Philadelphia Roll
intro
Creamy, briny, and crisp, the classic Philadelphia Roll pairs smoked salmon, smooth cream cheese, and cucumber in seasoned sushi rice for a beloved, approachable sushi favorite.
Ingredients
Steps
Rinse 270g (1.5 cups) short-grain sushi rice under cold running water for 2-3 minutes until runoff water is nearly clear, not milky. Combine rinsed rice with 360ml (1.5 cups) cold water in a rice cooker, and cook on the standard white rice setting for approximately 15 minutes; do not lift the lid during cooking. Once the cycle completes, let the rice rest covered for 10 minutes off heat, then transfer to a wide, non-metallic shallow bowl. Gently fold in 45ml (3 tablespoons) seasoned rice vinegar with a flat bamboo rice paddle, fanning the rice continuously as you fold to cool it to 22-24°C (72-75°F), taking care not to mash or overwork the rice grains.
While the rice rests, prep fillings and set up your station. Cut the chilled 113g block of full-fat cream cheese into 6mm (1/4-inch) thick, 10cm (4-inch) long strips. Seed the 150g English cucumber and cut it into matchsticks of the same size. Pat the 225g thinly sliced smoked salmon lightly with paper towels to remove excess surface moisture (which causes soggy rolls). Arrange all fillings on a small plate within arm’s reach, alongside a small bowl holding 120ml (1/2 cup) cold water mixed with 5ml (1 teaspoon) rice vinegar for dipping fingers and sealing rolls.
Place a bamboo sushi rolling mat (makisu) on your clean counter, wrapping it tightly in plastic wrap for easy cleanup if desired. Take one full roasted nori sheet, fold it gently along its crosswise center to crease, then tear or cut along the crease to make two equal rectangular halves. Place one nori half shiny-side down on the mat, with its long edge parallel to the edge of the counter closest to you. Dip your fingertips in the prepared vinegared water to prevent rice from sticking to your hands.
Scoop 75g (roughly 1/3 cup) of cooled seasoned rice, and spread it in a thin, even, tight layer across the entire rough surface of the nori, leaving a 1cm (1/2 inch) wide bare strip of nori along the top long edge for sealing. Sprinkle 1/4 teaspoon of toasted white sesame seeds evenly over the rice surface, then gently flip the nori over so the rice-coated side is pressed flat against the bamboo mat, and the bare nori strip is positioned at the top, farthest from you.
Lay fillings in a single, neat horizontal line across the center of the exposed nori surface (the side now facing up after flipping). Use 2-3 slices of smoked salmon, 2 strips of cream cheese, and 2-3 cucumber matchsticks per roll, taking care not to pile fillings higher than 1cm (1/2 inch) to avoid bursting the roll during shaping.
Use your thumbs to lift the bottom edge of the bamboo mat up and over the line of fillings, tucking the mat edge tightly against the fillings to form a firm core. Squeeze gently along the length of the mat to shape the roll into an even 4cm (1.5 inch) diameter cylinder. Dab a small amount of vinegared water along the bare top nori strip to moisten it, then roll the log forward to press the moistened edge against the roll, sealing it closed. Hold the mat-wrapped roll for 10 seconds, applying light even pressure to set the seal. Repeat this process with remaining nori, rice, and fillings to make 8 total small rolls.
Dampen a sharp, thin-bladed knife with vinegared water between every cut to prevent rice from sticking. Slice each rolled log into 4 even 2.5cm (1 inch) thick pieces, wiping the blade clean after every 2 cuts for smooth edges. Arrange the sliced pieces cut-side up on a serving platter, sprinkle with the remaining toasted sesame seeds, and serve with optional pickled ginger, wasabi, and low-sodium soy sauce on the side.
Tips
2.Avoid overstuffing rolls: if fillings are piled higher than 1cm (1/2 inch), they will burst out the sides during rolling, leading to misshapen, messy pieces that won’t hold their shape.
3.Serve rolls immediately after cutting for best texture; do not refrigerate assembled rolls, as cold temperatures will make sushi rice hard and gummy, and cause cream cheese to stiffen unpleasantly. Seasoned rice can be held covered at room temperature for up to 2 hours before rolling.
OMG I was so intimidated to make sushi at home but this Philly roll recipe is SO easy! Took me exactly 35 minutes start to finish, just like the cook time says, and the cream cheese + salmon combo hits exactly like the ones I get at my local takeout spot. Game changer for my weekly meal prep!
