Making Philadelphia rolls. Philadelphia rolls, prepared at home

Philadelphia rolls

Today we will look at how to make the popular Philadelphia rolls at home. This dish has a particularly delicate and pleasant taste thanks to the amazing combination of soft cheese and thin slices of red fish. In this case, the recipe includes a minimum set of products.

Ingredients:

• Sushi rice - 1 large handful;
• Fresh salmon fish - about 100 grams;
• Nori - 1/2 sheet;
• Cream cheese - 80-100 grams.

Step-by-step recipe with photos:

The name and principle of the “Philadelphia” roll was invented by some American sushi master, but it is unknown in honor of an American state or cheese... “Philadelphia” is an uramaki roll, i.e. rice out. This is a large and filling roll.

It consists mainly of rice, nori, cream cheese (ideally Philadelphia, but you can use something else - more budget-friendly) and salmon fish, sometimes additionally adding avocado or cucumber.

To make it easier to cut thin slices of fish at home, you can lightly freeze it.

Place half a sheet of nori with the glossy side on a makisa (in the photo it is a simple mat) wrapped in cling film. With your hands soaked in acidified water, take a good portion of rice, approximately the size of a “snowball.”

Smooth the rice over the nori, but leave about 1 centimeter of nori without rice on one side, and on the other side, extend the rice 1 cm beyond the edge of the nori.

To carefully flip so that the rice is on the bottom and the nori is on the outside, cover them with makis and turn them over.

Then open the makisa again and you will have rice on the bottom, nori on top, as it should be to continue making Philadelphia rolls.

Place a large portion of cream cheese along the middle of the nori using a tablespoon.

Then, using a makisa, begin to roll the roll so that the rice from the protruding edge meets the rice on the nori.

Fix the round section of the roll and unfold it.

Intermediate stage - the uramaki roll is completed.

Cut the fish into very thin slices.

Then place the slices close to each other on the film in front of the roll.

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Using a makis/mat, wrap the fish pieces around the roll.

For the convenience of future accurate slicing, wrap the finished roll in cling film. This method is most convenient for preparing rolls at home or for novice cooks with little sushi experience...

Cut the Philadelphia roll into 6 or 8 pieces.

The Philadelphia roll is ready, serve it with soy sauce and pickled ginger.

Bon appetit!

Composition of California rolls

Sushi is not only delicious, but also incredibly healthy, because it consists of nutritious and satisfying foods. It will help you recognize the components of a dish such as “California” (rolls), photo. The composition of this dish is as follows:

• pressed nori seaweed;
• for sushi;
• dressing made from rice vinegar and sugar;
• fresh cucumber, peeled;
• avocado pulp;
• crab meat (can be replaced with crab sticks);
• tobiko or sesame seeds for garnish;
• wasabi, soy sauce and ginger as flavoring additives.

Philadelphia rolls

Ingredients for making Philadelphia rolls

• Sushi rice - 1 tbsp;
• Purified water - 2 tbsp.;
• Rice vinegar for dressing - 3 tsp;
• Nori seaweed - 2 pcs.;
• Cream cheese 70% - 140 g;
• Lightly salted salmon - 200 g;
• Cucumber - 1 pc.

