Best Philadelphia Roll Recipe – How To Make Philadelphia Sushi

philadelphia roll sushi

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

Advertisement – Continue Reading Below

Yields:

2

Prep Time:

0

hours

20

mins

Total Time:

1

hour

45

mins

Pickled Onions

1/2


small red onion, thinly sliced

1/2 c.

unseasoned rice vinegar

Rice

1 1/3 c.

water, plus more for rinsing rice

1


(2 “) piece combo (optional)

1 tbsp.

unseasoned rice vinegar

Rolls

2 tbsp.

everything bagel seasoning, divided

4 oz.

smoked salmon, divided

4 oz.

cold cream cheese, cut into 1/2 “-thick strips, divided

1


Persian cucumber, seeds removed and julienned, divided

Soy sauce, wasabi, and pickled ginger, for serving

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Pickled Onions

In a small bowl, stir onion and vinegar. Set aside to pickle, stirring occasionally, while preparing rice.

Rice

  1. In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.
  2. In a rice cooker or medium saucepan, combine soaked rice, 1 1/3 cups water, and kombu, if using. If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard combo.
  3. Spread rice on a small baking sheet or 13 “-by-9” baking dish. In a small bowl, whiskey vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.

Rolls

  1. On a bamboo sushi mat, arrange 1 nori sheet shiny side up. Using wet fingertips, spread about 1 cup rice evenly over entire surface of nori. Sprinkle rice with 1 tablespoon everything bagel seasoning.
  2. Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice. Place one palm on top of plastic, centered over nori. Slide your other hand under bamboo mat and flip so plastic is on work surface. Remove mat, place mat next to plastic, then slide plastic back onto mat (rice should be facing down). Pull edges of plastic to make sure they’re covering mat.
  3. Arrange half of salmon on long edge of nori closest to you. Drain pickled onions and arrange half of onions next to salmon. Arrange half of cream cheese pieces on top of onions, then half of cucumber pieces on top of salmon.
  4. Using bamboo mat, roll nori over fillings. Lift bamboo mat so it doesn’t get stuck inside roll, then continue to roll up to reach edge of nori farthest from you. Using mat, gently pinch and press roll to make sure it’s tight, then unroll bamboo mat and plastic.
  5. Cut roll into 8 pieces. Repeat with remaining nori, rice, and fillings. Serve with soy sauce, wasabi, and ginger alongside.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

philadelphia sushi roll

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

.

Leave a Comment