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
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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