If you’re craving sushi but want to make something at home that’s both delicious and satisfying, I’ve got the perfect recipe for you. This Salmon and Cream Cheese Philadelphia Sushi Rolls Recipe is one of my absolute favorites—it’s creamy, fresh, and just the right balance of flavors. Whether you’re a sushi novice or a seasoned pro, you’ll find that this recipe is straightforward and totally worth the effort. Let me share how you can nail these rolls and impress everyone at the table!
Why You’ll Love This Recipe
- Simple Ingredients: Uses easy-to-find staples like smoked salmon and cream cheese for a quick sushi fix at home.
- Perfect Balance of Flavors: The smoky salmon pairs beautifully with the rich cream cheese and crisp cucumber for a mouthwatering combo.
- Great for Entertaining: These rolls are a crowd-pleaser and make for fun interactive eating.
- Beginner-Friendly: The straightforward rolling technique and helpful tips make it easy even if you’ve never made sushi before.
Ingredients You’ll Need
Combining creamy, smoky, and fresh ingredients creates a delightful sushi experience. I always recommend using high-quality smoked salmon and fresh cucumbers to keep the flavors bright and the texture spot-on.
- Seasoned sushi rice: Essential for sticky, flavorful rice that holds the roll together nicely. I’ve found that letting it cool to room temperature helps avoid sogginess.
- Cream cheese: Cut into strips for easy rolling—go for a full-fat version to get that classic creamy texture the Philadelphia roll is known for.
- Smoked salmon: Thinly sliced is best; this adds the smoky depth that makes this roll so memorable.
- Small cucumber: Julienned to add a refreshing crunch that cuts through the creamy cheese and fish.
- Toasted black sesame seeds (optional): They add a subtle nutty flavor and a little eye-catching contrast when sprinkled on top.
- Roasted nori sheets: Look for fresh, crisp sheets as they’re easier to roll and have better flavor.
Variations
I love mixing things up depending on what I have on hand or just my mood. This recipe is flexible, so don’t be afraid to switch up some ingredients to suit your tastes or dietary needs.
- Vegetarian Version: Swap smoked salmon for avocado slices or marinated tofu for a creamy yet satisfying texture.
- Spicy Twist: Add a smear of spicy mayo or some sriracha inside the roll for a little kick—I personally enjoy this on casual nights.
- Extra Crunch: Try adding tempura flakes or crushed nuts inside for that added texture contrast.
- Different Fish: If you prefer, substitute smoked salmon with fresh raw salmon or cooked shrimp based on what’s freshest or most accessible.
How to Make Salmon and Cream Cheese Philadelphia Sushi Rolls Recipe
Step 1: Prepare Your Ingredients Like a Pro
Start by cooking and seasoning your sushi rice. This is key! I like to have mine slightly cooled to room temperature before rolling—that way, it’s easier to work with and won’t tear the nori. While it cools, cut the cream cheese into thin strips, slice the smoked salmon, and julienne your cucumber. Having everything ready beforehand makes rolling feel smooth and enjoyable.
Step 2: Lay Out the Nori and Rice
Place one nori sheet shiny side down on your bamboo sushi mat (or a clean kitchen towel if you don’t have one). Wet your fingers with a little water to keep rice from sticking, then evenly spread about 1 cup of the seasoned sushi rice over the rough side of the nori. Don’t skimp on spreading it right to the edges—that’s what makes those perfect bite-sized pieces later. Sprinkle sesame seeds on top if you’re using them.
Step 3: Flip and Add the Fillings
Place a piece of plastic wrap over the rice, then carefully flip the nori so the rice side is facing down onto the bamboo mat. Position your cream cheese strips, smoked salmon, and cucumber juliennes slightly off-center, closest to you. This setup makes rolling a breeze and keeps the fillings in place.
Step 4: Roll It Up Tightly and Slice
Starting from the edge nearest you, gently lift the bamboo mat with the plastic wrap and begin rolling away, applying gentle pressure to keep it tight. Be sure the plastic wrap doesn’t get caught in the roll as you go. Repeat for all sheets. When cutting, I’ve found running a sharp knife under cold water before slicing keeps everything neat and prevents rice from sticking to the blade. You can cut with the plastic wrap still on (makes cleanup easier) or remove it first—whichever you prefer.
Pro Tips for Making Salmon and Cream Cheese Philadelphia Sushi Rolls Recipe
- Keep Hands Wet: This little trick prevents rice from sticking to your fingers, which helps you spread it evenly.
- Don’t Overstuff: I learned the hard way that adding too much filling makes rolling tricky and can cause the roll to fall apart.
- Sharp Knife for Cutting: Run your knife under cold water before slicing to get those clean cuts without crushing the roll.
- Use Fresh Nori: Old or stale nori can be brittle and harder to roll smoothly—always check the expiration date.
How to Serve Salmon and Cream Cheese Philadelphia Sushi Rolls Recipe
Garnishes
My go-to garnish has to be a sprinkle of toasted black sesame seeds—they add just that extra pop of flavor and a little crunch. I also serve sushi ginger and a dab of wasabi on the side; they brighten the palate and complement the creamy salmon beautifully.
Side Dishes
A simple miso soup or a crisp seaweed salad pairs wonderfully with these rolls. Sometimes I add edamame beans sprinkled with sea salt to round out the meal with some protein and extra texture.