Philadelphia rolls recipe

1. One of the main and important steps in preparing rolls is properly cooked rice. Because if it turns out not sticky, it will be difficult for you to make rolls from it. So, let's cook the rice. Take the required amount of cereal, pour it into a colander and rinse thoroughly under running water several times.
2. Next, the rice can be cooked either in a slow cooker or in a cauldron. Today I decided to use a cauldron. Pour the washed rice into it.
3. Add the required amount of hot water and wait for it to boil.
4. Then reduce the heat to low, cover with a lid and cook for 12 minutes. The lid must not be opened at this time! Then turn off and let stand for another 10 minutes. DO NOT OPEN THE COVER! We will open it only after 10 minutes, and we will see cooked beautiful and appetizing rice.
5. Pour the rice into a glass bowl and let cool.
6. Now add rice vinegar to the cereal. Mix everything well. The rice is ready, set it aside for a while.
7. Now let's start preparing the filling. Cut the salmon fillet into thin slices. We cut along the entire piece, as thin as possible. It is convenient to do this when the fish is slightly frozen. In my case, the store had already cut fish, but it’s better to take it in pieces. You need to cut the fish, the thinner the better.
8. Wash the cucumber and cut it into long longitudinal slices. If it is a little bitter, you can remove the skin.
9. For convenience, we wrap the mat with cling film.
10. Cut the Nori sheets in half with scissors into two equal parts.
11. Place half a sheet of Nori, rough side up, towards the very edge of the mat.
12. For further work we will need water. To prevent the rice from sticking to your hands, pour water into a bowl and wet your hands in it in the process.
13. Now we begin to form the rolls. Wet our hands in water. We take rice in our palm. Carefully spread it onto the sheet in an even layer. We leave a 1.5 cm free edge at the bottom without rice, and on the contrary we add 1.5 cm higher on top. There is no need to crush the rice.
14. Now cover the Nori with rice with the free edge of the mat.
15. With a sharp movement we turn the workpiece over and open the mat. Now the rice will be on the bottom and the Nori on top.
16. Place a strip of Philadelphia cheese in the center of the sheet.
17. Place the cucumber pre-cut into strips on it. Fits along 2-3 pieces (depending on the size of the vegetable).
18. Now we wrap our roll. Raise the bottom edge of the mat and connect the free edges of the Nori. The filling should remain inside.
19. Then we roll it carefully. Give the roll a beautiful round shape. We release the rolls from the mat. These are some beauties they turned out to be.
20. Now place salmon cut into thin slices on top of each roll. Cover the top with a mat and press lightly again. The result should be a perfect roll.
21. Now, using a very sharp knife, cut the roll into pieces. We wet the knife in water all the time. First, cut it into two equal parts. Then each part into four more. There should be eight pieces in total. You need to wet the knife and clean it of pieces of filling after each time. Otherwise, the roll may break during the cutting process.
22. Philadelphia rolls are ready! Place them beautifully on a plate. We enjoy ourselves and surprise our guests with our delicious culinary masterpiece.

A little about Philadelphia

Despite the fact that sushi is an original Japanese dish, “California” and “Philadelphia” rolls came to us from the USA. Their composition is somewhat different. The last dish was named after the American state in which it was invented about 70 years ago. Some people believe that the name "Philadelphia" was given to the roll because of the cheese of the same name, which is included in its composition.

The idea of ​​creating this roll is based on the fact that Americans did not like the specific taste and smell of nori, and therefore the sushi chef decided to hide them inside. To give the dish a beautiful appearance and rich taste, it was decided to use salted salmon and cream cheese. Chefs and amateurs constantly experimented, adding new ingredients to Philadelphia. Today there are several dozen varieties of this dish.

Philadelphia sushi recipe

Cooking technique

You will need:

• rice - 2 cups;
• water - 2.5 cups;
• salmon (can be replaced with trout) - 600 g;
• ripe avocado (optional);
• cucumber (optional);/li>
• Philadelphia sushi with avocado rice vinegar - 50 ml;
• sugar - 2 tablespoons;
• salt - tablespoon;
• sheet nori - 3 pcs.;
• Philadelphia cream cheese - 300 g;
• wasabi, pickled ginger and soy sauce to taste.

These products are enough to make 6 pieces of Philadelphia sushi; our recipe will help you prepare as many as 48 rolls!

How to cook Philadelphia

It’s probably hard to find a person who doesn’t like Philadelphia rolls. A photo of this dish instantly whets your appetite. Of course, you can enjoy sushi in a restaurant, but it’s much more interesting to cook it yourself. To do this you need to perform the following sequence of actions:

• as in the previous case, you need to boil special rice, then season it with rice vinegar with a small amount of sugar and salt;
• all filling components (fish, as well as vegetables, if you want to use them) need to be cut into strips;
• part of the salmon is cut into wide slices to be used for decoration; moisten a bamboo mat with water or wrap it in cling film for greater hygiene;
• place the rice on the mat in a thin layer, then cover it with a sheet of nori (you can do it differently - distribute the rice over the seaweed, then carefully turn the sheet over);
• Place a strip of cream cheese in the center of the sheet, then place all the other ingredients along it (sometimes the filling consists of only Philadelphia);
• use a bamboo mat to roll the roll;
• the finished roll should be wrapped in pre-prepared slices of salted fish (if salmon is present in the filling, you can limit yourself to sprinkling the roll with sesame seeds);
• Now all that remains is to cut the sushi and place it on a plate.

