Philly Sushi Rolls
Philly sushi rolls pair seasoned sushi rice with cucumber, salmon-flavoured cream cheese, wasabi and soy sauce, all wrapped in nori. They make a hands-on meal or snack, and the fillings are easy to customise with optional carrot or avocado.
Ingredients
- 185 g (1 cup)sushi rice
- 240 ml (1 cup)water
- 60 ml (¼ cup)rice vinegar
- 12.5 g (1 tablespoon)sugar
- 5 g (1 teaspoon)kosher salt
- 1cucumber
- to tastesalmon-flavoured cream cheese
- to tastewasabi sauce
- to tastesoy sauce
- to tastenori sheets
- optional, to tastecarrot
- optional, to tasteavocado
Instructions
- 1
Rinse the rice
Rinse the rice several times, until the water runs clear.
- 2
Start cooking
Put the cool water in a pot and add the rinsed rice. Bring it to a very gentle simmer over medium heat.
- 3
Cook the rice
Cover the pot and cook over medium-low heat for 10 minutes. Lower the heat to low and cook for another 10 minutes without lifting the lid.
- 4
Rest the rice
Take the pot off the heat and leave it covered for 10 minutes. Keep the lid on.
- 5
Make seasoned vinegar
Put the rice vinegar, sugar and kosher salt in a saucepan. Heat over medium until the sugar and salt dissolve, then take the pan off the heat and set it aside.
- 6
Prepare cucumber
Peel and seed the cucumber, then cut it into thin slices. Set it aside.
- 7
Season the rice
Transfer the rice to a glass dish and pour over the seasoned vinegar. Stir to combine, fanning the rice as you do so to help it cool.
- 8
Set up the mat
Cover a bamboo mat with cling film and place a nori sheet on top. If needed, prepare a small bowl of water mixed with rice vinegar to moisten your fingers while spreading the rice.
- 9
Add the fillings
Use a wooden spoon or your fingers to spread a thin, even layer of rice over the nori. About 5 cm (2 inches) from one edge, lay down 3–4 cucumber strips and thin strips of salmon-flavoured cream cheese. Add wasabi sauce and drizzle with soy sauce.
- 10
Roll and seal
Roll the nori tightly around the fillings, using the bamboo mat to help. If needed, seal the edge with a little of the rice vinegar water.
- 11
Rest the rolls
Leave the finished rolls to sit for about 10–15 minutes.
- 12
Slice and serve
Cut the rolls with a serrated knife. Serve with a selection of sauces.
What are Philly sushi rolls?
These rolls bring together sushi rice and nori with a Philadelphia-style pairing of cream cheese and cucumber. Sushi rolls are part of Japanese cuisine; this version uses a familiar cream-cheese filling associated with American-style sushi.
Seasoned rice gives the rolls their tangy base, while the cucumber adds freshness and the cream cheese brings a soft, rich contrast. Wasabi and soy sauce add savoury heat and salt.
Nutrition and macros by portion
The nutrition label shows one serving as written: 390 calories, 9g protein, 69g carbs, 8g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less cream cheese | 273 kcal | 6g | 48g | 6g |
| This serving | As written | 390 kcal | 9g | 69g | 8g |
| Hungry | Add an extra roll | 585 kcal | 14g | 104g | 12g |
The rice supplies most of the carbohydrates, while cream cheese contributes much of the fat and some protein. Soy sauce and seasoned vinegar add sodium, and the quantities of the fillings and sauces are not specified, so the nutrition can vary; serve the rolls with vegetables for a more balanced plate.
Get the rice right
Rinsing: wash the rice in several changes of water until it runs clear. This removes loose surface starch and helps the cooked grains stay more distinct.
Steaming: keep the lid on during both cooking stages and the resting time. The trapped steam finishes the rice gently, so lifting the lid can interrupt the process.
Season and cool the rice
Vinegar mix: warm the vinegar, sugar and salt only until they dissolve; the mixture does not need to boil. Stir it into the cooked rice while spreading and fanning the grains to cool them.
Handling: aim for rice that is cool enough to work with but still cohesive. A little vinegar water on your fingers can help prevent sticking as you spread it.
Prepare the fillings
Cucumber: peel and seed it before slicing, as directed, then keep the strips thin so they fit neatly into the roll. Patting them dry can help avoid excess moisture inside.
Cream cheese: cut or shape it into thin strips for easier rolling. Use wasabi and soy sauce sparingly at first, since both can bring a strong flavour.
Roll without overfilling
Layer: spread the rice in a thin layer and leave the filling set about 5 cm (2 inches) from the edge. Too much rice or filling can make the roll difficult to close.
Tighten: use the bamboo mat to guide the nori around the filling and press gently as you roll. The roll should hold together without squeezing the filling out.
Slice and serve
Resting: letting the rolls sit for 10–15 minutes gives them time to settle before cutting. Use a serrated knife and a steady sawing motion for cleaner slices.
Serving: offer extra soy sauce or other sauces on the side, rather than adding too much inside the roll. A simple salad or steamed vegetables make a fresh accompaniment.
Recipe notes & tips
- Use a gentle simmer so the rice cooks without scorching at the bottom of the pot.
- Keep the rice covered throughout cooking and its 10-minute rest.
- Spread the rice in a thin, even layer rather than packing it down.
- Keep a small bowl of rice vinegar water nearby if the rice sticks to your fingers.
- Use a serrated knife and wipe it clean between cuts if rice builds up on the blade.
Variations
- Add carrot: cut it into thin strips for extra crunch.
- Add avocado: slice it thinly and layer it alongside the cucumber.
- Adjust the wasabi: use a small amount for a gentler filling.
- Change the cream cheese: use plain cream cheese if salmon-flavoured is unavailable.
- Serve extra sauce: put soy sauce on the side so each person can add it to taste.
Common mistakes to avoid
- Lifting the lid: steam escapes and the rice may cook unevenly; keep the pot covered through cooking and resting.
- Skipping the rinse: excess surface starch can make the rice overly sticky; rinse until the water runs clear.
- Overfilling the nori: the roll may not close neatly; use thin strips and a modest amount of filling.
- Spreading hot rice: it can be difficult to handle; fan it as you mix in the seasoned vinegar.
- Cutting with a blunt knife: the roll can squash; use a serrated knife and a gentle sawing motion.
How to store
Store leftover rolls in an airtight container in the fridge and eat within 1 day for the best texture. The rice will firm up when chilled, so these rolls are best served cold rather than reheated.
Frequently asked questions
Can I make the rice ahead?
It is best to season and cool the rice shortly before assembling the rolls. If you cook it ahead, keep it covered and use it once it has cooled enough to handle.
Do I need a bamboo mat?
A mat makes it easier to roll tightly, but you can carefully roll the nori by hand. Cling film over the mat helps keep rice from sticking to it.
Can I use plain cream cheese?
Yes. The recipe lists salmon-flavoured cream cheese, but plain cream cheese works if that is what you have.
How do I stop the rice sticking to my hands?
Moisten your fingers with the prepared water and rice vinegar mixture. Use only a little at a time so the rice layer does not become wet.
Why are my rolls hard to slice?
They may be too loosely rolled, overfilled or cut with a blunt blade. Let them rest for 10–15 minutes, then use a serrated knife with a gentle sawing motion.
Cook it from the original
This recipe comes from divascancook.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on divascancook.com