Description
A classic Philadelphia Roll featuring creamy cream cheese, smoky salmon, and fresh cucumber wrapped in seasoned sushi rice and nori. This easy-to-make sushi roll delivers a perfect balance of flavors and textures, ideal for sushi lovers who prefer homemade rolls with a creamy twist.
Ingredients
Units
Scale
Sushi Rice
- 4 cups seasoned sushi rice, cooked and cooled
Fillings
- 4-6 ounces cream cheese, cut into 8-10 strips
- 4 ounces smoked salmon, thinly sliced
- 1 small cucumber, julienned
Others
- 4 sheets nori, roasted
- Toasted black sesame seeds, optional
Instructions
- Prepare Ingredients: Cook and season your sushi rice according to your preferred recipe and allow it to come to room temperature. Cut the cream cheese into 8-10 strips, thinly slice the smoked salmon, and julienne the cucumber into thin matchstick pieces.
- Position Nori Sheet: Place one sheet of roasted nori on a bamboo sushi mat, rough side facing up. This texture helps the rice adhere better. Keep a small bowl of water nearby to wet your fingertips to prevent rice sticking to your hands.
- Spread Sushi Rice: Add approximately 1 cup of seasoned sushi rice onto the rough side of the nori. Using a rice paddle or wet fingers, spread the rice evenly across the nori sheet covering all the edges for a uniform roll. Then gently press the rice layer to ensure it sticks well.
- Add Sesame Seeds and Flip: Optionally sprinkle toasted black sesame seeds evenly over the rice. Place a piece of plastic wrap on top of the rice, then carefully flip the nori sheet so the rice side is down against the plastic wrap and the nori side is facing up.
- Add Fillings: Near the edge of the nori closest to you and slightly off center, arrange 2-3 strips of cream cheese, about 1 ounce of smoked salmon, and a few pieces of julienned cucumber. Be careful not to overfill to ensure easier rolling.
- Roll Sushi: Using the bamboo mat, start rolling from the edge closest to you, gently lifting the mat and pushing back the filling as you roll to create a tight cylindrical roll. Make sure the plastic wrap stays clear of the roll. Repeat this for all four sheets and corresponding fillings.
- Cut the Rolls: Either keep the plastic wrap on or remove it before slicing. Run a sharp chef’s knife under cold water and cut the roll into 8-10 equal pieces, wiping the blade between cuts to maintain clean edges.
- Serve: Remove any plastic wrap before serving. Optionally, sprinkle toasted sesame seeds on top. Serve with wasabi, pickled ginger, and soy sauce for an authentic sushi experience.
Notes
- Bamboo Mat: If you don’t have a bamboo sushi mat, you can use a clean dish towel or a flexible cutting board to help roll the sushi tightly.
- Storage: Homemade sushi is best consumed immediately for optimal texture. Uncut rolls can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 2 days, after which the rice can harden.
- Sushi Rice: It is crucial to let the seasoned sushi rice cool to room temperature before rolling to avoid soggy or sticky rolls.
- Filling Tips: Avoid overfilling the rolls, as this makes rolling difficult and can cause the rolls to fall apart.
- Prevent Sticking: Keep a small bowl of water nearby to wet your hands or knife to prevent rice from sticking during handling and cutting.
Nutrition
- Serving Size: 1 roll (about 8 pieces)
- Calories: 320
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
