If you’re craving a fresh, flavorful sushi experience right at home, I’m about to share a recipe that has quickly become one of my absolute favorites. The Smoked Salmon Philadelphia Sushi Rolls Recipe combines creamy, smoky goodness with crisp cucumber and perfectly seasoned rice—this roll feels like a mini celebration in every bite. Let me walk you through how to pull this off so you’ll impress yourself (and anyone lucky enough to share these with you) with sushi that’s as fun to make as it is to eat.
Why You’ll Love This Recipe
- Simple Ingredients: Uses easy-to-find items that come together quickly for fresh homemade sushi.
- Deliciously Balanced Flavor: Creamy Philadelphia cream cheese pairs heavenly with smoky salmon and crisp cucumber.
- Fun to Make: Rolling sushi at home feels like a mini hands-on culinary adventure.
- Impresses Friends & Family: Your guests will think you’re a sushi pro once they try these rolls.
Ingredients You’ll Need
These ingredients might seem simple, but they work wonderfully together, creating that iconic Philadelphia roll taste you know and love. A quick tip—look for high-quality smoked salmon; it really makes all the difference!
- Sushi Rice: The base of any good roll, seasoned perfectly to add just the right tang and stickiness.
- Cream Cheese: Goes beyond just creaminess—adding a smooth richness that balances the smoky salmon.
- Smoked Salmon: Thin slices that bring that beautiful smoky flavor—don’t skimp here!
- Cucumber: Adds crunch and freshness to lighten things up.
- Nori Sheets: Roasted seaweed sheets to hold it all together with a subtle ocean flavor.
- Toasted Sesame Seeds (optional): Sprinkled on top for a nutty finish and a little textural kick.
Variations
I like to mix things up depending on my mood or what’s in the fridge — it’s your roll, after all! Try a few tweaks here and there to truly make this recipe your own.
- Avocado Addition: I discovered that adding slices of creamy avocado gives the rolls a luscious texture that pairs beautifully with the smoked salmon.
- Spicy Kick: Sometimes I add a thin smear of spicy mayo inside the roll to give just a little heat without overpowering the flavors.
- Vegetarian Option: Swap the smoked salmon for marinated tofu or shiitake mushrooms for a vegetarian spin that’s surprisingly satisfying.
- Sesame Seed Variety: Toast white sesame seeds instead of black for a milder nutty taste and a lighter look on your rolls.
How to Make Smoked Salmon Philadelphia Sushi Rolls Recipe
Step 1: Prepare Your Ingredients and Rice
Before you roll, get everything prepped. I like to cut the cream cheese into thin strips, slice my smoked salmon evenly, and julienne the cucumber into matchsticks. The sushi rice should be seasoned well and cooled to room temperature—this step is key to avoid soggy rolls.
Step 2: Lay Down Your Nori and Rice
Place one sheet of nori on your bamboo sushi mat, rough side up. Spread about one cup of your sushi rice evenly over the nori. Keeping your fingers wet helps prevent the rice from sticking to you. Be sure to cover the entire sheet up to the edges—the even spread makes rolling neat and easy.
Step 3: Flip and Add Fillings
Sprinkle on a few toasted sesame seeds if you like, then place a sheet of plastic wrap over the rice. Flip the nori over so that the rice is now facing down on the plastic wrap and the nori side is up. Place your cream cheese, smoked salmon, and cucumber strips slightly off-center, close to the edge nearest you.
Step 4: Roll It Up!
Starting from the edge closest to you, use the sushi mat to tightly roll the nori over the filling. As you roll, tuck the filling gently inside and keep the roll firm. Watch out for the plastic wrap—make sure it doesn’t get tangled in the roll. Repeat this with the remaining nori sheets and fillings until you have four complete rolls.
Step 5: Slice and Serve
For easiest slicing, I cut the rolls while they’re still wrapped in plastic. Use a sharp chef’s knife dipped in cold water to prevent sticking and cut each roll into 8 to 10 pieces. Remove the plastic wrap before serving. Garnish with a final sprinkle of sesame seeds and serve with soy sauce, wasabi, and pickled ginger for that authentic sushi bar feel.
Pro Tips for Making Smoked Salmon Philadelphia Sushi Rolls Recipe
- Keep Your Hands Wet: I learned that wetting your fingers between handling rice stops it from sticking everywhere, making spreading much easier.
- Use Room Temperature Rice: Rolling sushi with warm rice results in a soggy roll; letting it cool completely helped my rolls hold their shape perfectly.
- Sharp, Wet Knife for Cutting: Running the knife under cold water before slicing gave me those clean, neat sushi pieces I was craving.
- Avoid Overfilling: I used to pack my rolls full, but then they’d fall apart—keeping fillings moderate made rolling easier and the rolls tighter.
How to Serve Smoked Salmon Philadelphia Sushi Rolls Recipe
Garnishes
I love adding a sprinkle of toasted black sesame seeds on top—they add a subtle crunch and a nutty flavor that completes the roll. A little dollop of wasabi on the side ups the heat if you want it, and don’t forget the pickled ginger to cleanse your palate between bites.
Side Dishes
These rolls pair beautifully with a light seaweed salad, miso soup, or even crispy tempura vegetables. My family goes crazy for crunchy tempura shrimp on the side to add a contrasting texture and a bit more indulgence.
