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–+ servings

Philadelphia Roll (3 Different Styles)

The Philadelphia roll is the perfect roll for sushi beginners, especially those that may be a bit hesitant to try raw fish. The combination of smoked salmon and cream cheese gives it a smokey and rich, creamy flavor while adding some sliced cucumber gives it a light and refreshing twist. In this recipe I make three different variations of the Philadelphia roll. Try them all and see which one you like best!
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VIDEO

Prep Time30 minutes
Total Time30 minutes
Course Sushi
Cuisine Japanese
Servings 3
Calories 697

EQUIPMENT

  • 1 Makisu (bamboo mat)
  • 1 Cutting board
  • 1 Knife
  • 1 Bowl For cold water to wet hands
  • 1 Serving plate

INGREDIENTS
 

  • 2 cups sushi rice (make ahead)
  • 3 half sheet dried seaweed (nori)
  • 6-8 ounces smoked salmon
  • 4 inches cucumber English or Japanese
  • 2-3 ounces cream cheese plain
  • 1 avocado
  • spicy mayo (drizzle)
  • unagi sauce (drizzle)
  • toasted sesame seeds
  • wasabi
  • pickled ginger
  • soy sauce

INSTRUCTIONS

Preparation

  • Gather all ingredients.
  • Prepare the cucumber by cutting it into half-inch wide sticks or peel it using the katsuramuki technique (refer to above).
  • Cut avocado in half and use one side to make ½-inch thick slices while the other half is cut into ⅛-inch slices (refer to above).
  • Cut block of cream cheese cross-wise into ½-inch thick pieces (3 pieces). Now take each piece and cut it into thirds lengthwise.

Preparing the Roll

  • Prepare the makisu (bamboo rolling mat) by wrapping it with plastic.
  • Lay the makisu down onto a cutting board with the bamboo sticks running horizontally.
  • Place a sheet of nori onto the makisu with the rough side up.
  • Wet both hands lightly and grab a ball of sushi rice about the size of an apple.
  • Spread it across evenly on the nori, making sure to get all the way to the edges and corners.
  • Sprinkle toasted sesame seeds onto the rice (optional).
  • Flip the nori over so that the rice side is down. Leave about an inch of space from the bottom of the makisu to the bottom of the nori (this makes it easier to roll).

Adding Fillings (Roll #1 - Classic Philadelphia Roll)

  • Add cream cheese, smoked salmon, and cucumber slices evenly across the middle of the nori, from one end to the other.

Rolling

  • Lift the bottom end 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 completely.
  • Pull the makisu from the top (far) end 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 the mat until the nori overlaps onto itself, and then gently apply pressure from all sides using the makisu.
  • Press in on the ends of the roll to clean the edges.

Roll #2 - Salmon Layered on Top

  • Follow the same process for the second roll, but the fillings are cream cheese, cucumber, and avocado.
  • After making the roll, layer sheets of smoked salmon on top of the rice. Slightly overlap each piece so that it covers the entire roll (excluding the bottom).
  • Gently shape the roll again using the plastic-wrapped makisu.

Roll #3 - Avocado Layered on Top

  • Follow the same process for the other rolls but the fillings are cream cheese, smoked salmon, and cucumber.
  • After making the roll, cut the other half of avocado into thin slices (refer to instructions above).
  • Spread the slices out carefully until it's roughly the same length as the roll.
  • Carefully slide your knife under the spread out avocado slices and place it on top of the roll. Be extra cautious when removing the knife.
  • Gently shape the roll again using the plastic-wrapped makisu.

Cutting and Plating

  • Place roll onto the cutting board without the makisu.
  • Keep the plastic wrap on while cutting rolls with toppings (like salmon or avocado). Leave the top section of the plastic still intact though so it can easily be removed in one piece.
  • Make sure knife is clean and wet it right before you start cutting.
  • Cut the roll right down the center in half first, and then each half into halves again, and now each quarter into halves again. This should total 8 even pieces.
  • Arrange the rolls neatly on a plate and add a drizzle of spicy mayo and unagi sauce (optional). Serve with some wasabi, pickled ginger, and soy sauce on the side.

NUTRITION

Calories: 697kcalCarbohydrates: 108gProtein: 21gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 32mgSodium: 518mgPotassium: 552mgFiber: 8gSugar: 1gVitamin A: 455IUVitamin C: 7mgCalcium: 47mgIron: 3mg
Keyword Philadelphia roll
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