Those that are prepared with your own hands. To make the dish perfect, follow these recommendations:

• the rolls should be of such a size that you can fit them entirely into your mouth without biting them;
• You should not stir wasabi in soy sauce, as many are accustomed to doing - these additives are used separately;
• In order for the sushi to retain its attractive shape when cutting, the knife must be well sharpened;
• following Japanese traditions, all ingredients must have the same proportions, which will affect not only the appearance of the dish, but also the taste;
• during the cooking time, the rice should be warm (if it has cooled down significantly, it must be reheated);
• do not overuse ginger and wasabi, because their spiciness can overpower the delicate taste of the sushi itself;
• rolls are a perishable dish, and therefore must be consumed within 6 hours after preparation.

Video: making cheese at home

Delicate creamy paste is prepared at home quickly and easily, which is what makes it different from other cheese varieties. Philadelphia serves as a base component in the creation of many delicious dishes from different cuisines around the world. It is used in the preparation of omelettes, terrines, rolls, sushi, smoothies, red fish rolls, American cheesecakes, canapés, various sauces, fruit and chocolate desserts. By watching the video below, you will learn about the secrets of creating a tasty and healthy product.

Homemade cheese recipe without heat treatment

How to make cheese from cottage cheese

Making homemade cheese from yogurt and sour cream

Philadelphia rolls at home, a wonderful and easy recipe, as well as irreplaceable tips for novice housewives on this recipe. For convenience, each stage is accompanied by an original photo.

Ingredients:

• Lightly salted salmon – 200 gr.
• Short grain rice – 100 gr.
• Curd cheese – 70 gr.
• Nori seaweed for sushi – 3 sheets.
• Rice vinegar – 1 tablespoon.
• Salt – ½ teaspoon.
• Ginger, soy sauce - to taste.

Recipe:

1. For Philadelphia rolls we will need to boil short grain rice. I have read many places that you need to use special rice for sushi, but I don’t agree with this opinion. The main thing is to boil it correctly. So, wash the rice in cold water several times until it becomes light.

Pour four times more water into the pan than rice, for example: for half a glass of rice you need 2 glasses of water. Pour the washed rice into boiling water, add salt, stir, cover with a lid and bring the water to a boil again, reduce the burner power by one and cook with the lid on for 15 minutes.

After cooking, tip into a colander and leave for a while until all the water has drained.

2. Place the finished rice in a deep container for easy mixing and add rice vinegar, which is sold in sushi departments (this vinegar will add a unique aroma, as well as sourness, exactly what we need). Mix thoroughly and set aside for a while.

3. Cut the lightly salted salmon fillet into thin slices, as you can see in the photo. Slice the salmon when it is frozen to make thin slices.

4. To prepare Philadelphia, we will use cottage cheese. In terms of taste buds, it is no different from Philadelphia cheese, which is used in sushi bars; let’s say, it turns out to be a kind of compromise.

5. We wrap the mat with cling film so that when preparing the roll, the ingredients do not stick to the woven bamboo. We break the nori sheet into two equal parts and place it on the mat closer to the edge. Place the rice on the prepared sheet of nori, retreating one and a half centimeters from the edge. If you want the rolls to be voluminous, you can add more rice.

6. Next, we fold the other edge of the mat, where the free space is, onto the surface of the rice, carefully turn it over, and as a result, we get a sheet of nori on the top side. Mix the curd cheese and place it on the nori in the middle, from one edge to the end of the other. If anyone doesn’t understand, it’s clearly visible in the photo.

