Philadelphia Roll

“This deceptively simple recipe is a crowd pleaser, and can be made with easily accessible ingredients. With just some smoked salmon, cream cheese and cucumber, you can assemble your next party platter hit!”

Difficulty

Advanced

Yield

8 rolls

Ingredients

8 cups sushi rice, cooked and seasoned8 ozs cream cheese, room temperature2 cucumbers16 ozs smoked salmon, sliced8 sheets of nori seaweed1/4 cup water2 teaspoons rice vinegar

Equipment

Chef's knifeCutting boardMixing bowls of various sizesMeasuring spoonsMeasuring cupsBamboo sushi matTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut each cucumber in half lengthwise into quarters, remove the seeds then cut in half lengthwise into 8 total thin strips per cucumber.

Center one sheet of cling film on a bamboo sushi mat. Place a piece of nori on top. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, roughly ¾ to 1 cup, and press gently into a thin layer. Arrange a small strip of cream cheese, smoked salmon and cucumber in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll while pulling out the cling film so that it doesn’t get rolled in. Repeat with remaining ingredients.

Cut each roll into 6 to 8 slices using a wet, sharp knife and serve with soy sauce.