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Philadelphia roll with smoked salmon
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
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
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
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
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
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