7. Wrap the roll: lift the edge of the mat with both hands on the side where the ingredients are located, do this process with quick hand movements and press tightly, rolling it into a circle.

8. There remains the last stage of wrapping the Philadelphia and, of course, I will describe it to you now. So, we put the initial composition of the roll aside and, pressing it onto the mat, fold the salmon together, then, holding it with a spatula, lay out the wrapped ingredients. In the same way as I described in the seventh paragraph, we collect a full-fledged Philadelphia.

9. In this easy way we prepared the Philadelphia roll at home. Accordingly, when serving, cut the Philadelphia into pieces, put it on a plate, put pickled ginger next to it, put a container with soy sauce, if desired, you can add wasabi (this type of product will appeal to lovers of spicy food). At the final stage, we got two large and voluminous rolls, which should be eaten immediately after preparation.

Cooking time – 1 hour.

Ingredients for 2 servings

Some tips for choosing products:

• Rice vinegar must be made in Japan. Chinese and Western brands often spoil the delicate taste of sushi.
• There are two types of wasabi - seyo and sawa. The latter, although quite expensive, is much better suited for sushi, but it will be a problem to find it in Russian stores.
• The purchased fish should not be frozen; good fish will have the inscription “sushi grade.”

Sushi recipe:

1. Rinse the rice several times, place it in a saucepan and add some kombu seaweed. Pour 200-250 grams of water, bring to a boil, remove the kombu and cook for another 20 minutes over low heat. Then transfer to a container and season with rice vinegar, add a pinch of salt and 1 teaspoon of sugar.
2. Wrap a bamboo mat (makisu) in cling film and place ½ sheet of nori. After wetting your hands with water, spread the cooked rice evenly over it. Leave a small strip (about 2 cm) empty on one of the edges. There is no need to press the rice tightly, as it will stick together on its own. Carefully turn the rice over so that the nori sheet is on top.
3. Now it's time to make the filling. Place about 75 grams of cream cheese in the middle of the nori using a knife or spoon.
4. Lifting the edge of the mat, slowly begin to roll the roll. Once the top meets the bottom, pull the filling towards you. Now press your fingers onto the mat and shape the roll into a square shape by making a few strokes along it. Once it sticks well, lower the makisa.
5. Cut the salmon into small slices and place them on the roll in one layer, pressing them tightly against each other. Cover with the mat again, this time pressing the fish down.
6. Dip a sharp knife in water and cut the roll into equal parts.

How to beautifully serve a finished dish?

Any rolls look most impressive on dishes specially designed for them. But you can arrange them beautifully, not even with an ordinary flat plate. For example, placing a leaf of lettuce or Chinese cabbage under the rolls.

Next to the treat, you can draw any patterns with thick soy sauce. In addition, in restaurants, compositions of the dishes under discussion are always complemented by wasabi, laid out using a pastry bag and intricately folded strips of pickled ginger.

Rolls can also be served on shared dishes. For example, you should try placing them on a round dark wood cutting board, adding fresh herbs and pickled vegetables. In the middle of the composition there are bowls with soy sauce of an original design.

Step 1: prepare sushi - rice.

The first and most important step in preparing rolls is preparing the sushi rice; if you cook it incorrectly, the dish may not turn out! Pour the rice into a deep bowl, fill it with regular cold running water, rinse thoroughly and carefully so as not to lose a single grain, pour the cloudy liquid into the sink. We repeat the process 7 – 9 times
, when the water becomes completely transparent, place the rice in a colander with a fine mesh and leave for
1 hour
.

Step 2: cook sushi - rice.

After 1 hour, transfer the rice to a small non-stick saucepan and fill it with 250 milliliters of clean water.
Place the container on the stove, set to high, cover it with a lid and bring the liquid to a boil. After boiling, cook the rice grains for 5 minutes

, then reduce the stove temperature to the lowest level and cook the rice until all the water has evaporated.
Then, using a kitchen towel to help yourself, remove the pan from the stove. Let the rice sit under the lid closed for another 15 minutes
.

Step 3: season the sushi - rice.

