Philadelphia Roll

Philadelphia Roll - Made with your favorite combination of smoked salmon, cream cheese, and cucumbers then garnished with toasted sesame seeds and covered in seasoned sushi rice.

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INGREDIENTS

Sushi Rice & Seasoning ▢½ cup water hot ▢2 ½ tablespoons sugar ▢1 ½ tablespoons sea salt or to taste ▢1 cup water cold ▢⅓ cup rice vinegar unseasoned Philadelphia Roll ▢3 cups sushi rice cooked and cooled ▢8 oz smoked salmon cut into strips ▢6-8 sheets nori ▢4 oz cream cheese or to taste, cut into strips ▢½ English cucumber thinly sliced then cut into long strips ▢toasted sesame seeds for garnish ▢soy sauce for dipping

Step 1

Grab your bamboo mat and line it with plastic wrap. Place the nori sheet down, with the rougher side facing up.

Step 2

Wet your hands a bit so that it’s easier to work with the sticky rice. Spread a thin layer of the rice over the seaweed, making sure the rice gets to all the edges. Sprinkle the rice with sesame seeds.

Step 3

Flip the nori over so that the rice is now facing down onto the plastic wrap.

Step 4

Add the filling by creating a horizontal row about 1 inch from the bottom of the nori sheet. Add the slices of salmon, cream cheese, and cucumber strips. Divide the number of strips evenly between 6-8 rolls, depending on how many nori sheets you’re using.

Step 5

Use the mat to tightly roll the sushi away from you. Start at the end closest to you (the one with the filling) and as you roll, apply gentle pressure to shape it.

Step 6

Once the roll is complete, you can keep it rolled tightly in plastic wrap and place it in the fridge until you’re ready to serve it.

Step 7

To serve, use a sharp knife to slice it into individual pieces, over the plastic wrap then carefully remove the plastic wrap. Serve with soy sauce and enjoy!

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