Ingredients for Philly Roll Sushi
- 4 ounces cream cheese, softened
- 4 ounces smoked salmon, sliced thin
- 1/2 english cucumber, peeled and cut into matchsticks
- 2 sheets nori
- 2 cups sushi rice, cooked
- 2 teaspoons toasted sesame seeds
- 1/4 cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- a little water
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How to Make Philly Roll Sushi
- Place one sheet (8.25 x 7.75 inches) of sushi nori seaweed on a bamboo rolling mat, shiny side down.
- Lightly spread 1 cup of prepared sushi rice over the nori, leaving a 1.5-inch strip of nori bare at the top edge closest to you.
- Arrange your toppings lengthwise in the center of the rice. (See ingredient list for suggested amounts)
- Using the bamboo mat, lift the bottom edge of the nori over the filling, tucking the rice tightly around the ingredients.
- Continue rolling tightly, using the mat to apply even pressure as you roll the sushi towards the top edge.
- Moisten the bare nori strip with a little water to seal the roll.
- Gently tighten the roll by pressing firmly along its length.
- Repeat steps 1-7 to make a second roll.
- Using a sharp, wet knife, cut each roll into eight equal pieces.
- Serve immediately for the best flavor and texture!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
63g
Carbs
14g
