Philly Roll Sushi
Elevate your sushi experience with the classic Philly Roll Sushi—a creamy, smoky delight that pairs international flair with simplicity in preparation. This recipe combines perfectly seasoned sushi rice with savory smoked salmon, velvety cream cheese, and crisp julienned cucumber, all wrapped in nutritious nori seaweed for a harmonious blend of flavors and textures. Whether you're a beginner or an experienced sushi maker, the step-by-step rolling technique ensures professional-looking results every time. Ready in under an hour, this homemade sushi roll is ideal for impressing guests or indulging in a weeknight treat. Serve it with soy sauce, pickled ginger, and a touch of wasabi to complete this irresistible fusion of fresh and rich flavors! Perfect for sushi lovers searching for creative yet achievable recipes.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori (seaweed sheet)
- 4 ounces Smoked salmon
- 4 ounces Cream cheese
- 1 (small, julienned) Cucumber
- 1 tablespoon (optional for serving) Soy sauce
- 1 tablespoon (optional for serving) Pickled ginger
- 1 teaspoon (optional for serving) Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
Once cooked, remove the rice from the heat and let it sit covered for 10 minutes. Then, transfer it to a large bowl and allow it to cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently stir this mixture into the warm rice using a wooden spoon. Allow the seasoned rice to cool to room temperature.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking.
Lay 1 sheet of nori, shiny side down, on the bamboo mat. Wet your hands with water to prevent sticking and spread a thin, even layer of the prepared sushi rice over the nori, leaving a 1-inch border at the top edge free of rice.
In the center of the rice, add a thin strip of smoked salmon, julienned cucumber, and a small strip of cream cheese.
Using the bamboo mat, carefully lift and roll the nori away from you, pressing gently but firmly to form a tight roll. Seal the edge with a little water to help it stick.
Repeat the process with the remaining nori sheets, rice, and fillings to make additional rolls.
Using a sharp knife dipped in water, cut each roll into 6-8 even pieces. Wipe the knife between cuts for a cleaner finish.
Serve the Philly Roll Sushi with soy sauce, pickled ginger, and wasabi on the side, if desired. Enjoy!
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 19.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 223 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 824 mg | 18% | |
*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.