Now take a small bowl and pour 30 milliliters of rice vinegar into it. There we also put 1 tablespoon of sugar and 1 teaspoon of salt. Mix everything until the consistency is homogeneous, and until the sugar grains and salt crystals are completely dissolved. After 15 minutes,
pour the boiled rice with the resulting mixture, simultaneously breaking and mixing the rice lumps with a wooden kitchen spatula. Place the pan with the cooked rice aside and let it cool to room temperature.

Step 4: prepare the ingredients for the filling.

While the rice is cooling, we begin to prepare all the other ingredients that will be needed to prepare this dish.
We rinse the cucumber under running water, carefully cut off the top layer of green skin and dry the vegetable with paper kitchen towels to remove excess moisture. Then we take the avocado, insert the tip of a knife into its pulp and make a circular cut along the entire axis, cutting the fruit into 2 parts. Then we turn the 2 avocado halves opposite each other and separate them. There will be a bone left in one of the parts; remove it using a tablespoon. Then place the fruit and vegetable one by one on a cutting board and cut them into layers up to 5 millimeters

.

Place the cuts on separate deep plates. Next, we print out packages with nori seaweed, salmon, and Philadelphia cheese. a hand solution in a small bowl

, mix 2 tablespoons of rice vinegar and 125 milliliters of boiled, cooled water.

Step 5: form Philadelphia rolls.

When the rice has cooled, you can start forming rolls.
Fold a sheet of nori seaweed in half and cut it into 2 equal parts with a sharp knife. We take a bamboo mat - makisa, put it on the kitchen table and cover it with a sheet of plastic cling film. Place half of the nori seaweed, smooth side down, on the nearest end of the lined makis. Then we wet our hands in a vinegar solution, divide the rice into 2 halves, take 1 part in the palm of our hands and form a tight patty. Place it in the middle of the nori and smooth it out with your hands so that the rice lies in an even layer. Then we cover the rice with the free side of the mat, lightly press it with our palms, turn it over and remove it, the rice will be on the bottom and the nori leaf on top.

Now we place half of the total mass of Philadelphia cheese on it lengthwise, and place 3-4 slices of avocado and cucumber on top of the cheese.

Then we lift the near edge of the mat and, holding the filling with our fingers, roll up the roll. Using a mat, give the roll the desired shape: square, oval or circle.

Afterwards, we put the resulting roll aside, cover the makis with another sheet of plastic cling film and place a layer of salmon on it. Carefully unroll the roll, place it on the fish and wrap the rice “sausage” in the salmon “coat” using the same mat.

It is very
important
that the salmon fits the roll tightly, because during slicing it should not lose its shape! Therefore, during re-shaping, lightly press down the rice roll with your palms.

We remove the polyethylene from the finished roll, arm ourselves with a thin, sharp, preferably Japanese knife, moisten it in clean water and cut the roll into 2 equal parts

.
Then we put them together side to side and cut the rolls into portions 2 to 3 centimeters
, in the end you should get 6 cubes. Using the same method, prepare the second roll and cut it into rolls. Then we place them cut side up on a small flat dish and serve.

Step 6: Serve Philadelphia rolls.

Philadelphia rolls are served at room temperature as a second course.
First, immediately before a meal, it is recommended to eat a small piece of pickled ginger; it will refresh the taste buds. Then take a roll using chopsticks, dip it in soy sauce, pre-mixed with wasabi, send this yummy into the stomach and wash it down with a small sip of sake or rice wine. Enjoy! Bon appetit!

Very often, when cooking rice, kombu, dried brown seaweed, is added to the water; it gives the boiled rice grains a pleasant aroma.

If desired, salmon slices can be placed inside the rolls and sprinkled with tobiko caviar on top.

Instead of Philadelphia cheese, you can use Natura curd cheese.

The rolls can be cut together with the film, but you should wet the knife in water after each cut.

If desired, the filling can be supplemented with any seafood.

