Philadelphia Roll with Salmon and Cream Cheese
A favourite roll draped in cured salmon, with creamy cheese and crisp cucumber inside.
The Philadelphia roll owes its popularity to contrast: soft cream cheese, juicy cucumber and thin, glossy slices of salmon on top. There is no raw fish involved here, only lightly cured salmon.
Choosing the ingredients
- The salmon should be fresh, firm and a pale coral colour.
- Full-fat cream cheese gives the creamiest result.
- Cut the cucumber away from its seedy core so the roll stays dry.
Nutrition
Per serving (≈ 250 g). Approximate values.
How to make it
6 steps · start a timer right inside a step
Make the sushi rice
Rinse the rice until the water runs clear, simmer it covered in the measured water for 12 minutes and rest for 10. Fold in the warm mixture of vinegar, sugar and salt with cutting strokes, then let it cool.
Slice the salmon
Using a sharp knife, cut the well-chilled salmon across the grain into long, thin slices about 3–4 mm thick. Cut the cucumber into long batons.
Spread the rice
Place half a nori sheet on a film-wrapped mat. With damp hands, spread the rice in a thin, even layer, then turn the sheet over so the rice faces down.
Fill and roll
Pipe or spread a line of cream cheese along the edge of the nori and lay the cucumber next to it. Use the mat to roll it up tightly, pressing it into a slightly square shape.
Top with salmon
Lay the salmon slices over the roll on the diagonal, overlapping slightly. Cover with film and press gently with the mat so that the fish adheres to the rice.
Slice and serve
Keeping the film on, cut the roll into eight pieces with a wet knife, then remove the film. Serve straight away.
Cook’s tips
- 1Put the salmon in the freezer for 15 minutes before slicing for thinner slices.
- 2A piping bag makes adding the cream cheese easy.
- 3A sprinkle of sesame seeds is a nice finishing touch.
- 4Run your knife under warm water and wipe it dry between each cut to prevent the sticky rice and cream cheese from clinging to the blade.
Serving & storage: Present these rolls on a chilled platter alongside small dishes of soy sauce, wasabi, and pickled ginger. Consume immediately for the best texture, though leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Do not freeze the finished rolls as the cucumber and cream cheese will lose their structural integrity upon thawing.
Curing the salmon yourself
Rub a fresh fillet with equal parts salt and sugar, wrap it in film and leave it in the fridge overnight. Rinse and pat dry in the morning and it is ready for rolling.
The takeaway
A plate of Philadelphia rolls makes any party table look special. Slicing the fish thinly feels tricky at first, but by the second roll your hand will have the knack.
