A Philadelphia Roll is a type of sushi roll.

It looks like a piece of nigiri, but the rice and raw fish are wrapped in nori (seaweed) rather than laid on top of it. This style was invented by Japanese immigrants to Philadelphia, hence its name.

Similar rolls you may find at a Japanese restaurant include the California Roll, Spicy Tuna Roll, and Salmon Roll.

Philadelphia Rolls are filled with cream cheese, cucumber, and salmon.

The rice in the roll is usually seasoned with soy sauce, sesame oil, or rice vinegar. They can also be topped off with a bit of spicy mayo if desired.

INGREDIENTS

• Nori (seaweed)
• Sushi rice (medium grain rice - white rice)
• Rice vinegar
• Philadelphia cream cheese
• Fresh salmon (or smoked salmon, if you prefer)
• Fresh cucumber
• Sesame seeds (optional)

DIRECTIONS

1. To prepare rice, cook according to package instructions then season with rice vinegar.
2. Cut the cucumber in half and slice each half thinly lengthwise.
3. Next, cut off any extra skin from the salmon fillets then remove bones and blood lines. Slice the salmon horizontally into medium-thin cuts then slice vertically in desired width.
4. Slice cream cheese into half-inch cube strips.
5. Lay out a sheet of nori seaweed wrap onto bamboo mat with the rough side up and the shiny side down.
6. Wet hands then take a handful of the seasoned rice and spread it evenly across the nori sheet, leaving about an inch from the edge furthest away from you uncovered.
7. Place raw salmon, cream cheese, and cucumber on the rice about an inch from the bottom of the sheet.
8. Next take your thumbs and gently squeeze together both sides closest to you while rolling upwards until there is a neat, completed roll.
9. Top with sesame seeds, if desired.
10. Move to a cutting board then cut into six equal pieces with a wet knife.

Enjoy your Philadelphia Roll!