Delicious and interesting Japanese cuisine has gained great popularity in recent years. Sushi, which is made using rice, seaweed, fish (raw, baked, lightly salted) and other additives, has become widespread. The Philadelphia roll is especially popular among fans of Japanese cuisine. The dish is prepared with soft cream cheese, salmon, rice, cucumber and seaweed. Many people want to know how to make Philadelphia sushi at home. Read on to learn about the method of preparation, composition and calorie content of the roll.

Recipe No. 3

Here's another recipe for making sushi at home. Now there are a little more products used and, accordingly, the time for preparing sushi has increased.

Ingredients for 2 servings

Recipe for making sushi:

1. Wash the rice in water, rubbing it between your palms. Soak the rice in water for half an hour and then let it dry completely. Pour water into a saucepan; it should be 1.2 times more than rice. At the end of cooking, mix it with rice vinegar, add sugar and salt.
2. Place rice on a sheet of nori, wetting your hands in vinegar. Now turn the sushi piece over. Mash the cheese with a spoon and place it on the nori. Top with cucumber and avocado.
3. The peculiarity of this sushi recipe is that omelette is used for the filling. I am sure that everyone knows the recipe for making it, so there is no need to explain it here. Cut the omelette into small strips and place on top of the avocado and cucumber.
4. According to the method already familiar to us, it’s time to make a cylinder from the workpiece. Roll it out onto the table and press the salmon fillet tightly. With this particular type of sushi, chefs recommend using two types of pickled ginger: red and white.

Recipe of dish.

Let's prepare the ingredients. I bought 100 g of salmon fillet slices at the store; I didn’t salt it myself, since I was going to make some sushi rolls.

The dressing for the rice is also store-bought (rice vinegar with sugar and salt). You can replace it with 9% table vinegar (50 ml) mixed with water (90 ml), salt (2 tsp) and sugar (4 tbsp) until the bulk products are completely dissolved. Divide the resulting solution into 4 parts, we will need one, put the rest in the refrigerator until next time.

The day before I made soft Philadelphia cream cheese (you can buy any cream cheese).

Rinse the rice with cold running water until the latter becomes transparent (you can even soak it for 10-20 minutes).

Place the rice in a saucepan and fill it with water, about 1-1.5 fingers above the rice. Place on maximum heat until the water boils.

After the rice boils, reduce the heat to low and cook for another 12 minutes.

Remove the cooked cereal from the heat, close the lid tightly, placing a towel under it, it will absorb excess moisture and the rice will turn out crumbly. Leave it in this state for 15 minutes.

Cut the cucumber into long strips (without seeds).

Cut the nori sheet in half.

Pour the dressing into the finished rice, mix thoroughly with a wooden spatula and wait until it cools.

The mat should be wrapped several times in cling film, this will make it easier to wash. All ingredients are prepared, you can “twist” the sushi rolls.

Place a sheet of nori on the mat.

With wet hands, spread the rice on top of the sheet in an even layer, so that it is 1-2 cm higher than the sheet and does not extend onto it from below by the same distance.

Lift the nori sheet by the free edge and turn it over so the rice is facing down.

Place a strip of Philadelphia cream cheese on the nori (you can use a spoon or a pastry bag). Take twice as much cheese as I had, I regretted it and it’s almost invisible when cut into the sushi roll.

Making sushi is not at all difficult as it might seem. Sushi is prepared at our house weekly, we even joke that sushi is a traditional Gagauz food. And not only I cook, but also my son and daughter. First you need to prepare all the products. You can salt the fish yourself or buy ready-cut fish. Make cream cheese or buy it. Prepare a mat for rolling the roll; it must be covered with cling film or stretch.

I use a special sushi mat measuring 25x20 cm. But you can use mats and plate mats.

Use round, starchy rice, or buy special sushi rice. But personally, I think this is an unnecessary waste. If this is your first time cooking, still buy special sushi rice to get a feel for what the rice should be like. Then, when you learn how to cook rice with the right consistency, you can choose a local brand of rice for yourself at a cheaper price.

