Philadelphia Roll Recipe
By learning to make Philadelphia Roll from scratch, you can have fresh sushi at the ready whenever you like! Smoked salmon, cream cheese, and julienned cucumber is rolled up together in smoky nori seaweed and lightly sweet sushi rice.
Ingredients
- 4 cups seasoned sushi rice cooked
- 4-6 oz. cream cheese cut into 8-10 strips
- 4 oz. smoked salmon thinly sliced
- 1 small cucumber julienned
- Toasted sesame seeds black, optional
- 4 sheets nori roasted
Instructions
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Prepare the seasoned sushi rice, cut the cream cheese into strips, slice the salmon, and julienne the cucumber.
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Place one sheet of nori on a bamboo sushi mat rough side-up.* Add 1 cup sushi rice on the rough part of the nori. Spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges.
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Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the rice over onto the bamboo mat.
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Slightly off-center and close to you, place 2-3 strips of cream cheese, 1 ounce of the smoked salmon, and a few pieces of cucumber onto the nori.
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Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll.
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Repeat with the remaining nori and filling ingredients until you have 4 rolls.
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To Cut the Sushi: You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut each roll into 8-10 pieces.
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If you left the plastic wrap on, remove it before serving. Finish the Philadelphia roll with a sprinkle of toasted sesame seeds and serve with a side of wasabi, sushi ginger, and soy sauce. Enjoy!
Recipe Video
Recipe Notes
- If you don’t have a bamboo mat, a dish or tea towel will also work great for rolling!
- Learn how to julienne cut and cut an avocado if you don’t already know.
Meal Prep and Storage
- To Prep-Ahead: Philadelphia Roll is best if eaten within the first few hours of making, but can prepared up to 24 hours ahead of time when stored properly.
- To Store: To store, keep the rolls uncut and wrapped tightly in plastic wrap. They will last like this for up to 2 days, after that avocado will brown and rice will harden.
- To Freeze: It is not recommended to freeze Philadelphia Roll.