Philadelphia Roll Recipe
Make Philadelphia Roll Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Roll Components
Assembly & Garnish
Method
Sushi Rice
- 1
Rinse rice
Place the 2 cups of short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, tossing with your hand, until the water runs clear. This removes excess starch and prevents gummy rice.
- 2
Soak and cook
Transfer rinsed rice to a saucepan or rice cooker. Add 2.2 cups water. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. (If using rice cooker, follow cooker instructions.)
- 3
Season rice
While rice cooks, combine 4 tbsp rice vinegar, 1.5 tbsp sugar, and 1 tsp salt in a small saucepan or microwave-safe bowl. Warm gently just until sugar dissolves (do not boil). Transfer cooked rice to a wide nonreactive bowl. Pour the vinegar mixture evenly over rice and gently fold with a wooden paddle or spatula to coat and cool the rice. Fan or let stand until slightly warm (not hot), about 10–15 minutes.
Roll Components Preparation
- 4
Prepare fillings
While rice cools, cut 8 oz smoked salmon into long strips about 1/2 inch wide. Cut cream cheese into long thin batons about 1/2 inch x 1/4 inch (room temperature cream cheese is easier to cut). Julienne cucumber into matchsticks and slice the avocado. Keep fillings in small bowls for easy assembly.
- 5
Prepare nori and work surface
Place a bamboo sushi mat on a work surface and cover with plastic wrap (optional for easy cleaning). Keep a small bowl of cool water nearby to wet your fingers so rice won't stick when spreading.
Assembly
- 6
Lay nori and spread rice
Place one nori sheet shiny side down on the mat. Wet your fingers and take a handful (about 3/4 to 1 cup) of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch strip of nori at the far edge free of rice to seal the roll. Press rice gently so it adheres but do not compress firmly.
- 7
Flip for inside-out (optional)
For a traditional inside-out Philadelphia roll (rice on outside), carefully flip the nori sheet so the rice side is down onto the plastic-wrapped mat, leaving the exposed nori up. If you prefer classic style (nori outside), skip the flip and place fillings directly on rice-covered nori.
- 8
Add fillings
Along the near edge of the nori (the edge closest to you), arrange a row of smoked salmon strips, cream cheese batons, a few cucumber matchsticks, and 2–3 avocado slices. Keep fillings centered and not overpacked to allow clean rolling.
- 9
Roll
Use the bamboo mat to lift the near edge and begin rolling away from you, tucking the fillings and applying even pressure so the roll forms tightly. Roll until the seam is closed. If you flipped earlier and rice is on the outside, continue to roll rice-side out and use the mat to shape the roll.
- 10
Seal and finish
Lightly wet the remaining 1-inch nori strip with a fingertip dipped in water to help seal the roll. If you want sesame garnish, sprinkle toasted sesame seeds onto the rice side before final shaping. Use the mat to press the roll gently for 30 seconds to set shape.
Cutting & Serving
- 11
Slice rolls
Transfer the roll to a cutting board. Dip a sharp chef's knife in water or brush lightly with vegetable oil (1 tsp) and wipe dry. Slice the roll in half, then into 6–8 even pieces (for a full-size nori sheet you will usually get 6–8 sushi pieces). Clean and re-wet the knife between cuts for clean slices.
- 12
Plate and garnish
Arrange the Philadelphia roll pieces on a serving plate. Serve with soy sauce, a small dab of wasabi (1 tsp) and pickled ginger (2 tbsp). Optionally garnish with additional toasted sesame seeds. Serve immediately for best texture.