Rinse the rice twice. Pour sugar into a saucepan with rice, add vinegar and pour boiling water in a ratio of 1:2. That is, 1 cup of rice and 2 full cups of boiling water. Bring the rice to an active boil, boil for 3 minutes, stir, cover with a lid, turn off the heat and leave to steam for 30 minutes. The rice should be completely cooked without a hard center, but not overcooked into porridge. Leave the rice to cool at room temperature. Loosen the cooled rice with a spoon. The Japanese naturally use their own rice vinegar, and I naturally use our own apple vinegar 6%. Rice vinegar differs in taste in that it is sweet, so by adding sugar to rice, we bring the taste of apple cider vinegar closer to rice.

Peel the cucumber and cut into thin slices. Slice the fish thinly. Cut the nori in half.

If you are unable to thinly slice the fish, place the slices between cling film and lightly beat and roll with a rolling pin. The fish is very pliable and you get thin, neat slices.

Visually divide the rug into 2 parts. Place a sheet of nori on the top, smooth side on the mat. Wet your hands in water and brush a sheet of nori. With wet hands, take a large handful (140 g) of completely cooled rice and distribute it over the sheet so that the top part of the nori remains 1.5 cm without rice, and in the lower part the rice comes out onto the mat by 1.5 cm.

Cover the lower free part of the mat with nori and rice and press down well with the palm of your hand and compact it.

Take a sheet of nori by the free edge and turn it over onto the mat, rice side down.

Spread cream cheese (40g) in the middle of the nori, place cucumber slices on top, usually I also add avocado.

Carefully lifting the mat, roll up the roll, gradually compacting it, turn by turn, along the entire length. Start rolling the nori from the empty side.

Constantly help yourself with the mat to form a nice, tight roll.

Place fish slices over the entire surface of the roll.

You can make a roll with fish inside and also wrap it. To do this, cut the fish into pieces and place it on top of the cucumber.

Roll this roll in sesame seeds, pre-fried in a dry frying pan.

Cut the rolls, place on a plate, serve with pickled ginger, soy sauce, and optional red or black caviar. And don’t forget to add a spoonful of ginger marinade to the soy sauce, it will balance the salty taste of the sauce. I tried my best to describe all the nuances of making sushi, it’s a pity that I can’t add a video, it would be more clear. For those who want to discuss the classic nature of the recipe, I will immediately say that, as can be seen from the description on Wikipedia, in order to be called a Philadelphia roll, it is enough to have the rice turned outward and cream cheese as a filling.

Do you like to eat rolls and sushi, but frequent trips to sushi bars are expensive?! Everything can be corrected. How? Make Philadelphia rolls at home! Tasty, tender and quite filling Philadelphia rolls are the favorites of many sushi-eaters, which is why we chose their recipe. So, our “story” is about how to make Philadelphia rolls at home.

Recipe No. 2

The recipe presented above is the simplest. However, if you want to experiment with products, then the following recipe for how to make Philadelphia rolls at home is perfect for you.

Ingredients for 6 servings

Sushi recipe:

1. Rinse the rice to remove gluten until the water becomes clear, bring to a boil and then simmer for 25 minutes over low heat. By the way, rice cooked in a slow cooker turns out to be more flexible and sticky, which makes it possible to give the rolls an almost perfect square shape.
2. Mix rice vinegar, salt and sugar and place in the microwave for a minute; this way all the ingredients will dissolve better. Add it to the still warm rice and stir.
3. Cut the peeled cucumber and avocado into thin strips.
4. Place half a sheet of nori (matte side up) on a bamboo mat, which is wrapped in cling film. We give the rice a spherical shape and distribute it evenly, in a small layer, over the entire sheet; Leave one of the edges 1-2 cm free. We recommend soaking your hands in a vinegar solution.
5. Carefully turn the workpiece over with the nori sheet facing up. Top it with Philadelphia cheese, avocado and cucumber. We roll the roll using a familiar method.
6. On the second bamboo mat we lay out the fish fillets so that we get an even layer of pieces. Place the roll blank on top.
7. Lift the edges of the mat with the fillets, covering the filling, and roll the mat with a little force. The result should be a tight cylinder.
8. Now cut it into individual rolls; It is better to moisten the knife in a vinegar solution.