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Easy Philadelphia Roll

Delicious and creamy sushi rolls with smoked salmon and cream cheese, perfect for home preparation.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 rolls
Course: Lunch, Snack
Cuisine: American, Japanese Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups sushi rice
  • 2.5 cups water
  • 0.25 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Filling
  • 4 sheets nori sheets
  • 6 oz smoked salmon thinly sliced
  • 4 oz cream cheese cut into thin strips
  • 1 small cucumber julienned
  • 1 small avocado sliced
  • sesame seeds optional garnish

Equipment

  • Bamboo sushi mat
  • Sharp knife
  • Mixing bowls
  • Plastic wrap

Method
 

  1. Rinse sushi rice under cold water until water runs clear. Cook rice with water and let cool.
  2. Mix rice vinegar, sugar, and salt, then fold into cooked rice gently.
  3. Cover bamboo mat with plastic wrap and place nori sheet shiny side down.
  4. Spread rice evenly over nori, leaving a 1-inch border.
  5. Add cream cheese, smoked salmon, cucumber, and avocado along the bottom edge.
  6. Roll the sushi tightly using the bamboo mat and seal the edge with water.
  7. Slice roll into 6-8 pieces using a sharp, wet knife.
  8. Arrange on a plate, garnish with sesame seeds, and serve with soy sauce, ginger, or wasabi.

Notes

Best eaten fresh. Can be stored for up to 24 hours in the refrigerator wrapped in plastic.