Description
The Philadelphia Roll is a delicious and easy-to-make sushi roll featuring seasoned sushi rice, cream cheese, smoked salmon, and fresh cucumber. This sushi roll combines creamy, smoky, and crunchy textures in every bite, making it a popular choice for sushi lovers who want to recreate a classic at home. Perfect for sushi nights or casual gatherings, this recipe guides you through assembling and rolling the sushi with simple ingredients and straightforward steps.
Ingredients
Units
Scale
Sushi Rice and Nori
- 4 cups seasoned sushi rice, cooked and cooled to room temperature
- 4 sheets roasted nori
Fillings
- 4-6 ounces cream cheese, cut into 8-10 strips
- 4 ounces smoked salmon, thinly sliced
- 1 small cucumber, julienned
Optional Toppings and Accompaniments
- Toasted black sesame seeds (optional)
- Wasabi, sushi ginger, and soy sauce (for serving)
Instructions
- Prepare Ingredients: Cook and season your sushi rice ahead of time, ensuring it has reached room temperature for easier handling. Cut the cream cheese into strips, slice the smoked salmon thinly, and julienne the cucumber into thin matchstick pieces.
- Lay Out Nori Sheet: Place a sheet of roasted nori on a bamboo sushi rolling mat with the rough side facing up. This texture helps the rice adhere properly.
- Spread Rice on Nori: Add 1 cup of the seasoned sushi rice onto the nori sheet. Using a rice paddle or your fingers dipped in water to prevent sticking, spread the rice evenly to cover the entire surface up to the edges.
- Add Sesame Seeds and Flip: If using, sprinkle toasted black sesame seeds evenly over the rice. Then, cover the rice with a sheet of plastic wrap and carefully flip the nori rice-side-down onto the bamboo mat.
- Add Fillings: Near the edge closest to you and slightly off-center, place 2-3 strips of cream cheese, about 1 ounce of smoked salmon, and a few julienned cucumber pieces in a line to form the filling.
- Roll the Sushi: Starting from the edge near you, lift the bamboo mat and roll it forward, using the mat to tuck the fillings tightly inside as you roll. Take care not to roll up the plastic wrap. Continue until the sushi is fully rolled into a tight cylinder. Repeat this process for the remaining sheets of nori and fillings to make 4 rolls.
- Slice the Rolls: For easiest slicing, cut the rolls while still wrapped in plastic wrap. Use a sharp chef’s knife dipped in cold water to cut the rolls into 8-10 pieces, cleaning the knife between cuts to ensure clean slices.
- Serve: Remove the plastic wrap if left on, sprinkle a little toasted sesame seeds over the rolls if desired, and serve with wasabi, pickled ginger, and soy sauce for dipping. Enjoy your homemade Philadelphia Rolls fresh!
Notes
- Bamboo Mat: If you don’t have a bamboo sushi mat, a clean dish towel or tea towel can be used as an alternative for rolling.
- Storage: Homemade sushi is best enjoyed immediately for optimal texture and flavor. If you must store, keep uncut rolls tightly wrapped in plastic wrap in the refrigerator and consume within 2 days before the rice hardens.
- Sushi Rice: Make sure your seasoned sushi rice cools completely to room temperature before rolling to prevent the nori from getting soggy.
- Filling: Avoid overfilling the rolls as it makes rolling difficult and can cause the roll to fall apart.
- Prevent Sticking: Keep a bowl of water nearby to wet your fingers before handling the rice; this prevents it from sticking to your hands.
Nutrition
- Serving Size: 1 roll (approximately 8-10 pieces)
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
