Original Post: https://www.evolvingtable.com/philadelphia-suhi-roll/
Philadelphia Roll Recipe
By learning to make a Philadelphia Roll from scratch, you can have fresh sushi at home whenever you like! Smoked salmon, cream cheese, and julienned cucumber is rolled up together in smoky nori seaweed and lightly sweet sushi rice.
Servings: 4 rolls
Ingredients
- 4 cups seasoned sushi rice cooked
- 4-6 oz. cream cheese cut into 8-10 strips
- 4 oz. smoked salmon thinly sliced
- 1 small cucumber julienned
- Toasted sesame seeds black, optional
- 4 sheets nori roasted
Instructions
- Prepare the seasoned sushi rice, cut the cream cheese into strips, slice the salmon, and julienne the cucumber.4 cups seasoned sushi rice
- Place one sheet of nori on a bamboo sushi mat rough side-up.* Add 1 cup sushi rice on the rough part of the nori. Spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges.4 sheets nori
- Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the rice over onto the bamboo mat.Toasted sesame seeds
- Slightly off-center and close to you, place 2-3 strips of cream cheese, 1 ounce of the smoked salmon, and a few pieces of cucumber onto the nori.4-6 oz. cream cheese, 4 oz. smoked salmon, 1 small cucumber
- Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll. Repeat with the remaining nori and filling ingredients until you have 4 rolls.
- To Cut the Sushi: You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut each roll into 8-10 pieces.
- If you left the plastic wrap on, remove it before serving. Finish the Philadelphia roll with a sprinkle of toasted sesame seeds and serve with a side of wasabi, sushi ginger, and soy sauce. Enjoy!
Video
Notes
- Bamboo mat: If you don’t have one, a dish or tea towel will also work great for rolling!
- Storage: For the best taste, enjoy homemade sushi rolls immediately after making. To store, keep uncut rolls wrapped tightly in plastic wrap in the refrigerator. They will last up to 2 days before the rice hardens.
- Sushi Rice: Learn how to make your own sushi rice with this recipe here. Make sure to let this come to room temperature completely before rolling the sushi.
- Filling: Avoid overfilling the rolls, as this makes it difficult to roll them up tightly.
- Prevent Sticking: Keep a bowl of water nearby to wet your hands and prevent the rice from sticking.
Nutrition
Calories: 311kcal | Carbohydrates: 40g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 323mg | Potassium: 215mg | Fiber: 2g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
