Philadelphia rolls are one of the most popular rolls in many sushi bars. Their homeland is the United States of America. These rolls owe their name not to the American city of the same name, but to a variety of cream cheese with the same name, which is used in their preparation. They are easy to make at home, pleasantly surprising your loved ones.
It is necessary
-
- For 6 rolls:
- 120 g of round rice;
- 50 g Philadelphia cream cheese;
- nori sheet;
- 100 g lightly salted salmon fillet;
- avocado;
- fresh cucumber;
- glass of water;
- salt
- soy sauce
- sugar to taste;
- 20 g rice vinegar;
- cling film
- bamboo mat for rolling up rolls.
Instructions
Step 1
Boil rice until tender. It should be somewhat harsh, in any case, do not overcook it. Place the washed rice in a saucepan, add a glass of cold water and place over high heat. Bring to a boil, reduce the gas, cook for no more than 12 minutes. Then remove the pan from the heat and let the rice sit for another 15 minutes.
Step 2
Dissolve some salt and sugar in rice vinegar, pour into rice and stir.
Step 3
Spread a bamboo mat on the table, place cling film on top of it and then half a sheet of nori. Its smooth side should always be on the outside. Spread the boiled rice in an even layer, while retreating from the bottom edge of the nori 1, 5 centimeters. To prevent it from sticking to your hands, first soak them in water and diluted rice vinegar. The thinner the rice layer, the better.
Step 4
Fold the bamboo mat in half and then turn the nori and rice over so that the rice layer is on the plastic wrap. It can be pre-moistened with water a little.
Step 5
Peel and cut the avocado and cucumber into thin strips.
Step 6
Spread some cheese in the center of the nori and top with chopped cucumber and avocado.
Step 7
Align the bottom edge of the nori with the edge of the mat and gently start rolling it up. Form a roll, top with salmon slices cut into rectangles. Then cover it again with the rug and press down on the fish.
Step 8
Cut the resulting roll into six equal pieces. Serve with soy sauce and wasabi.
