Philadelphia Sushi Roll

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 412kcal

Equipment

  • Bamboo sushi mat wrapped in plastic wrap (recommended) can use a kitchen towel instead

Ingredients

Philadelphia Roll

  • 3/4 cups Sushi rice
  • 2 cups Water
  • 3 TBSP Rice wine vinegar
  • 1 ½ TBSP Sugar
  • ½ tsp Salt
  • 2 sheets Nori seaweed sheets
  • 4 oz Smoked salmon thinly sliced
  • 4 oz Cream cheese cut into strips
  • 1 Cucumber cut into matchsticks
  • Reduced-sodium soy sauce for dipping
  • Pickled ginger for serving
  • Wasabi paste for serving (optional)
  • 2 Fortune Cookies

Miso Soup

  • 2 cups Dashi (Japanese soup stock)
  • 2 TBSP Miso paste
  • 2 TBSP Tofu cubed
  • 2 Scallions thinly sliced
  • 1 Nori seaweed sheets (seaweed) cut into thin strips

Coconut Water

  • 2 cups Coconut water
  • Ice cubes (optional)

Instructions

  • Prep all ingredients per the instructions above.
  • Prepare the Sushi Rice: Rinse sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
  • In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and while it's still hot, gently fold in the vinegar mixture until the rice is well seasoned. Allow the rice to cool to room temperature.
  • Prepare the Philadelphia Roll: Lay a bamboo sushi rolling mat on a clean surface, covered with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic-covered mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
  • Place salmon slices, cream cheese, and cucumber matchsticks on the rice. Roll the bamboo mat firmly to shape the roll.
  • Repeat to make more rolls, then slice each roll into bite-sized pieces.
  • Prepare the Miso Soup: In a saucepan, heat the dashi over medium heat. Dilute the miso paste with some hot dashi in a bowl to create a smooth paste. Stir the diluted miso paste into the dashi.
  • Add tofu, green onions, nori, and mushrooms to the soup. Simmer for 2-3 minutes, avoiding boiling. Taste and adjust seasoning.
  • Serve Philadelphia roll with soy sauce, pickled ginger, wasabi, and miso soup. Enjoy with fortune cookie and coconut water!

Notes

Pro Tip: If you don't have a bamboo sushi mat use a piece of plastic wrap and a kitchen towel to roll the sushi roll up tightly and uniformly.  
Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it

Nutrition

Calories: 412kcal | Carbohydrates: 49g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1073mg | Potassium: 413mg | Fiber: 6g | Sugar: 1g | Vitamin A: 453IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg

Philadelphia Sushi Roll

No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 412 kcal

Equipment

  • Bamboo sushi mat wrapped in plastic wrap (recommended) can use a kitchen towel instead

Ingredients
 
 

Philadelphia Roll

  • 3/4 cups Sushi rice
  • 2 cups Water
  • 3 TBSP Rice wine vinegar
  • 1 ½ TBSP Sugar
  • ½ tsp Salt
  • 2 sheets Nori seaweed sheets
  • 4 oz Smoked salmon thinly sliced
  • 4 oz Cream cheese cut into strips
  • 1 Cucumber cut into matchsticks
  • Reduced-sodium soy sauce for dipping
  • Pickled ginger for serving
  • Wasabi paste for serving (optional)
  • 2 Fortune Cookies

Miso Soup

  • 2 cups Dashi (Japanese soup stock)
  • 2 TBSP Miso paste
  • 2 TBSP Tofu cubed
  • 2 Scallions thinly sliced
  • 1 Nori seaweed sheets (seaweed) cut into thin strips

Coconut Water

  • 2 cups Coconut water
  • Ice cubes (optional)

Instructions
 

  • Prep all ingredients per the instructions above.
  • Prepare the Sushi Rice: Rinse sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
  • In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and while it's still hot, gently fold in the vinegar mixture until the rice is well seasoned. Allow the rice to cool to room temperature.
  • Prepare the Philadelphia Roll: Lay a bamboo sushi rolling mat on a clean surface, covered with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic-covered mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
  • Place salmon slices, cream cheese, and cucumber matchsticks on the rice. Roll the bamboo mat firmly to shape the roll.
  • Repeat to make more rolls, then slice each roll into bite-sized pieces.
  • Prepare the Miso Soup: In a saucepan, heat the dashi over medium heat. Dilute the miso paste with some hot dashi in a bowl to create a smooth paste. Stir the diluted miso paste into the dashi.
  • Add tofu, green onions, nori, and mushrooms to the soup. Simmer for 2-3 minutes, avoiding boiling. Taste and adjust seasoning.
  • Serve Philadelphia roll with soy sauce, pickled ginger, wasabi, and miso soup. Enjoy with fortune cookie and coconut water!

Notes

Pro Tip: If you don't have a bamboo sushi mat use a piece of plastic wrap and a kitchen towel to roll the sushi roll up tightly and uniformly.  
Pro Tip: Dampen your hands with water to prevent the rice from sticking when working with it

Nutrition

Calories: 412kcalCarbohydrates: 49gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 1073mgPotassium: 413mgFiber: 6gSugar: 1gVitamin A: 453IUVitamin C: 10mgCalcium: 39mgIron: 2mg
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