Philadelphia roll

Course: Dinner, Lunch, partyCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

Directions

  • Cover the bamboo mat with a piece of plastic wrap to prevent the seaweed or any stray rice from sticking to the mat. This also makes for easy cleanup.
  • Cut 1 nori sheet in half and then place it on top of the bamboo mat.
    (The nori sheet has a rough side and a smoother side. Place the half nori with the rough side facing towards you.)
  • With your hands or rice spatula still wet (otherwise the rice will stick) spread 1/4 portion of sushi rice along the nori to cover it equally. 
    *Don’t press the rice too much.
  • When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.
  • Place salmon, cream cheese and avocado lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
  • Sprinkle with sesame seeds.
  • Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.

    Enjoy with soy sauce and wasabi.
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