Philadelphia Sushi Rolls

  • Serv Size
    4 Rolls

Philadelphia Sushi Rolls

Philadelphia Sushi Rolls A super easy and beginner friendly sushi roll you can make at home for a fraction of what it would cost at the restaurant.



Sushi Rice Ingredients:

Philadelphia Sushi Rolls

Instructions: Philadelphia Sushi Rolls

Cook the sushi rice to the instructions on the package preferably using a rice cooker. (Make sure to rinse the rice under cold water until the water runs clear).

In a medium size pot on medium heat, whisk together the rice wine vinegar, sugar, and 1 tsp of salt. Once the rice is cooked and cooled slightly, Season the rice with all of the vinegar, sugar, and salt solution. Cut the rice so there are no clumps then set aside until you are ready to use. 

Prep the cucumber, cream cheese, and salmon by cutting each of them into 4 inch strips. Make sure to remove the seeds from the cucumber. Also cut the nori into 4 inch x 8 inch sheets if the nori is too big. 

Building the sushi: Start with using a bamboo rolling mat wrapped in plastic wrap and add a sheet of nori on top of the mat shiny side down. Cover with an even layer of sushi rice.

(PRO-Tip: Keep your hands wet to prevent sticking). 

Season the rice side with a little togarashi and sesame seeds. Flip the nori over onto the rice side. Add a thin strip of the cream cheese, 2 pieces of  the cucumber, and about 1 oz of the smoked salmon. Roll the sushi using the bamboo mat. Once the sushi is rolled up tight, slice into 6-8 pieces using a sharp knife. 

Serve the rolls with soy sauce, wasabi, and pickled ginger on the side. 

Enjoy! Philadelphia Sushi Rolls

Philadelphia Sushi Rolls

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