Philly Roll Recipe

Rinse rice

Place the 1.5 cups of short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, gently stirring with your hand, until the water runs nearly clear (about 3–4 rinses). Drain for 10 minutes.

Cook rice

Combine the rinsed rice and 1.8 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice is resting, warm 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt in a small pan or microwave briefly until sugar dissolves. Transfer cooked rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle, using cutting and fanning motions to avoid smashing grains. Cool to just-warm or room temperature (about 15–20 minutes).

Prepare cream cheese

If not already softened, let 6 oz cream cheese sit at room temperature for 20–30 minutes or microwave in 5–8 second bursts until spreadable. Transfer to a small bowl and smooth with a spatula so it’s easy to spread.

Prep vegetables

Seed and cut half a cucumber into julienne strips totaling about 1/2 cup. Thinly slice the green parts of 2 scallions for about 2 tablespoons.

Toast sesame

Place 1 teaspoon sesame seeds in a small dry skillet over medium heat and toast, stirring, until fragrant and lightly golden, about 1–2 minutes. Set aside to cool.

Set up

Lay bamboo sushi mat on a flat surface and cover with cling film (optional for easy cleanup). Place 1 nori sheet shiny side down on the mat.

Spread rice

With slightly wet fingers or a moistened spoon, take about 3/4 cup (by volume) of the prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip at the top edge of the nori free of rice. Press rice gently to form an even layer about 1/4 inch thick.

Flip nori (optional — inside-out style)

For a traditional Philly roll with rice inside, carefully flip the nori so the rice faces down on the mat and the bare nori side faces up. If you prefer a simple maki where nori is outside, skip the flip and proceed with nori side up.

Add fillings

On the nori (the side without exposed rice if you flipped, or on the rice if keeping nori out), arrange a strip of softened cream cheese (about 1.5 oz or 3 tablespoons) lengthwise across the center. Place 2 oz (about two thin slices folded) of smoked salmon along the cream cheese, add a few cucumber julienne strips and scatter about 1 teaspoon sliced scallions. If you flipped rice down (inside-out roll), place fillings on the nori; if you left nori outside, place fillings on the rice instead.

Roll tightly

Lift the edge of the mat nearest you and begin rolling away from you, using the mat to apply even pressure so the fillings stay together. Roll until the seam is under the roll and the roll is compact. If you used inside-out technique (rice outside), sprinkle toasted sesame seeds over the rice now and gently press them onto the surface with the mat. Repeat for remaining sheets and fillings (should make 3–4 rolls depending on rice distribution).

Slice

Using a very sharp knife dampened with water (and wiped between cuts), trim the ends of each roll and slice each roll into 6–8 pieces by cutting straight down with a single, decisive motion. Re-dampen knife as needed to get clean cuts.

Arrange Philly roll slices on a serving platter. Garnish with any remaining scallions and a light sprinkle of extra toasted sesame seeds. Serve immediately with soy sauce, pickled ginger and wasabi as desired.