Traditional Philadelphia Roll
Ingredients:
Sushi Rice:
- 1/2 cup Japanese short-grain rice in 1/2 cup water, cook
- 1 tbsp rice vinegar
- ½ tbsp sugar
- ¼ tsp salt
Sushi Roll Fillings:
- 2 oz smoked salmon (about two pieces)
- 2 tbsp cream cheese (cut into strips)
- ½ cucumber, julienned
- 2 sheets dry nori paper
Directions:
Cook Perfect Sushi Rice
Rinse the rice 4 to 5 times until water runs mostly clear. Cook rice with water (use a rice cooker or on the stovetop). Carefully warm vinegar, sugar, and salt until dissolved (be sure not to boil). Fold seasoning into hot rice gently. Fan if you want that glossy, sushi-chef vibe. Let cool to room temp (never the fridge!).
Assemble the Roll
Place nori shiny side down on a bamboo mat. Spread a thin, even layer of rice, leaving 1 inch bare at the top. Flip rice-side down (this makes it inside-out, Philly-style). Add salmon, cream cheese, and cucumber across the center. Roll tightly using the mat. Seal with a little water.
Cut into 8 pieces with a wet knife. Serve with soy sauce, pickled ginger, and wasabi. Enjoy!