Roll "Philadelphia"
4 servings
30 minutes
The 'Philadelphia' roll is a masterpiece of Japanese cuisine, known for its delicate taste and harmonious combination of ingredients. Emerging in the late 20th century, it quickly gained popularity worldwide due to the cream cheese that adds softness and balances the flavors of fish and vegetables. Salmon, fresh avocado, and crunchy cucumber create an exquisite duet of textures, while wasabi adds spiciness. This roll features a special preparation technique — the rice with filling is wrapped in nori and topped with thin slices of salmon for an appetizing appearance. 'Philadelphia' is perfect as a standalone dish or paired with soy sauce, wasabi, and pickled ginger. It's a true celebration of flavor for sushi lovers!
1
Place the nori seaweed shiny side down on the makiso.
- Dried nori seaweed: 1 g
2
Spread the rice evenly on the pressed nori seaweed, moistening your hands with tezu, leaving a 1 cm edge without rice at the far side. Flip the sheet so that the rice is on the surface of the bamboo mat.
- Sushi rice: 120 g
3
In the middle of the nori seaweed, spread wasabi, then add Philadelphia cheese.
- Wasabi: to taste
- Cream cheese (Philadelphia): 35 g
4
Cut the peeled cucumber and avocado into strips and place them in the center of the nori.
- Avocado: 1 piece
- Cucumbers: 1 piece
5
After filling the roll, start rolling it carefully, then gently press on the mat. Squeeze in the middle and form a log from the roll.
6
Slice the salmon into thin pieces and place it on the roll, pressing it down slightly.
- Salmon: 60 g
7
Cut the 'Philadelphia' roll into 6 equal pieces and serve with pickled ginger, wasabi, and soy sauce.
- Pickled ginger (gari): to taste
- Wasabi: to taste
- Soy sauce: to taste
