Description
A classic Philadelphia Roll featuring seasoned sushi rice wrapped with smoked salmon, creamy cream cheese, and crisp cucumber, finished with toasted sesame seeds for a delightful balance of flavors and textures. Perfect for sushi lovers seeking a homemade touch.
Ingredients
Units
Scale
Sushi Rice
- 4 cups seasoned sushi rice, cooked and cooled
Fillings
- 4-6 ounces cream cheese, cut into 8-10 strips
- 4 ounces smoked salmon, thinly sliced
- 1 small cucumber, julienned
Assembly
- 4 sheets nori, roasted
- Toasted black sesame seeds, optional
Instructions
- Prepare Ingredients: Cook and season 4 cups of sushi rice according to your favorite recipe. Cut the cream cheese into 8-10 strips, thinly slice the smoked salmon, and julienne the cucumber to prepare all roll fillings.
- Lay Out Nori Sheet: Place one sheet of roasted nori on a bamboo sushi mat, rough side up. This helps the rice stick better and achieve a neat roll.
- Spread Sushi Rice: Add about 1 cup of seasoned sushi rice to the nori’s rough side. Use a rice paddle or your fingers dipped in water to spread the rice evenly to all edges without pressing too hard.
- Add Sesame Seeds & Flip: Sprinkle toasted black sesame seeds over the rice as desired. Place a piece of plastic wrap over the rice, then carefully flip the nori and rice over onto the bamboo mat so the rice is now facing down.
- Arrange Fillings: Slightly off-center and close to you on the nori, place 2-3 strips of cream cheese, roughly 1 ounce smoked salmon, and some julienned cucumber pieces to create the filling.
- Roll the Sushi: Using the bamboo mat, start rolling from your end, tucking in the fillings as you go. Be careful to keep the plastic wrap from rolling into the sushi. Tighten the roll firmly but gently for a neat shape.
- Repeat: Repeat the process with the remaining nori sheets and fillings to make a total of 4 rolls.
- Cut Rolls: Either leave the plastic wrap on or remove it before cutting. Use a sharp chef’s knife dipped in cold water and slice each roll into 8-10 bite-sized sushi pieces, cleaning the knife between cuts for clean slices.
- Serve: Remove plastic wrap if used. Sprinkle additional toasted sesame seeds on top for garnish and serve with wasabi, pickled ginger, and soy sauce for dipping. Enjoy immediately for the best taste!
Notes
- Bamboo mat: If unavailable, use a clean dish towel or flat surface to assist rolling.
- Storage: Consume sushi rolls immediately for optimal flavor and texture. Store uncut rolls wrapped tightly in plastic wrap in the refrigerator for up to 2 days; rice may harden after that.
- Sushi Rice: Ensure sushi rice is fully seasoned and cooled to room temperature before rolling to prevent sogginess.
- Filling Quantity: Avoid overfilling rolls, which can make rolling difficult and cause fillings to spill out.
- Prevent Sticking: Wet your hands or tools with water when handling sushi rice to keep it from sticking.
Nutrition
- Serving Size: 1 roll (about 8-10 pieces)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
