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
Units
Scale
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
