With all the sushi recipes out there, this one is particularly unique. It’s a mix of both American and Japanese food, made of inside-out sushi rolls stuffed with smoked salmon and the all too known American Philadelphia cheese.
It’s also known as Philly roll sushi or Japanese bagel roll. The heavenly cream cheese filling mixed up with the smokiness of the salmon gives an incomparable delicious taste!
Despite the high-calorie content of this recipe, 320 calories per roll, yet its mouth-watering taste is so worth it!
Some Tips To Consider When Making This Recipe
- Using Japanese short-grain rice is highly recommended in this recipe, giving a much fluffier outcome. Use the High-quality type with a 1:1 ratio with the water to maintain this fluffiness even after its compression in the roll.
- Make sure you have some Tezu water in a small bowl when rolling the sushi to prevent the rice from sticking to your fingertips. It’s fairly easy to make. You just need to mix 1/4 cup of water and 2 teaspoons rice vinegar together.
- Squeezing the rolls while and after rolling them gently with your hands prevent the rolls from falling apart.
- To lower the calorie content of this recipe, you can use any low-fat cheese you prefer instead of the Philadelphia cheese.
- When buying nori sheets, make sure they are all of the same thickness with no holes. Also, check their colors. They should be mostly black with green hues. Fresh ones are more crispy and liable to break when folded in half.
- Choose the salmon with bright color and avoid the very dense colored ones, as it might be a bit mushy and unpleasant.
Philadelphia Roll Recipe
For the sushi rice
- 1 For the sushi rice
- 1 cup of water
- 1 tablespoon of sushi vinegar (optional) ( made by mixing 1 tablespoon of rice vinegar and ½ tablespoon of sugar together)
For the Philadelphia roll
- 4 oz of smoked salmon
- 4 oz of cream cheese ( cut into half –inch strips)
- 2 nori sheets
- 1 tablespoon of sesame seeds
- Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch. Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
- Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar or the mix of rice vinegar and sugar. Leave them aside and start preparing the sushi rolls.
- Assemble the sushi rolls: Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
- Spread only ½ of the nori sheet on the mat with the shiny surface facing the mat.
- On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet.
- Flip the Nori sheet so that the rice layer is facing the rolling mat.
- Put the fillings made of (folded smoked salmon, 1/2 – inch each, cucumber, cream cheese) on the nori sheets.
- With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
- Sprinkle the sesame seeds on top after removing the rolling mat.
- Cut the roll into bite-sized pieces (about 8 pieces). Dish up and enjoy!