Philadelphia Roll
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
4 servings
-
Calories
156 kcal
-
Course
Main Course
-
Cuisine
Japanese
Philadelphia Roll
Report
When it comes to sushi, a Philadelphia Roll is one of our favourites. Really light and fresh, and adaptable too. Just a few ingredients and simple to make.
Share:
Ingredients
- 200 g cooked sushi rice
- 2 heet nori
- 100 g Philadelphia cream cheese
- 60 g smoked salmon cut into thin strips
- 0.25 cucumber cut into thin strips
Instructions
- Cook your sushi rice according to our Sushi Rice recipe.
- Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover ¾ of the nori.
- Carefully spoon the cream cheese along the centre of the rice. Lay the strips of cucumber and smoked salmon on top.
- Using a rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water.
- Roll again to seal it.
- Dip a sharp knife into some water and then slice the roll. Dip the knife into water each time you make a cut. Slice the roll into 10 pieces.
Notes
- This recipe calls for 200g of cooked sushi rice. To make this amount of cooked rice, you will need 70g of raw rice. If you are altering the serving size in the recipe card, divide the amount of cooked rice by 3 to get how much raw rice you will need.
- Make sure to wet the knife before making each cut. This prevents the rice from sticking to the knife.
- You could also make these inside out rolls by following the instructions for our Vegan Sushi recipe.
- You can finish the rolls off by sprinkling them with sesame seeds.
- Always place the nori shiny side down on the rolling mat. This is because the rice sticks better to the rough side and it looks better for presentation.
- With some nori brands, you might not be able to use water to seal the roll. You can use cooked rice grains as the "glue" instead, just squash a few grains across the nori where you want to seal it.
- Make sure the sushi rice is fully cooled before adding it to the nori, as the steam of the hot rice can cause the nori to go soggy.
- When handling the rice, use wet hands or a spoon, as it is very sticky.
Nutrition Information
Show Details
Serving
5rolls
Calories
156kcal
(8%)
Carbohydrates
12g
(4%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
29mg
(10%)
Sodium
200mg
(8%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
427IU
(9%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 5rolls | |
| Calories | 156kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 200mg | 8% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
