Philadelphia roll with smoked salmon

Cookinero 20 Mar 2025

Although the Philadelphia roll is Japanese, it was first cooked in New York by an American chef. The roll has become so popular that it is known and cooked all over the world. The roll base consists of rice, smoked salmon and Philadelphia cheese. You can add variety to it with cucumber and avocado. Philadelphia cheese can be replaced with any other cream cheese.

How to cook Philadelphia roll with smoked salmon

Step 1

Philadelphia roll with smoked salmon

Place the rice on the nori. Take a makisu mat and cover it with cling film. Place half a sheet of nori on top. Wet your hands and place the required amount of cooked rice in the center of the sheet. Distribute the rice in the center of the sheet along its entire length, without pressing. Leave about 1 centimeter of nori without rice on one side, and on the other side, leave the rice 1 centimeter beyond the edge of the nori. Carefully turn the sheet with rice over so that the side without rice on the nori is closer to you.

Step 2

Philadelphia roll with smoked salmon

Put the cheese. Put the Philadelphia cheese in the center and roll the roll, lifting the edge of the mat and wrapping the filling. The edges of the nori should connect, and the filling should be wrapped on all sides. Make sure that the cheese does not come out. Use the mat to give the roll the correct shape.

Step 3

Philadelphia roll with smoked salmon

Place the fish on the rolls. Place the salmon slices close to each other on the cling film in front of the roll. Use the mat to wrap the roll with the fish pieces.

Step 4

Philadelphia roll with smoked salmon

Cut the roll. Take a sharp knife, wet it with water and cut it into 8 portions. Transfer the finished rolls to a plate.

Philadelphia roll with smoked salmon - FAQ About Ingredients, Baking Time and Storage

Yes, you can use fresh salmon, tuna, or even cooked shrimp as alternatives. For a vegetarian option, try thinly sliced cucumbers or avocado.
They are best eaten within 24 hours. Store them in an airtight container with cling film tightly wrapped to maintain freshness.
Yes, you can use cauliflower rice or skip the rice altogether for a lighter version. Adjust seasoning to taste.
Use a very sharp knife dipped in water before each cut. Clean the knife between slices for the cleanest results.
Yes, but assemble them no more than a few hours before serving for the best texture. Keep them refrigerated until ready to serve.
Serve with soy sauce, pickled ginger, wasabi, or a drizzle of spicy mayo for added flavor.
Freezing is not recommended as the texture of the rice and fish will degrade upon thawing.
Replace the smoked salmon with avocado or marinated tofu, and ensure the cheese is vegetarian-friendly.
Use a clean kitchen towel or parchment paper as a substitute, though a mat provides the best control.
Yes, adjust the amount of rice and filling proportionally. Smaller rolls are great for appetizers, while larger ones make a hearty meal.

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