Philly Roll Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve, swishing with your hand, until the rinse water runs mostly clear (about 3–4 times). Drain 10 minutes.

Combine rinsed rice and 1 2/3 cups water in a medium saucepan. Let sit 30 minutes (optional) for better texture, or proceed to bring to a boil.

Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

While rice rests, warm rice vinegar, sugar, and salt in a small saucepan over low heat or microwave briefly just to dissolve sugar and salt. Do not boil.

Transfer rice to a large shallow bowl or hangiri. Pour seasoning evenly over rice and fold gently with a wooden spatula (cutting motion) to cool and coat. Fan the rice or let it cool to near room temperature (about 15 minutes total).

Stir together mayonnaise, sriracha, and lemon juice in a small bowl until smooth. If too thick for drizzling, thin with 1/2 teaspoon water at a time to desired consistency. Transfer to a squeeze bottle or piping bag for easy drizzling.

Cut the cream cheese into long narrow sticks about 1/4–1/3 inch wide and the length of the roll (approx 3–4 inches). Keep chilled until assembly so it holds shape.

Slice the avocado in half, remove pit, and scoop flesh out. Slice into 1/4-inch thick long strips. Lightly toss slices in a drop of lemon juice if desired to slow browning.

If using cucumber, peel and remove seeds (optional) then julienne into long thin strips approximately the same length as the roll.

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lightly brush the plastic with the neutral oil to keep rice from sticking.

Place one nori sheet shiny-side down on the plastic-wrapped mat. Dampen your hands with a bowl of water (keep a small bowl nearby) to prevent sticking and take about 3/4 cup of prepared sushi rice.

Spread rice evenly over the nori, leaving a 1/2-inch strip at the far edge free of rice. Press the rice gently and evenly to an even thickness (about 1/4 inch). Sprinkle a few toasted sesame seeds evenly over the rice if desired.

Carefully flip the nori so rice side is down on the plastic, exposing the nori side up. This method creates a roll with rice on the outside (uramaki-style).

Along the center of the nori (the side nearest you), place 3 slices of smoked salmon lengthwise, then arrange cream cheese sticks and avocado strips alongside the salmon. Add cucumber if using.

Lift the mat edge nearest you and begin to roll away from you, tucking the filling in with your fingers. Use the mat to apply gentle even pressure and roll into a tight cylinder. When you reach the uncovered edge of nori, wet it lightly with water to seal the roll.

Repeat with the second nori sheet to make the second roll.

Using a very sharp knife, wet the blade with water and slice each roll into 8 equal pieces: cut in half, then each half into quarters. Wipe the knife clean and rewet between cuts to keep clean slices.

Arrange pieces on a plate, drizzle spicy mayo over each piece in a thin zigzag, and sprinkle with extra toasted sesame seeds. Serve immediately with soy sauce and pickled ginger.