Philadelphia Rolls (sushi)

The Philadelphia roll is a combination of fresh or smoked salmon and cream cheese. Make sure to get the block form of cream cheese, and not the one in the plastic containers so the cream cheese can be cut in strips. Philadelphia rolls are made as outside thin rolls.

80 gr. smoked salmon, sliced
120 gr. cream cheese
1/2 English cucumber
4 sheets of nori (seaweed)
4 handfuls of cooked sushi rice

Place one sheet of nori, smooth side down, over a sushi rolling mat. Dip your hands in water and get one handful of rice. Place the rice in the middle of the nori and spread it over the entire sheet, leaving a 1/3-inch strip not covered at the end.

Cut the cucumber and cream cheese (while still cold) to 8 strips each. Place two strips each over the rice and 1/4 of the smoked salmon in a line in the middle of the sushi rice. Roll the sushi mat, leaving the strip of nori that is not covered with rice at the end, so it closes the sushi roll. You don't have to wet that strip with water, because the moisture of the rice is enough to make it stick, however, it won't hurt if you decide to do so. Press the rolled sushi mat with both hands for 15 seconds and remove the sushi.

Cut the Philadelphia roll to bite-size pieces, wiping the knife with a wet towel after each use. Repeat the same for the other 3 sushi rolls. You can also make thin sushi rolls if you cut the nori sheets to half and use only half a handful of rice for each.

Serve with pickled ginger, wasabi and soy sauce. See How to Eat Sushi.

4 servings