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–+ servings
Philly Roll Sushi is filled with smoked salmon, cream cheese and cucumber, then rolled in nori seaweed sheet and sushi rice. In this recipe, you will learn how to make sushi rice, how to roll the sushi, and how to make the delicious and creamy Philadelphia roll.
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Philly Roll Sushi Recipe

Philly Roll Sushi is filled with smoked salmon, cream cheese and cucumber, then rolled in nori seaweed sheet and sushi rice. In this recipe, you will learn how to make sushi rice, how to roll the sushi, and how to make the delicious and creamy Philadelphia roll.
Servings 4 rolls (32 pieces)

Equipment

  • Bamboo Sushi Mat
  • Plastic wrap, (optional)

Ingredients

For Sushi Rice

  • 1 cup sushi rice (short grain sushi rice works the best)
  • 1 cup water
  • 1 ½ tablespoons optional sushi vinegar (or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)

For Philadelphia Roll

  • 4 oz smoked salmon
  • 4 oz cream cheese (cut into ½-inch strips)
  • 1/2 cucumber (cut into ½-inch strips)
  • 2 sheets nori (seaweed sheet)
  • 1 tablespoon sesame seeds (you can toast it in a hot skillet for a few minutes for extra flavor)

Instructions

  • Cook Sushi Rice: Rinse the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
  • Make Philly Roll Sushi: Lay out the bamboo mat with a piece of plastic wrap on top (this will prevent rice from sticking to the bamboo).
  • Fold the nori sheets in half and split them using a pair of scissors.
  • Place half of the nori sheet on top of the mat.
  • Dip your hands in vinegar water* (this will prevent rice from sticking to your hands) and take about ¾ cup of cooked rice. Evenly spread over nori.
  • Flip so that rice is facing down.
  • Fold smoked salmon into ½-inch strips.
  • Place smoked salmon, cream cheese, and cucumber on top of the nori.
  • Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
  • Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
  • Remove the bamboo mat, and spread sesame seeds on top of the roll.
  • Cut each roll into 8 pieces. Serve and enjoy!

Notes

  • * Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoon rice vinegar.
  • To prevent your sushi roll from falling apart, you’ll need to squeeze the roll tightly while rolling. Try to tuck and pull the bamboo mat tightly.