Philadelphia Roll Recipe

Rinse rice

Place 1 cup short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 2–3 minutes). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and let rest, covered, 10 minutes more.

Season rice

While rice rests, warm 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a shallow nonreactive bowl, gently fold in the vinegar mixture with a wooden spatula, fanning the rice as you fold to cool it to near room temperature (about 5–8 minutes). Do not mash the grains. Keep the rice covered with a damp cloth until ready to assemble.

Prepare the smoked salmon by laying slices on a cutting board and cutting each slice into 6–8 thin lengthwise strips about 3–4 inches long so they will fit inside the roll.

Shred or flake 2 oz imitation crab into thin strips. If using real crab, flake into bite-size pieces and drain any excess liquid.

Cut 2 oz cream cheese into 6 long thin strips (about 1/4" x 1/4" x 3"), keeping the block chilled until just before assembly so it holds shape.

Peel and trim the cucumber, remove seeds if large, and cut into 1/4" wide long batons approximately the same length as the salmon and cream cheese.

If using toasted sesame seeds, lightly toast 1 tsp in a dry skillet over medium heat for 1–2 minutes until fragrant. Set aside to cool.

Place a bamboo sushi mat on a clean work surface and lay the nori sheet shiny side down on the mat. Keep a small bowl of water handy to wet your fingers.

With wet hands, take about 3/4 cup (approx. 150 g) of the seasoned sushi rice and gently spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip of nori uncovered at the far edge. Press the rice lightly so it adheres but do not compress it tightly.

Flip the nori and rice so the rice side is down on the mat and the bare nori edge is closest to you (this creates an inside-out/uramaki style). If you prefer the traditional maki (nori outside), skip the flip and assemble with rice on the inside instead.

Arrange the filling near the edge closest to you in this order (left to right across the sheet): a few strips of smoked salmon, a couple strips of cream cheese, a small pinch of shredded crab, and 2–3 cucumber batons. Keep filling in a narrow line to make rolling easier.

Using the bamboo mat, lift the edge of the nori nearest you and begin to roll away from you, tucking the filling in with your fingers. Roll firmly but gently to form a tight cylinder; press the mat around the roll for a few seconds to shape it. If making inside-out (rice outside), place the seam side down and continue to shape.

With a sharp, wet knife, trim the roll into 6 even pieces. Wipe the knife clean and wet it between cuts to keep slices clean. If desired, sprinkle the cut edges with toasted sesame seeds or press a few seeds onto the rice exterior.

Plate the 6 pieces with pickled ginger and a small dish of soy sauce and optional wasabi. Serve immediately for best texture.