Description
A classic Philadelphia Roll sushi recipe featuring seasoned sushi rice, creamy strips of cream cheese, smoked salmon, and fresh cucumber, all wrapped in roasted nori sheets and garnished with optional toasted sesame seeds. Perfectly balanced and easy to prepare at home for sushi lovers.
Ingredients
Scale
Sushi Rice
- 4 cups seasoned sushi rice (cooked)
Fillings
- 4-6 ounces cream cheese (cut into 8-10 strips)
- 4 ounces smoked salmon (thinly sliced)
- 1 small cucumber (julienned)
Additional
- 4 sheets nori (roasted)
- Toasted black sesame seeds (optional)
Instructions
- Prepare rice and filling: Prepare the seasoned sushi rice according to your recipe or package. Cut the cream cheese into 8 to 10 strips, slice the smoked salmon thinly, and julienne the small cucumber into thin matchstick pieces.
- Add rice to nori: Place one sheet of nori on a bamboo sushi rolling mat with the rough side facing up. Add one cup of the prepared sushi rice onto the rough side of the nori. Using a rice paddle or your clean fingers, evenly spread the rice across the nori. Wet your fingertips with water to lightly smooth and spread the rice all the way to the edges, preventing stickiness.
- Add sesame seeds: Optionally sprinkle some toasted black sesame seeds on top of the spread rice for added texture and flavor. Place a piece of plastic wrap over the rice surface, then carefully flip the nori and rice over onto the bamboo mat so the rice is now facing down on the mat.
- Add ingredients to nori: Slightly off-center and close to you, arrange 2 to 3 strips of cream cheese, about 1 ounce of smoked salmon, and a few julienned cucumber pieces onto the exposed nori side.
- Roll the sushi: Starting from the edge closest to you, lift the bamboo mat and begin rolling the sushi tightly away from you, applying gentle pressure to keep the fillings compact and pushing them back as you roll. Take care that the plastic wrap does not get wrapped into the roll. Repeat this process with the remaining nori sheets and fillings to assemble a total of 4 rolls.
- Cut the sushi: To cut the rolls, you can either leave the plastic wrap on for easier slicing or remove it first. Run a sharp chef’s knife under cold water to prevent sticking, then cut 2 to 3 slices at a time. Continue cutting until each roll is portioned into 8 to 10 bite-sized pieces.
- Serve: If you left plastic wrap on, remove it before serving. Garnish the Philadelphia rolls with an additional sprinkle of toasted sesame seeds if desired. Serve with traditional sushi accompaniments such as wasabi, pickled ginger, and soy sauce for dipping. Enjoy this fresh and creamy homemade sushi treat!
Notes
- Use cold water to wet your hands and knife to prevent rice sticking.
- Ensure cream cheese and smoked salmon are fresh for best flavor and safety.
- Plastic wrap helps in easy rolling and cutting, but can be removed before serving.
- Adjust the amount of cream cheese and salmon to taste.
- Serve immediately or keep refrigerated and consume within 24 hours.
