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Philadelphia Roll (Smoked Salmon Sushi)
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Easy Smoked Salmon Appetizer: Cream Cheese and Smoked Salmon Sushi

Filled with salmon, cream cheese, cucumber and then perfectly rolled up in nori seaweed sheet and sushi rice. Don’t let the rolling part scare you away, this recipe will walk you through how to roll the sushi and how to make the creamy and delicious Philly roll sushi.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 rolls (32 pieces)

Equipment

  • Bamboo Sushi Mat

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 Philadelphia Sushi Roll: Lay out the bamboo mat with a piece of plastic wrap on top (this will prevent rice from sticking to the bamboo).
  • 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 3/4 cup of cooked rice. Evenly spread over nori.
  • Flip so that rice is facing down.
  • Flip the nori sheet and let the rice face down.
  • Fold smoked salmon into 1/2-inch strips.
  • Place smoked salmon, cream cheese, and cucumber on top of the nori.
  • Place smoked salmon, cream cheese and cucumber strips 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 to 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.