Philadelphia Roll (gf) Recipe
Smoked salmon, cream cheese, cucumber.
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Ingredients
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For the Roll
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
In a fine-mesh strainer, rinse 1 cup of sushi rice under cold water until the water runs clear, removing excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice with 1.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Assembling the Roll
- 4
Prepare the Cucumber
Wash the cucumber and cut it into thin strips (about 1/4 inch thick) to use as filling.
- 5
Spread Cream Cheese
Lay a nori sheet on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice (about 1/2 inch thick) evenly across the nori, leaving a 1-inch border at the top.
- 6
Add Fillings
Place a couple of strips of smoked salmon, followed by a few strips of cucumber and a line of cream cheese along the center of the rice-covered nori.
- 7
Roll the Sushi
Using the sushi mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 8
Slice the Roll
Using a sharp, wet knife, slice the roll into 6-8 pieces. Repeat the process with the second nori sheet and remaining ingredients.
Serving
- 9
Plate and Serve
Arrange the sliced rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.
