Rolls with Philadelphia Cheese and Salmon
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
12
Description
Serve the rolls with pickled ginger, soy sauce, and wasabi.
Ingredients
- Boiled White Round Rice - 17.6 oz
- Dried Nori Seaweed - 1 piece
- Lightly Salted Red Fish - 10.6 oz
- Philadelphia Cheese - 6.2 oz
- Pickled garlic - to taste
- Soy Sauce - to taste
- Rice Vinegar for Sushi - 2 tablespoons
- Wasabi - to taste
Step by Step guide
Step 1
Thoroughly rinse a cup of special sushi rice several times, transfer it to a pot, and add water in a ratio of 1:1–1.2. Place the pot over medium heat, bring the rice to a boil, reduce the heat, and cook the rice for about 20 minutes without removing the lid. Afterward, let the rice sit for about fifteen minutes, transfer it to a bowl, and season it with rice vinegar mixed with salt and sugar.
Step 2
Place the nori sheet shiny side down on a bamboo mat, aligning the edge of the seaweed with the edge of the mat. Spread the sushi rice, moistening your palm with water. Leave a small strip free at the edge closest to you and create an offset at the far edge. There is no need to press the rice; the grains will stick together on their own without additional effort from you.
Step 3
Place Philadelphia cheese in the center.
Step 4
Slice the salmon evenly and place it on top of the cheese.
Step 5
Lifting the edge of the mat, carefully roll the sushi.
Step 6
Chill the resulting roll in the refrigerator for 7 minutes, then cut it into equal pieces with a sharp knife.
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