Philadelphia Roll (r) Recipe
Smoked salmon, cream cheese, cucumber
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Ingredients
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Sushi Ingredients
Filling Ingredients
Garnish Ingredients
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place 1 cup of sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear.
- 2
Cook the Rice
Transfer the rinsed rice to a rice cooker or pot. Add 1 1/4 cups of water (or according to the rice cooker instructions) and cook until tender.
- 3
Season the Rice
In a small bowl, mix together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Once the rice is cooked, transfer it to a bowl and gently fold in the vinegar mixture while fanning the rice to cool it down.
Preparing the Filling
- 4
Prepare the Cucumber
Wash the cucumber, and cut it into thin strips (julienne) for easy rolling.
- 5
Prepare the Cream Cheese
Soften the cream cheese at room temperature for about 15 minutes. You can also microwave it for a few seconds for easier spreading.
Assembling the Roll
- 6
Lay Out the Nori
Place a nori sheet shiny side down on a bamboo sushi mat.
- 7
Spread the Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
In the center of the rice, lay down a strip of smoked salmon, a line of cream cheese, and a few cucumber strips.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure. Roll until the filling is enclosed, then use the mat to shape and tighten the roll.
- 10
Slice the Roll
With a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for cleaner slices.
Serving the Sushi
- 11
Plate the Rolls
Arrange the sliced Philadelphia rolls on a plate.
- 12
Add Garnishes
Serve with soy sauce, wasabi, and pickled ginger on the side.