Smoked Salmon Philadelphia Rolls

These smoked salmon Philadelphia rolls (aka Philly rolls) taste just like the rolls you can get at your local restaurants. They are filled with smoked salmon, cream cheese, cucumber, and avocado.

5 from 15 votes

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Prep Time: 10

Cook Time: 15

Additional Time: 10

Total Time: 35

Servings: slices

Calories: 156kcal

Author: Dahn Boquist

Ingredients

For the Rolls:

2 cups Sushi Rice see below
4 sheets Sushi Nori dried seaweed sheets
5 ounces smoked salmon
4 to 5 ounces cream cheese sliced into long thin strips
1 Japanese cucumber sliced into long thin strips
1/2 avocado sliced into long thin strips

Sushi rice:

2 cups uncooked short-grain rice
2 cups of water
6 tablespoons rice vinegar
3 tablespoons sugar
1 teaspoon salt

Instructions

For the Philly rolls:

Make the sushi rice. See the instructions below.
Once the sushi rice is ready, set all the ingredients out on your counter.
Place a seaweed sheet (shiny side down) on a bamboo mat.
Cover the seaweed sheet with the sushi rice.
Arrange the smoked salmon, cream cheese, cucumber, and avocado slices on top of the rice.
Use the bamboo sheet to lift and roll the sheet. Press down as you roll the sheet up so it stays compressed tightly.
Slice the roll into six to eight pieces. It is helpful to have a wet towel nearby to wipe the knife blade with after each slice.

For the sushi rice:

Rinse the rice grains in cool water until the water is clear. Place the rice and the 2 cups of water in a large saucepan and bring to a boil.
When the water starts to boil, turn the heat to low and put the lid on. Cook, covered for 15 minutes. Then remove it from the heat and let it sit, still covered for 10 more minutes. Let the rice cool down.
While the rice is cooling, place the vinegar, sugar and salt in a saucepan or microwaveable bowl and heat until the sugar is dissolved.
Place the rice in a wooden or glass bowl. Slowly pour the vinegar mixture over the rice and fold/stir until the rice is coated with the vinegar. Use a slicing and folding motion to separate the grains and ensure they get completely coated.
Keep the rice covered with a damp towel until you are ready to make your sushi rolls.

Notes

The recipe for the sushi rice will make 4 cups of cooked rice. You can cut the recipe in half if you don't want extra rice.
Keep a bowl of water nearby to wet your hands with. If you dip your hands in the water, the sushi rice will not stick to them.
Use a super sharp knife to slice the sushi rolls. Have a damp towel nearby and wipe the knife clean after each slice. This will wipe the sticky rice off the knife and make it easier to have a clean cut.
When you make your sushi rice, use a wooden bowl or a glass bowl to mix the vinegar into the rice. Do not use a metal bowl or metal utensils or you will end up with a metallic taste.

Recommended Products

Bamboo Sushi Kit, Carbonized Rolling Mats for Mold-Resistant, Included 2 Rolling Mats - 5 Pairs Chopsticks - Paddle - Spreader - Beginner's Guide (PDF), Roll on! Beginner Sushi Making Kit

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