🍣 Philadelphia Roll (Smoked Salmon Sushi Roll)
Makes: 2 rolls (about 12-16 pieces)
Time: ~30–40 minutes (including rice prep)

Ingredients:
🧂 For the Sushi Rice:
1 cup sushi rice (short-grain)

1¼ cup water

2 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

🍣 For the Filling:
4 oz smoked salmon (sliced into thin strips)

2–3 tbsp cream cheese (preferably block-style, chilled & cut into strips)

½ cucumber (julienned, seeds removed)

🌿 Optional Extras:
Avocado (thin slices)

Scallions or chives (for a little extra flavor/kick)

Sesame seeds (white or black)

🍘 For Assembly:
2 sheets of nori (seaweed)

Bowl of water with a splash of rice vinegar (to dip hands)

Bamboo sushi mat (wrapped in plastic wrap)

Instructions:
1. Cook the Sushi Rice:
Rinse the rice under cold water until it runs clear.

Combine rice and water in a pot or rice cooker. Cook as per usual (about 15 min simmer, 10 min rest if stovetop).

While it’s cooking, mix vinegar, sugar, and salt in a small bowl until dissolved.

Once rice is cooked, gently fold in the vinegar mix. Let cool to room temp (but not cold).

2. Prep the Fillings:
Cut the salmon, cream cheese, and cucumber into long, thin strips.

If using avocado or scallions, prep those too.

3. Assemble the Rolls:
Place your bamboo mat down and lay a sheet of nori shiny-side down.

Wet your hands and spread about ¾ cup of rice evenly over the nori, leaving a 1-inch strip at the top edge.

Lay salmon, cream cheese, and cucumber across the center of the rice (horizontally).

Optional: Sprinkle sesame seeds or lay thin avocado slices for extra flair.

4. Roll it Up:
Using your fingers to hold the filling in place, use the bamboo mat to roll the bottom edge over the filling.

Keep gentle but firm pressure as you roll. Seal the edge with a little water.

5. Slice:
Use a very sharp, wet knife to slice the roll into 6–8 even pieces.

Clean the knife between cuts for clean slices.

Serving Suggestions:
Serve with soy sauce, pickled ginger, and wasabi.

A drizzle of sriracha mayo or eel sauce on top is great for an extra kick.