Solid recipe! Tasted great, I just added a little extra cucumber for crunch because I love that texture. Brought these to a potluck last weekend and they were gone in 10 minutes flat. Only reason it’s not 5 stars is I struggled a little getting the roll tight the first time, user error for sure.
My kids loved it! I’ve been trying to find fun weekend cooking projects to do with my 8 and 10 year old, and this was perfect. They loved helping spread the rice and add the fillings, no fancy equipment needed. We’re already planning to make these again for our next family movie night.
I swapped the salmon for marinated tofu to make this vegan and it SLAPPED. The cream cheese (I used dairy free chive and onion) was so creamy, didn’t even miss the fish. Who knew homemade sushi was this easy?
As someone who’s spent way too much money on sushi delivery over the years, this recipe saved me so much cash. I made a double batch on Sunday and had lunches for the whole work week. The ratio of cream cheese to salmon is perfect, not too much of either. 10/10.
Tasted fine, but I think I messed up the water ratio for my sushi rice? It came out a little mushy, which made rolling a total mess. Will give it another shot next time with less water, that’s 100% user error not the recipe. Flavor was spot on though, even with mushy rice.
Made these for my daughter’s graduation party and people were begging for the recipe! I cut them into bite sized pieces and served them with soy sauce, wasabi, and pickled ginger on the side. Even my picky mother in law went back for thirds!
First time ever making any kind of sushi and I cannot believe how good these turned out! I watched a 2 minute video on how to roll with a bamboo mat and followed this recipe exactly, zero issues. Even my roommate who’s a total sushi snob said they tasted restaurant quality.
Really good! I stirred a little sriracha into the cream cheese for a tiny kick, which was chef’s kiss. My only tiny note is that I wish the recipe specified to use short-grain sushi rice up front, I almost grabbed regular long grain from my pantry which would’ve been a disaster. Ended up running to the store last minute to grab the right stuff.
Y’all, I was so skeptical about making sushi at home in my tiny Georgia kitchen but this was so straightforward. The cook time was totally accurate, I didn’t even need any special tools besides the cheap bamboo mat I picked up at the grocery store for $3. SO good.
Added these to my weekly meal prep rotation and I’m never going back. Each roll is so filling, I pair it with a side of edamame and miso soup for a perfect light lunch. Way cheaper and healthier than grabbing takeout on my lunch break.
Made these in my dorm room with a rice cooker I got for my birthday and they went crazy. My whole floor was knocking on my door asking for a bite. 10/10, easy enough to make even with a tiny dorm kitchen and zero fancy skills.
Made these on a rainy Saturday when I didn’t feel like leaving the house and it was the perfect cozy cooking project. I added a little avocado inside too, which paired so nicely with the cream cheese and salmon. Will absolutely be making these again.
I’ve been making sushi for years and this is the best Philly roll recipe I’ve tried. The balance of flavors is exactly right, no weird extra add-ins that overcomplicate the classic. I taught my granddaughter to make these last weekend and she had a total blast.
Really solid classic recipe, no frills, exactly what it says it is. I used smoked salmon instead of raw because that’s what I had on hand, and it gave it that nice salty, smoky flavor I love. Only knocked a star because I wish the rice seasoning measurements were a little more specific, I had to guess a bit on the rice vinegar amount.
These are the perfect post-workout meal! High protein from the salmon, carbs from the rice, not heavy at all but totally satisfying. I’ve been making them twice a week since I found the recipe, my gym buddies are all asking for the link.
I grew up eating Philly rolls at our local Japanese American grocery store in California and this tastes exactly like the ones I got as a kid. Total nostalgia trip, I almost cried when I took the first bite. Thank you for nailing the classic, no weird trendy twists.
Made this for date night with my boyfriend last night and it was so much fun! We turned on music, rolled the sushi together, and ate way too many rolls while we watched our favorite show. Way more fun than going out to a fancy sushi restaurant, and way cheaper too.
Full transparency: I messed up the first two rolls so bad they turned into deconstructed sushi bowls, but the third one was perfect! The flavor is incredible, even the messed up bowl versions tasted amazing. Don’t get discouraged if your first rolls don’t look Instagram-worthy, they still taste so good.