Rolls with Philadelphia cheese and salmon
12 servings
90 minutes
Philadelphia cheese and salmon rolls are a gastronomic embodiment of tenderness and harmony. Originating as a variation of traditional sushi, they quickly gained popularity due to their soft taste and exquisite combination of ingredients. The delicate Philadelphia cream cheese wraps around slices of lightly salted salmon, creating a delightful balance between creaminess and a hint of fishy saltiness. Wrapped in rice with fragrant rice vinegar and nori, these rolls have the perfect texture and flavor. They are served with ginger, wasabi, and soy sauce, adding spiciness and depth. This type of roll has become beloved not only in Japan but around the world for its versatility and soft flavor that captivates both sushi lovers and those taking their first steps into Japanese cuisine.
1
Rinse a cup of special sushi rice several times, transfer it to a pot and add water in a ratio of 1:1–1.2. Place the pot over medium heat, bring the rice to a boil, reduce the heat and cook for about 20 minutes without removing the lid. After that, let the rice sit for about fifteen minutes, transfer it to a bowl and season with rice vinegar mixed with salt and sugar.
- Round rice: 500 g
- Rice vinegar: 2 tablespoons
2
Place the nori sheet shiny side down on the bamboo mat, aligning the edge of the seaweed with the edge of the mat. Spread the sushi rice while moistening your palm with water. Leave a small strip free at the edge closest to you and offset it at the far edge. There's no need to press the rice; the grains will stick together on their own.
- Dry seaweed nori: 1 piece
3
Place the Philadelphia cheese in the center.
- Philadelphia cheese: 175 g
4
Slice the salmon evenly and place cheese on top.
- Lightly salted salmon: 300 g
5
Lift the edge of the mat and carefully roll it up.
- Dry seaweed nori: 1 piece
6
Send the prepared sausage to cool in the refrigerator for 7 minutes, then cut it into equal parts with a sharp knife.