Philadelphia Roll
Elevate your sushi-making skills with the iconic Philadelphia Roll, a perfect fusion of creamy, fresh, and savory flavors. This homemade sushi recipe features tender sashimi-grade salmon, velvety cream cheese, and crisp julienned cucumber, all encased in seasoned sushi rice and a sheet of nori. Designed to be both delicious and approachable, this roll balances the richness of cream cheese with the vibrant freshness of salmon and cucumber in every bite. Perfectly portioned for an intimate sushi night, it’s a fantastic choice for both beginners and sushi enthusiasts. Serve your rolls with soy sauce, pickled ginger, and a hint of wasabi for a restaurant-quality experience right at home. With a prep time of just 30 minutes, this Philadelphia Roll recipe is sure to impress and delight!
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 250 ml Water
- 30 ml Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 sheets Nori sheets
- 100 grams Fresh salmon (sashimi grade)
- 50 grams Cream cheese
- 1 small Cucumber
- to taste Soy sauce
- to taste Pickled ginger
- to taste Wasabi
Instructions
Rinse the sushi rice under cold water for several minutes until the water runs clear.
Combine the rinsed sushi rice and 250 ml of water in a saucepan and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed.
Remove from heat and let the rice sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle. Allow to cool to room temperature.
While the rice is cooling, cut the salmon into thin strips and the cucumber into julienne strips.
Place a bamboo sushi mat on the counter and cover it with plastic wrap.
Lay a nori sheet, shiny side down, on the plastic-covered mat.
Dampen your hands with water and spread a layer of sushi rice evenly over the nori, leaving a 1-inch border on the top edge.
Place a strip of cream cheese, a few salmon strips, and cucumber along the bottom edge of the rice.
Using the bamboo mat, roll the nori tightly over the filling, applying gentle pressure to shape it into a cylinder.
Seal the roll by moistening the uncovered nori edge and gently pressing it into the roll.
Use a sharp knife to carefully cut the roll into 6-8 even pieces, wiping the blade with a damp cloth between cuts.
Serve the rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 7151 mg | 311% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 18.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
