Description
This classic Philadelphia Roll recipe combines seasoned sushi rice, creamy cream cheese, smoky salmon, and fresh cucumber, all wrapped in roasted nori sheets. Perfectly rolled and garnished with toasted sesame seeds, it’s an easy-to-make sushi roll that brings restaurant-quality flavors to your kitchen in about 45 minutes.
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
Wrap and Garnish
- 4 sheets nori (roasted)
- Toasted black sesame seeds (optional)
Instructions
- Prepare rice and filling: Cook and season the sushi rice according to your preferred recipe or package instructions. While the rice cools, cut the cream cheese into thin strips, slice the smoked salmon, and julienne the cucumber into matchstick-sized pieces.
- Add rice to nori: Place one sheet of roasted nori on a bamboo sushi mat with the rough side facing up. Add 1 cup of seasoned sushi rice evenly over the nori. Use a rice paddle or your fingertips moistened with water to spread the rice gently to all edges without tearing the nori.
- Add sesame seeds: If using, sprinkle a light layer of toasted black sesame seeds over the rice for added texture and flavor. Cover the rice with a piece of plastic wrap, then carefully flip the nori sheet over so the rice side is down on the plastic wrap and the nori is facing up on the bamboo mat.
- Add ingredients to nori: On the nori side facing you and slightly off-center, lay 2-3 strips of cream cheese, about 1 ounce of smoked salmon, and a few julienned cucumber pieces in a line.
- Roll the sushi: Starting at the edge closest to you, gently lift the bamboo mat and begin rolling it away from you, pressing firmly but gently to keep the roll tight while tucking in the fillings as you go. Be careful not to catch the plastic wrap in the roll. Repeat this process with the remaining sheets of nori and fillings to make 4 rolls total.
- Cut the sushi: You can cut the rolls with the plastic wrap still on to keep them intact or remove the wrap first. Using a sharp chef’s knife dipped in cold water, cut each roll into 8-10 bite-sized pieces by slicing 2-3 pieces at a time. Clean the knife between cuts to ensure smooth edges.
- Serve: If the plastic wrap is still on, remove it carefully before plating. Garnish the Philadelphia rolls with a sprinkle of toasted sesame seeds, and serve with traditional accompaniments such as wasabi, pickled ginger, and soy sauce. Enjoy your fresh homemade sushi!
Notes
- For best results, use short-grain Japanese sushi rice and properly season it with rice vinegar, sugar, and salt.
- Keep your hands wet when handling sushi rice to prevent sticking.
- If cream cheese is too soft, chill it slightly before slicing to get clean strips.
- Use a very sharp knife and clean between cuts for smooth, clean sushi slices.
- Plastic wrap helps to keep rolls tight and prevents rice from sticking to the bamboo mat.
- If you prefer, substitute smoked salmon with fresh sashimi-grade salmon, but ensure freshness and proper freezing to avoid parasites.
- Feel free to customize by adding avocado or green onion for additional flavor.
