Philadelphia Roll

Gather all your ingredients and prepare the sushi rice ahead of time.

Cut the cucumber into roughly ½-inch wide sticks, removing the soft, seedy center.

Wrap your makisu (bamboo rolling mat) in plastic wrap to prevent the rice from sticking.

Place the makisu on a cutting board with the bamboo sticks running horizontally.

Place a half-sheet of nori horizontally on the mat, rough side facing up, leaving about an inch of space at the bottom.

Lightly wet your hands and grab an apple-sized ball of prepared sushi rice.

Spread the rice evenly across the nori, reaching the edges and corners without pressing too hard.

Sprinkle toasted sesame seeds over the rice (optional), then flip the nori so the rice faces down.

Arrange the smoked salmon, cream cheese, and cucumber across the middle of the nori. Be careful not to overstuff the roll, especially with cream cheese.

Lift the bottom of the makisu with your thumbs while holding the fillings in place with your forefingers.

Bring the mat up and over the fillings until the nori wraps around them.

Pull the far end of the makisu away from you with one hand while holding the roll in place with the other. This helps tighten the roll so the fillings don't fall out.

Continue rolling until the nori overlaps, then gently apply even pressure with the makisu to shape the roll.

Press in the ends to clean up the edges.

Prepare another half-sheet of nori with sushi rice, just as you did for the classic roll.

Add cream cheese, cucumber, and the thicker avocado slices across the middle.

Roll and shape using the same technique as Roll #1.

Gently shape the roll again using your plastic-wrapped makisu.

Prepare the third half-sheet of nori with sushi rice.

Add smoked salmon, cream cheese, and cucumber across the middle, then roll and shape as before.

Cut the remaining avocado half into thin, roughly ⅛-inch slices.

Carefully spread the avocado slices into a row about the same length as the roll.

Slide your knife underneath the avocado slices and transfer them onto the top of the roll. Carefully remove the knife to keep the slices in place.

Gently shape the roll again using your plastic-wrapped makisu.

Place each roll on your cutting board without the makisu.

For the salmon- and avocado-topped rolls, keep the plastic wrap on while cutting to hold the toppings in place. Avoid cutting through the plastic on the far side of the roll so you can remove it in one piece afterward.

Use a sharp, clean knife and lightly wet the blade before cutting.

Cut each roll in half, then each half in half again, and finally each quarter in half to make 8 pieces per roll.

Arrange the pieces on a serving plate. Add spicy mayo, unagi sauce, or kizami wasabi if desired, and serve with soy sauce, pickled ginger, and wasabi on the side.