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Philadelphia Roll Recipe

By learning to make a Philadelphia Roll from scratch, you can have fresh sushi at home whenever you like! Smoked salmon, cream cheese, and julienned cucumber is rolled up together in smoky nori seaweed and lightly sweet sushi rice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 rolls
Calories: 311 kcal
Course: Dinner
Cuisine: Asian

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

    Cup of Yum
  1. Prepare the seasoned sushi rice, cut the cream cheese into strips, slice the salmon, and julienne the cucumber.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Repeat with the remaining nori and filling ingredients until you have 4 rolls.
  6. 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.
  7. 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!

Notes

  • Bamboo mat: If you don’t have one, a dish or tea towel will also work great for rolling!
  • Storage: For the best taste, enjoy homemade sushi rolls immediately after making. To store, keep uncut rolls wrapped tightly in plastic wrap in the refrigerator. They will last up to 2 days before the rice hardens.
  • Sushi Rice: Learn how to make your own sushi rice with this recipe here. Make sure to let this come to room temperature completely before rolling the sushi.
  • Filling: Avoid overfilling the rolls, as this makes it difficult to roll them up tightly.
  • Prevent Sticking: Keep a bowl of water nearby to wet your hands and prevent the rice from sticking.

Nutrition Information

Calories 311kcal (16%) Carbohydrates 40g (13%) Protein 11g (22%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 35mg (12%) Sodium 323mg (13%) Potassium 215mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 589IU (12%) Vitamin C 3mg (3%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4rolls

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 40g 13%
Protein 11g 22%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 323mg 13%
Potassium 215mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 589IU 12%
Vitamin C 3mg 3%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.