Homemade Philadelphia Roll
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 mins
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Total Time
17 mins
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Servings
2 servings
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Calories
273 kcal
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Course
Main Course
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Cuisine
Japanese
Homemade Philadelphia Roll
Description
The recipe begins by thoroughly rinsing and cooking sushi rice, then seasoning it with seasoned rice vinegar for the characteristic sushi flavor. The cooled rice is spread over a nori sheet placed on a bamboo mat lined optionally with plastic wrap for ease. Cream cheese is formed into ropes and layered along with thin slices of salmon, with optional cucumber and scallions for added crunch and freshness.
The roll is then carefully rolled using the bamboo mat to create a tight, uniform cylinder. Toasted sesame seeds sprinkled inside or on the roll enhance both flavor and texture. This classic Philadelphia Roll can be served with sriracha chili sauce or soy sauce for dipping.
This recipe yields two rolls and relies on using sushi-grade salmon for safety. The included notes mention a shortcut method for preparing sushi rice for quicker assembly, suitable for making sushi rolls conveniently at home.
Ingredients
- 3-4 oz salmon raw sashimi-grade or lightly smoked
- ½ cup sushi rice
- 2 TBSP seasoned rice vinegar
- 1 nori seaweed sheet
- 2 oz cream cheese or to taste
- 1-2 tsp sesame seeds toasted
- sriracha chili sauce and/or soy sauce for dipping
TOOLS NEEDED
- bamboo sushi mat
- plastic wrap to prevent sticking (totally optional)
OPTIONAL EXTRAS
- cucumber sliced
- chives or scallions
- everything bagel seasoning
Instructions
- Thoroughly rinse 1/2 cup of sushi rice in cool water using a mesh strainer. Rinse until water runs clear then shake it a little to drain through the strainer.
- In a medium saucepan, add rice and 2/3 cup cold water and heat to high. Bring to a boil then reduce heat to low and cover. Cook 20 for 20 minutes covered, then remove from heat (keeping lid on) and allow rice to steam an additional 10 minutes.
- Transfer to a non-metallic bowl and fluff with a fork. Add 2 TBSP of seasoned rice vinegar and mix well. Allow to cool while you prep the rest of your sushi ingredients.
- Roll/shape chilled cream cheese into ropes long enough to spread across your seaweed sheet horizontally. Set aside.
- Slice salmon into strips. If adding optional cucumber or scallions (or add them both - they're so tasty every which way!) prep those as well. I like to cut my cucumber into matchsticks and then use only the green parts of the scallions.
- Next line a bamboo mat with plastic wrap and top with nori, rough side facing up.
- Spread rice thinly on the seaweed sheet and turn it so that the rectangle is vertical/tall. For seaweed on the outside, place toppings directly on the rice. For rice on the outside with the filling inside, flip your sheet of nori so the rice is touchign the plastic wrapped mat and place filling directly on the nori.
- In a horizontal row about an inch from the bottom, place sliced salmon, cream cheese, and optional veggies on top of your rice.
- Grab the nori and the mat, and roll approx. 1/4 of the mat over the fillingand gently squeeze (so it sticks) to the rice below it and unfold the bamboo mat. Repeat the process until you’ve rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal. For a full photo tutorial of the process, click here.
- Slice each roll into 6 bite-sized discs with a freshly sharpened chef’s knife. Sprinkle the cut side with sesame seeds and dive in with soy sauce and/or Sriracha chili sauce.
Notes
- This recipe yields two sushi rolls with creamy cream cheese and salmon.
- For a quick method, use pre-cooked rice seasoned with rice vinegar, salt, and sugar, ready in 90 seconds.
- Use sashimi-grade or lightly smoked salmon for safety and best flavor.
- Optional additions include cucumber, scallions, or everything bagel seasoning for extra texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 384mg | 16% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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