Philadelphia Roll
Philadelphia Roll is a famous American variation of sushi.
This sushi roll combines smoked salmon and cream cheese, creating a rich, creamy flavor that is very easy to enjoy.
When sushi began becoming popular in America, chefs created a style that hid the seaweed inside, added cream cheese, and coated the outside with fish roe or shrimp roe.
This method made sushi more appealing and quickly became popular in the United States.
Ingredients
- Smoked salmon cut into 1 × 1 cm strips: 300 g
- Cooked Japanese rice: 300 g
- Cucumber partially peeled and cut into strips: 200 g
- Cream cheese cut into strips: 300 g
- Crab sticks: 200 g
- Seaweed sheets 20 × 30 cm: 10 sheets
- Fish roe or shrimp roe: 300 g
- Sweet vinegar mixture for sushi rice (same as Japanese-style sushi)
- Sushi rolling mat wrapped with plastic wrap
How to Make
- Prepare the seasoned sushi rice the same way as Japanese-style sushi.
- Wrap the sushi rolling mat with plastic wrap.
- Lay the seaweed sheet down, spread the rice on top, then flip it over.
- Place the smoked salmon, cucumber, cream cheese, and crab sticks on the seaweed side.
- Roll tightly into a sushi roll.
- Coat the sushi roll with fish roe or shrimp roe.
- Cut the sushi into bite-sized pieces.