sushi is served cold, there’s no need to reheat. Just let refrigerated rolls sit at room temperature for about 15 minutes to take the chill off before slicing and serving for the best texture and flavor.
FAQs
-
Can I use fresh salmon instead of smoked salmon for this recipe?
You absolutely can, but make sure to use sushi-grade fresh salmon and slice it thinly. Keep in mind that smoked salmon adds a distinctive smoky flavor and slightly firmer texture that complements the cream cheese perfectly. Using fresh salmon will give you a milder, more delicate taste.
-
What if I don’t have a bamboo sushi rolling mat?
No worries! A clean dish towel or a piece of plastic wrap spread on your countertop works just as well for rolling sushi. Just make sure to cover it with plastic wrap to prevent sticking and help you roll tightly.
-
How do I make sure my sushi rice is sticky enough to roll but not mushy?
Use short-grain sushi rice and rinse it several times before cooking to remove excess starch. After cooking, gently fold in seasoned rice vinegar mixture while the rice is still warm—but be careful not to overmix or mash the grains. Let it cool to room temperature before rolling for the best texture.
-
How long can I store the sushi rolls in the refrigerator?
For the best texture and flavor, I recommend eating freshly made sushi rolls the same day. If storing, wrap tightly in plastic wrap and consume within 1-2 days before the rice hardens and the nori loses its crispness.
Final Thoughts
This Cream Cheese Salmon Sushi Roll Recipe is close to my heart because it made me realize homemade sushi can be fun, approachable, and absolutely delicious. Every time I make these rolls, I feel this quiet little sense of accomplishment—and my family goes crazy when I serve them. If you’re thinking about trying sushi at home, give this recipe a shot; it’s a fantastic introduction that’ll have you rolling sushi like a pro in no time!
Print
Cream Cheese Salmon Sushi Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 rolls (each cut into 8-10 pieces)
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
The Philadelphia Roll is a delicious and easy-to-make sushi roll featuring seasoned sushi rice, creamy strips of cream cheese, smoked salmon, fresh cucumber, and optional toasted sesame seeds. This recipe guides you through rolling perfect sushi using a bamboo mat, resulting in a delicate balance of flavors and textures perfect for sushi lovers wanting a homemade treat.
Ingredients
For the Rice:
- 4 cups seasoned sushi rice, cooked
For the Filling:
- 4-6 ounces cream cheese, cut into 8-10 strips
- 4 ounces smoked salmon, thinly sliced
- 1 small cucumber, julienned
For Assembly:
- 4 sheets nori, roasted
- Toasted black sesame seeds, optional
Instructions
- Prepare Ingredients: Cook and season the sushi rice, slice the cream cheese into strips, thinly slice the smoked salmon, and julienne the cucumber so they are ready for assembly.
- Lay Nori and Spread Rice: Place one sheet of nori on a bamboo sushi mat with the rough side facing up. Add 1 cup of sushi rice onto the nori and spread it evenly with a rice paddle. Wet your fingertips and gently press the rice outwards to cover the nori edges completely.
- Flip the Nori: Optionally sprinkle toasted black sesame seeds over the rice. Place a piece of plastic wrap over the rice, then carefully flip the nori over onto the bamboo mat so the rice is underneath.
- Add Filling: Near the edge closest to you and slightly off-center, arrange 2-3 strips of cream cheese, 1 ounce of smoked salmon, and a few cucumber pieces evenly across the nori.
- Roll the Sushi: Starting from your edge, lift the bamboo mat and begin rolling while gently pushing the fillings back to ensure a tight roll. Avoid wrapping plastic wrap into the roll. Repeat rolling for the remaining sheets and fillings to make 4 rolls.
- Cut the Rolls: Using a sharp chef’s knife, either cut through the rolls while the plastic wrap is still on or remove it first. Rinse the knife under cold water and slice the rolls into 8-10 pieces each, cutting 2-3 slices at a time.
- Serve: Remove plastic wrap if still on the sushi, sprinkle with toasted sesame seeds, and serve with wasabi, pickled ginger, and soy sauce on the side for an authentic Philadelphia Roll experience.
Notes
- If you don’t have a bamboo mat, a clean dish towel or tea towel works well for rolling sushi.
- Enjoy the sushi immediately after making for the best texture and flavor. If storing, wrap uncut rolls tightly in plastic wrap and refrigerate for up to 2 days to prevent the rice from hardening.
- Make sure the sushi rice reaches room temperature before rolling to ensure it sticks well without being too sticky or soggy.
- Do not overfill the rolls to maintain an even, tight roll that is easy to cut.
- Keep a bowl of water near your workspace to wet your hands, preventing the rice from sticking to your fingers while rolling.
Nutrition
- Serving Size: 1 roll (about 8-10 pieces)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
