Jaladelphia Roll Recipe

Rinse and cook rice

Rinse the sushi rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. If using a pot, bring to a boil, reduce to a low simmer, cover and cook 18 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Pour the vinegar mixture over rice and fold gently with a rice paddle or spatula to coat and cool slightly. Fan or let sit to bring rice to roughly body temperature (about 10–15 minutes). Keep covered with a damp towel until assembly.

Prep jalapeños

Slice the jalapeños into thin rings. For less heat, remove seeds and membranes before slicing. Reserve a few thin rings for garnish and place the rest in a small bowl.

Prep vegetables and aromatics

Peel, pit and slice the avocado into long thin slices. Cut the cucumber into thin matchsticks (remove seeds if watery). Slice scallions thinly on the diagonal into long strips or finely chop some for garnish.

Prepare salmon and cream cheese

Cut smoked/sushi-grade salmon into long strips about 1/2 inch wide. Cut cream cheese into similar-length strips or smear thinly so it will roll evenly.

Toast panko

In a small dry skillet over medium heat, toast panko breadcrumbs until golden, tossing frequently, about 3–5 minutes. Remove and cool. Combine toasted panko with tempura flakes (if using) and set aside.

Make spicy mayo

Stir together mayonnaise and sriracha in a small bowl. Adjust spice to taste.

Prepare work surface

Wrap a bamboo sushi mat with plastic wrap to prevent sticking. Place a nori sheet shiny-side down on the plastic-wrapped mat. Have a small bowl of water nearby to wet your fingers.

Spread rice on nori

Wet your fingers and take about 1/2 cup of seasoned rice. Spread the rice evenly over the nori, leaving a 1-inch strip at the top edge free of rice to seal the roll. Press gently so rice adheres but is not smashed.

Layer fillings

On the rice, nearer the bottom third of the sheet, layer: a thin line of cream cheese (about 1 oz total per roll), 2–3 strips of salmon, a few cucumber matchsticks, 3–4 avocado slices, and a few jalapeño rings (adjust quantity for desired heat). Sprinkle a small pinch of toasted panko/crunch mixture along the filling line for texture. Add a few scallion strips.

Roll and seal

Lift the mat edge nearest you and begin to roll the nori over the fillings, tucking the fillings in with your fingers to create a tight cylinder. Press gently with the mat to shape. When you reach the rice-free strip at the far edge, moisten it lightly with water to seal the roll seam.

Top and finish (optional)

If you want a Jaladelphia style topped roll, place the roll seam-side down on the mat, spread a thin layer (~1 tbsp) of spicy mayo across the top, sprinkle remaining toasted panko/tempura flakes and a few jalapeño rings, then drizzle 1/2 tbsp unagi sauce over the top and sprinkle toasted sesame seeds. Alternatively, leave plain.

Slice

Using a sharp knife dampened with water (wipe between cuts), slice the roll into 6–8 even pieces. Clean the knife between cuts to maintain clean edges.

Arrange roll pieces on a platter. Drizzle remaining unagi sauce and a bit more spicy mayo if desired. Garnish with reserved jalapeño rings and chopped scallions. Serve immediately with soy sauce and pickled ginger on the side.