Philadelphia Roll (smoked Salmon & Cream Cheese) Recipe
Make Philadelphia Roll (smoked Salmon & Cream Cheese) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling
Additional Ingredients
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps to achieve a better texture.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for 18-20 minutes or until the rice is tender and water is absorbed.
- 3
Season the Rice
Transfer the cooked rice to a large bowl. In a separate small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold to combine. Allow the rice to cool to room temperature.
Prepare Filling
- 4
- 5
Prepare Smoked Salmon and Cream Cheese
Cut the smoked salmon into strips and set aside. Soften the cream cheese if needed, either by leaving it at room temperature or microwaving it for a few seconds.
Assemble Rolls
- 6
Lay Out Nori Sheet
Place a bamboo sushi mat on a clean surface. Lay a nori sheet shiny side down on the mat.
- 7
Spread the Rice
Wet your hands to prevent sticking, then take about 1/4 of the sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge free.
- 8
Add Filling
Arrange slices of smoked salmon, cream cheese, cucumber, and avocado in a line across the center of the rice-covered nori.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once rolled, use the mat to shape the roll evenly.
- 10
Slice the Roll
Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean edges.
Serve
- 11
Plate and Serve
Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