Creative Ways to Present
For special occasions, I like arranging the rolls on a platter with colorful edible flowers and thinly sliced radish for extra elegance. Serving with individual dipping bowls of soy sauce mixed with a touch of yuzu juice really elevates the experience and adds a citrusy brightness.
Make Ahead and Storage
Storing Leftovers
If you do have leftover rolls (which is rare in my house!), store them uncut and tightly wrapped in plastic wrap in the fridge. Sushi rice tends to harden after a day, so I recommend eating leftovers within 24 hours for best texture and taste.
Freezing
I usually avoid freezing sushi because the rice texture can change dramatically. If you must freeze, wrap very tightly and thaw in the refrigerator, but be prepared for some loss in quality.
Reheating
Reheating sushi isn’t ideal since the rice hardens and the fillings can lose their freshness. If you want to warm it slightly, a gentle steam is best, but I honestly prefer eating it fresh or chilled for that authentic sushi vibe.
FAQs
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Can I use fresh raw salmon instead of smoked salmon in this recipe?
Yes! You can absolutely substitute smoked salmon with fresh raw salmon if you prefer. Just make sure you buy sushi-grade salmon from a trustworthy source. The flavor will be milder and less smoky, but it’s delicious and stays true to the sushi experience.
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How do I make the sushi rice sticky enough to roll properly?
Season your sushi rice with a mixture of rice vinegar, sugar, and salt while it’s still warm, then let it cool to room temperature. The slight stickiness comes from the short-grain rice and the seasoning—don’t over-rinse the rice before cooking since that removes starch needed for stickiness.
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Do I need a bamboo sushi mat to roll these?
A bamboo mat makes rolling easier and helps create tight rolls, but you can also use a clean kitchen towel or even your hands to shape the sushi if you don’t have one. Just be sure to use plastic wrap to keep things neat and prevent sticking.
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What is the best way to cut the sushi rolls without squashing them?
Use a very sharp knife and run it under cold water before each cut to prevent rice from sticking to the blade. Cut with a gentle sawing motion, slicing through 2 or 3 pieces at a time to keep the roll intact and pretty.
Final Thoughts
This Salmon and Cream Cheese Philadelphia Sushi Rolls Recipe holds a special place in my kitchen routine because it brings a slice of favorite sushi joints right into my home. You don’t have to be a sushi master to make this—it’s approachable, fun, and deeply satisfying. Give it a shot; I promise once you master the rolling technique and the harmonious flavors come together, it’ll become your go-to recipe for sushi nights. Grab your bamboo mat and dive in—you’re going to love it!
Print
Salmon and Cream Cheese Philadelphia Sushi Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 sushi rolls
- Category: Main Dish
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Description
The Philadelphia Roll is a delicious and easy-to-make sushi roll featuring seasoned sushi rice, cream cheese, smoked salmon, and crisp cucumber wrapped in nori sheets. Perfect for sushi lovers seeking a creamy, smoky, and refreshing combination, this roll is ideal for home preparation using a bamboo sushi mat or any substitute for rolling. Garnished with toasted sesame seeds and served with traditional condiments, it offers a delightful sushi experience.
Ingredients
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
Additional
- 4 sheets nori, roasted
- Toasted black sesame seeds, optional, for garnish
Instructions
- Prepare Ingredients: Cook and season your sushi rice, then let it cool to room temperature. Cut cream cheese into strips, thinly slice smoked salmon, and julienne the cucumber for the filling.
- Assemble Nori and Rice: Place one sheet of roasted nori on a bamboo sushi mat with the rough side facing up. Add 1 cup of sushi rice onto the rough side of the nori. Spread the rice evenly using a rice paddle, wetting your fingertips with water to gently spread rice out to the edges without crushing it.
- Add Sesame Seeds and Flip: Sprinkle toasted black sesame seeds over the rice if desired. Place a piece of plastic wrap over the rice, then carefully flip the nori and rice over onto the bamboo mat, so the rice faces down.
- Place Fillings: Slightly off-center and closest to you, lay 2-3 strips of cream cheese, 1 ounce of smoked salmon, and a few julienned cucumber pieces onto the nori.
- Roll the Sushi: Starting from your end, lift the mat and begin rolling forward, applying gentle pressure to keep the roll tight and pushing the filling back as you roll. Avoid rolling the plastic wrap into the sushi. Repeat this process with the remaining sheets of nori and fillings to create 4 rolls.
- Cut the Sushi: Keep the plastic wrap on for easier slicing or remove it before cutting. Wet a sharp chef’s knife with cold water and slice each roll into 8-10 pieces, cutting 2-3 pieces at a time to maintain clean cuts.
- Serve: Remove plastic wrap if still on, sprinkle the rolls with toasted sesame seeds, and serve with wasabi, sushi ginger, and soy sauce. Enjoy your homemade Philadelphia Rolls fresh for the best flavor.
Notes
- If you don’t have a bamboo sushi mat, a clean dish towel or tea towel works well as a substitute for rolling.
- For best taste, enjoy sushi immediately. Store uncut rolls wrapped in plastic wrap in the refrigerator for up to 2 days before rice texture changes.
- Ensure sushi rice is fully cooled to room temperature before rolling to prevent sogginess and help it stick better.
- Avoid overfilling the rolls to make rolling easier and achieve a tighter, neater sushi roll.
- Keep a bowl of water nearby to wet your hands when handling rice to prevent sticking.
Nutrition
- Serving Size: 1 sushi roll (approximately 8-10 pieces)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
