Philadelphia Rolls

So as promised, I made Philadelphia rolls two nights ago. I’ve been having a hell of a time working with WordPress to get my pictures aligned, and I won’t go so far as to say I’ve been successful, but at least the sushi came out alright, pretty good for my first time.
Here’s the recipe I used.

Ingredients

4 oz fresh salmon

1/2 fresh cucumber

4 oz cream cheese

Sushi Rice

Nori


First, you should prepare the sushi rice. Follow the link for a guide onhow to make sushi rice. While the rice was cooling, I cut up the other ingredients that are part of the Philadelphia Roll.The first ingredient I prepared was the cucumber.

 

 

 

 

 

 

 

 

I peeled the cumber, cut it in half lengthwise and into quarters, cleaned out the seeds and then trimmed it into 8′ segments of about a quarter-inch square.

 

 

 

 

 

 

 

 

I took a normal block of cream cheese and trimmed it into an 8′ strip with approximately the same dimensions as the cucumber strip. To help cut the cheese, use a sharp knife with the blade dipped in hot water.

 

 

 

 

 

 

 

Then I took my fresh salmon filet and used a very sharp knife to again trim it into approximately 8′ segments. Usually smoked salmon is used, but raw salmon can be used if it’s very fresh and from a trustworthy vendor.

 

 

 

 

 

 

 

 

The last step I had to do was lay out the ingredients on my rice and nori and roll it up tightly. After that I cut it into pieces and enjoyed my first-ever sushi!

This entry was posted in Maki Rolls and tagged , , , . Bookmark the permalink.

11 Responses to Philadelphia Rolls

  1. hi… is it easy to use plastic wrap for rolling the sushi? I couldnt find a rolling mat, so im looking for alternate ways for rolling it… great post :D

    • David says:

      Plastic wrap isn’t ideal at all, but it’s good for rolling uramaki (the inside out roll) because the rice doesn’t stick to the plastic wrap nearly as much as the bamboo mat. Sometimes you’ll see them use a plastic wrapped bamboo mat in sushi bars.

  2. Cara Disney says:

    You ought to really think about steering this blog into a serious authority in this market. You clearly have a fundamental understanding of the topics all of us are looking for on this site anyways and you could potentially even earn a buck or three off of some ads. I would look into following recent trends and increasing the volume of posts you put up and I guarantee you’d begin seeing some easy traffic in the near future. Just a thought, good luck in whatever you do!

  3. Hi there may I use some of the information here in this post if I provide a link back to your site?

  4. Philadelphia rolls are excellent in taste and I like to have during my abroad life.

  5. Maggie says:

    Love this site!!!!!!

  6. D'Arcy says:

    Hello. Most Philadelphia rolls are inside-out rolls (seaweed on the inside). While your rolls look tight and cylindrical, there is too much rice. Also too much cream cheese. Additionally, the salmon should be smoked and thinly sliced. Finally, true Philly rolls feature scallions, not cucumber. Nice try though.

    • David says:

      Hi D’Arcy. As this was the first sushi roll I ever made, there were quite a few things that are incorrect about it.

      You’ll have to cut me some slack until Philly Rolls: Reprise comes around and I get to remake these sad looking things.

      Also, it’s my understanding from both personal experience and general consensus on the web that while the smoked salmon and cream cheese are requisites for a Philly Roll, the cucumber and scallions are optional.

      I personally don’t care much for the taste of green onion, so I left them out. I’ll make sure to mention it when I re-make the post.

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>