Philadelphia Salmon Cream Cheese Roll
A classic sushi roll combining buttery fresh salmon, creamy Philadelphia cream cheese, and crisp cucumber wrapped in seasoned sushi rice and nori. The balance of rich salmon and tangy cream cheese creates a smooth, slightly savory flavor while the cucumber adds freshness and crunch. This roll is commonly served in sushi restaurants as an approachable, creamy alternative to traditional fish-forward rolls.
- Total time
- 35 min
- Servings
- 2
- Calories
- 340
- Protein
- 17g
Ingredients
- 1 cup sushi rice, uncooked short grain
- 1.25 cups water for cooking rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 2 nori sheets
- 4 oz fresh sushi-grade salmon, cut into long thin strips
- 3 oz cream cheese, cut into thin strips
- ½ cucumber, julienned into thin strips
- 1 tsp sesame seeds (optional)
- 2 tbsp soy sauce (optional)
- 1 tsp wasabi (optional)
- 2 tbsp pickled ginger (optional)
Instructions
- 1
Rinse the sushi rice under cold water until the water runs mostly clear. This removes excess starch and prevents the rice from becoming overly sticky.
- 2
Combine the rinsed rice and water in a pot or rice cooker. Cook until the rice is tender and the water is fully absorbed (about 15 minutes).
- 3
While the rice is still hot, gently mix in rice vinegar, sugar, and salt. Stir carefully so the grains remain intact. Allow the rice to cool until it is warm but not hot.
- 4
Place a bamboo sushi mat on a clean surface and lay one sheet of nori on top with the shiny side facing down.
- 5
Wet your hands lightly with water to prevent sticking. Spread an even layer of sushi rice across the nori, leaving about 1 inch of space at the top edge.
- 6
Arrange strips of salmon, cream cheese, and cucumber horizontally across the center of the rice.
- 7
Using the bamboo mat, carefully roll the sushi away from you while applying gentle pressure to keep the roll tight.
- 8
Seal the roll by pressing the exposed edge of the nori into the rice.
- 9
Use a very sharp knife dipped in water to slice the roll into 6–8 even pieces.
- 10
Sprinkle sesame seeds on top if desired and serve with soy sauce, wasabi, and pickled ginger.
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