Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets of nori
- 1/2 avocado, sliced
- 4 oz. smoked salmon, sliced
- 4 oz. cream cheese, softened
- 1 tablespoon sesame seeds
Special equipment needed:
- Bamboo sushi mat
- Sharp knife
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and add it to a pot with 1 1/4 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Remove from heat.
3. Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir gently to combine.
4. Place a sheet of nori on top of the bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange the avocado, smoked salmon, and cream cheese in a line across the center of the rice.
6. Use the bamboo mat to roll the sushi tightly, starting at the bottom and rolling towards the top. Use your fingers to press the roll firmly as you go.
7. Sprinkle sesame seeds over the top of the roll.
8. Use a sharp knife to slice the roll into 8 pieces.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 2-4 people
Nutritional information:
- Calories: 360
- Fat: 17g
- Carbohydrates: 38g
- Protein: 14g
Substitutions for ingredients:
- Instead of smoked salmon, you can use cooked shrimp or crab meat.
- Instead of cream cheese, you can use vegan cream cheese or tofu cream cheese.
Variations:
- Add cucumber or carrot slices to the filling.
- Use brown rice instead of sushi rice.
- Add a drizzle of spicy mayo or eel sauce on top of the roll.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the roll, wiping the blade clean between each cut.
- Serve with soy sauce and wasabi on the side.
Storage instructions:
- Store leftover sushi rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, wrap the sushi rolls in damp paper towels and microwave for 30 seconds.
Presentation ideas:
- Arrange the sushi rolls on a platter and garnish with pickled ginger and wasabi.
Garnishes:
- Sesame seeds, pickled ginger, wasabi
Pairings:
- Green tea, sake
Suggested side dishes:
- Miso soup, seaweed salad
Troubleshooting advice:
- If the rice is too sticky, rinse it more thoroughly before cooking.
- If the roll falls apart, use more pressure when rolling and make sure the filling is tightly packed.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Keep the sushi rolls refrigerated until ready to serve.
Food history:
- The Philadelphia Roll was invented in the 1980s by a sushi chef in Philadelphia who wanted to create a sushi roll that would appeal to American tastes.
Flavor profiles:
- The Philadelphia Roll is creamy, salty, and slightly sweet, with a hint of nuttiness from the sesame seeds.
Serving suggestions:
- Serve the Philadelphia Roll as an appetizer or as part of a sushi platter.
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