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
Units
Scale
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
