5 from 66 votes
Homemade Philadelphia Roll
The Homemade Philadelphia Roll creates classic sushi rolls filled with raw or lightly smoked salmon, creamy cream cheese, and seasoned sushi rice, all wrapped in nori seaweed. Toasted sesame seeds add a subtle nutty flavor and texture. This roll offers a balance of creamy, savory, and slightly tangy flavors with a soft rice texture.
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
Servings:
2
servings
Calories:
273 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 273
% 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.