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
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
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