Creative Ways to Present
For special occasions, I arrange the sushi rolls on a large platter in a circular pattern, garnish with edible flowers and thinly sliced lemon for color and freshness. Another fun trick I discovered is serving the rolls on slate boards with small bowls of dipping sauces—making it feel like you’re dining at a trendy sushi spot right at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (they rarely last long though!), I recommend keeping the rolls tightly wrapped in plastic wrap and refrigerated. It helps preserve freshness for up to two days, although I’ve found the texture of the rice starts to harden after that, so try to enjoy fresh when possible.
Freezing
Freezing sushi rolls isn’t really my go-to because the rice tends to lose its texture. I experimented once and noticed it turned mushy when thawed. So I recommend making just enough to enjoy fresh or sharing the extras rather than freezing.
Reheating
Since these rolls are best eaten cold or at room temperature, I normally don’t reheat them. If you want to revive them a bit, letting them sit at room temperature out of the fridge for about 15 minutes works well to soften the rice without drying it out.
FAQs
-
Can I use raw salmon instead of smoked salmon in this recipe?
You absolutely can, but make sure you’re using sushi-grade salmon from a trusted source. Raw salmon will give your roll a fresher flavor, whereas smoked salmon adds that distinctive smoky depth. Both are delicious, it just depends on your preference.
-
Do I have to use a bamboo sushi mat?
While a bamboo sushi mat makes rolling easier and neater, it’s not mandatory. In a pinch, you can use a clean dish towel or even your hands (though it takes a bit more practice). The mat helps apply even pressure for a tight roll, which is why I recommend it if you plan to make sushi regularly.
-
How do I keep the sushi rice from sticking?
Wet your hands frequently when handling the rice—it’s a lifesaver! Also, using a rice paddle instead of a spoon, and allowing the rice to cool to room temperature before rolling, helps prevent excessive stickiness and makes spreading easier.
-
Can I make these rolls vegetarian?
Definitely! Substitute smoked salmon with ingredients like avocado, cucumber, roasted red peppers, or marinated tofu. The cream cheese and cucumber combo still provides that creamy and crunchy balance that makes these rolls so satisfying.
-
What’s the best way to slice the sushi rolls?
Use a very sharp chef’s knife and dip it in cold water before cutting to prevent sticking. It also helps to cut slowly and clean the blade between slices, especially if you didn’t wrap the roll with plastic wrap beforehand.
Final Thoughts
I absolutely love how the Smoked Salmon Philadelphia Sushi Rolls Recipe brings together simple ingredients into something so special and satisfying. When I first tried making this roll at home, I was surprised by how approachable it was and how much fun I had in the process. Whether you’re a sushi newbie or a seasoned pro, this recipe is guaranteed to become one of your staples. Give it a try—you might even find yourself making sushi nights a regular thing. Trust me, your taste buds will thank you!
Print
Smoked Salmon Philadelphia Sushi Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 rolls
- Category: Rolls
- Method: No-Cook
- Cuisine: Japanese
Description
This Philadelphia Roll recipe is a delicious and easy-to-make sushi roll featuring seasoned sushi rice, creamy cream cheese, smoked salmon, and crisp cucumber wrapped in roasted nori and optionally topped with toasted black sesame seeds. Perfect for sushi lovers looking to make restaurant-quality rolls at home.
Ingredients
Rice and Seaweed
- 4 cups seasoned sushi rice, cooked and cooled to room temperature
- 4 sheets roasted nori
Filling
- 4-6 ounces cream cheese, cut into 8-10 strips
- 4 ounces smoked salmon, thinly sliced
- 1 small cucumber, julienned
Toppings (optional)
- Toasted black sesame seeds
Instructions
- Prepare Ingredients: Cook and season the sushi rice, letting it cool to room temperature. Cut the cream cheese into strips, slice the smoked salmon thinly, and julienne the cucumber.
- Lay Nori and Rice: Place one sheet of roasted nori on a bamboo sushi mat rough side up. Spread 1 cup of sushi rice evenly over the nori using a rice paddle or wet fingertips, ensuring the rice covers all edges.
- Add Sesame Seeds and Flip: Sprinkle toasted black sesame seeds over the rice if desired. Cover with plastic wrap, then carefully flip the nori and rice over onto the bamboo mat so the rice is face down.
- Add Filling: Slightly off-center and close to you, arrange 2-3 strips of cream cheese, 1 ounce of smoked salmon, and some cucumber pieces in a line on the nori.
- Roll the Sushi: Using the bamboo mat, lift the edge closest to you and begin rolling forward, tucking the filling inside. Push the filling in gently as you roll, and avoid rolling the plastic wrap into the sushi.
- Repeat: Repeat the rolling process with the remaining nori sheets and filling ingredients to make a total of 4 rolls.
- Cut the Sushi: Either cut the rolls with the plastic wrap still on or remove it first. Use a sharp chef’s knife dipped in cold water to slice each roll into 8-10 pieces, slicing 2-3 pieces at a time.
- Serve: Remove plastic wrap if still on, sprinkle with toasted sesame seeds, and serve with wasabi, pickled 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 tea towel can be used for rolling your sushi.
- Storage: Sushi is best enjoyed fresh. To store, keep uncut rolls tightly wrapped in plastic in the refrigerator for up to 2 days to avoid rice hardening.
- Sushi Rice: Ensure sushi rice is properly seasoned and completely cooled to room temperature before rolling for the best texture and handling.
- Filling Quantity: Avoid overfilling the rolls to ensure they are easy to roll tightly and maintain shape.
- Prevent Rice Sticking: Keep a bowl of water nearby to wet your fingers and prevent rice from sticking to your hands while spreading.
Nutrition
- Serving Size: 1 roll (approximately 8-10 pieces)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
