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Philadelphia Rolls Recipe

Philadelphia Rolls Recipe

The recipe we are sharing with you today is for Philadelphia rolls, a salmon based sushi roll!

Ingredients – Makes 2 Servings

Tools Needed

Optional Extras

Step 1
Thoroughly rinse 1/2 cup of sushi rice in cool water using a mesh strainer. Rinse until water runs clear then shake it a little to drain through the strainer.

Step 2
In a medium saucepan, add rice and 2/3 cup cold water and heat to high. Bring to a boil then reduce heat to low and cover. Cook for 20 minutes covered, then remove from heat (keeping lid on) and allow rice to steam for an additional 10 minutes. 

Step 3
Transfer to a non-metallic bowl and fluff with a fork. Add 2 TBSP of seasoned rice vinegar and mix well. Allow to cool while you prep the rest of your sushi ingredients.

Step 4
Roll/shape chilled cream cheese into ropes long enough to spread across your seaweed sheet horizontally. Set aside.

Step 5
Slice salmon into strips. If adding optional cucumber or scallions (or add them both – they’re so tasty every which way!) prep those as well. Cut cucumber into matchsticks and then use only the green parts of the scallions.

Step 6
Next line a bamboo mat with plastic wrap, or just plastic wrap, and top with nori, rough side facing up.

Step 7
Spread rice thinly on the seaweed sheet and turn it so that the rectangle is vertical/tall. For seaweed on the outside, place toppings directly on the rice. For rice on the outside with the filling inside, flip your sheet of nori so the rice is touching the plastic wrapped mat and place filling directly on the nori.

Step 8
In a horizontal row about an inch from the bottom, place sliced salmon, cream cheese, and optional veggies on top of your rice.

Step 9
Grab the nori and the mat, and roll approx. 1/4 of the mat over the filling and gently squeeze (so it sticks) to the rice below it and unfold the bamboo mat. Repeat the process until you’ve rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal. 

Step 10 – Final
Slice each roll into 6 bite-sized discs with a sharp chef’s knife. Sprinkle the cut side with sesame seeds and serve.


Credits to Jenn Laughlin from Peas and Crayons: 


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