Soy-Free Philadelphia Roll
Elevate your sushi-making game with this Soy-Free Philadelphia Roll recipe, a delicious twist on the classic favorite that caters to soy-sensitive diets. Featuring tender fresh salmon, creamy avocado, and velvety cream cheese, this homemade sushi roll is enveloped in nori and perfectly seasoned premium sushi rice for an authentic yet allergen-friendly experience. With 40 minutes of prep and a straightforward rolling technique, this recipe is ideal for sushi lovers seeking a simpler, healthier option without compromising flavor. Pair it with a soy-free dipping sauce for a satisfying meal that’s as beautiful to serve as it is to eat. Perfect for gatherings or a quick homemade indulgence, this soy-free sushi roll is the epitome of fresh, wholesome dining.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 6 ounces Fresh salmon fillet
- 3 ounces Cream cheese
- 1 whole Avocado
- 3 sheets Nori sheets
- 0.25 cup Water (for hand-dipping)
- 2 tablespoons Rice vinegar (for hand-dipping)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and 1.25 cups of water in a rice cooker or pot. Cook the rice according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until the water is absorbed.
In a small saucepan, combine 2 tablespoons of rice vinegar, the sugar, and salt. Heat gently until the sugar and salt dissolve. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and mix thoroughly using a spatula, being careful not to mash the rice. Let it cool to room temperature.
Slice the salmon fillet into thin strips, approximately 1/4 inch thick.
Cut the cream cheese into thin strips.
Peel and pit the avocado, then slice it into thin strips.
Prepare a small bowl with the water and 2 tablespoons of rice vinegar for dipping your hands to prevent sticking.
Place a bamboo sushi mat on a flat surface and lay a sheet of plastic wrap or parchment paper over it to keep it clean.
Place a sheet of nori onto the mat, shiny side down.
Dip your fingers in the vinegar water mixture. Spread about 1 cup of sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge.
Gently press the rice to stick it to the nori, being careful not to over-compress it.
Lay strips of salmon, cream cheese, and avocado along the center of the rice.
Use the bamboo mat to carefully roll the sushi, starting from the lower edge and using a gentle but firm pressure to make a tight roll. Press gently to seal the edge.
Using a sharp knife dipped in the vinegar water, slice the roll into 6-8 even pieces.
Repeat the process with the remaining ingredients to make more rolls.
Serve immediately with optional soy-free sauce or condiments of your choice.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1644 mg | 72% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.0 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1927 mg | 41% | |
*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.
