Roll "Philadelphia" slightly differs from other rolls not only in its square shape, but also in the technique of execution - the filling and rice are wrapped not in nori leaves, but in salmon. The cooking process is actually not as complicated as it might seem at first glance.
It is necessary
- - round grain rice 200 g
- - rice vinegar 20 ml
- - salmon 150 g
- - nori leaf (seaweed) 1 pc.
- - soft cream cheese 150 g
Instructions
Step 1
Rinse the rice well, cover with water and bring to a boil. Reduce heat and simmer for about 15 minutes without removing the lid. After cooking, let the rice stand for 10-15 minutes and season with vinegar.
Step 2
Wrap the makisu (special roll mat) with cling film. Place half a sheet of nori on it, and spread the rice on top, stepping back about 1 cm from the edge.
Step 3
Spread out the second half of the nori, and then add copious amounts of cream cheese.
Step 4
We fold the rug with the ingredients laid out on it. In this case, the future roll needs to be given a square look.
Step 5
Cut fresh salmon or sushi trout into thin slices of equal length and thickness. Lay them close to each other on a roll. Cover the top with a rug and gently press down on the fish.
Step 6
Moisten a sharp knife with cold water and cut the roll into equal parts. Don't forget to garnish with ginger when serving. Bon Appetit!
