Philadelphia rolls are some 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 that is used in their preparation. They are also easy to make at home, pleasantly surprising their loved ones.
Pick your recipe
You will need
-
- 6 rolls:
- 120 g round rice;
- 50 g cream cheese "Philadelphia";
- nori leaf;
- 100 g fillet of slightly salted salmon;
- avocado;
- fresh cucumber;
- glass of water;
- salt
- soy sauce
- sugar to taste;
- 20 g of rice vinegar;
- cling film
- bamboo mat for rolling rolls.
Instruction manual
1
Boil the rice until cooked. It should be somewhat harsh, in no case do not digest it. Place the washed rice in a pan, add a glass of cold water and put on a strong fire. Bring to a boil, reduce gas, cook no more than 12 minutes. After that, remove the pan from the heat and let the rice brew for another 15 minutes.
2
Dissolve a little salt and sugar in rice vinegar, pour into rice and mix.
3
Spread a bamboo mat on a table, lay a cling film on it, and then half a sheet of nori. Its smooth side should always be outside. Put the boiled rice in an even layer, while stepping back from the bottom edge of the nori 1.5 centimeters. So that he does not stick to his hands, first moisten them in water with diluted rice vinegar. The thinner the rice layer, the better.
4
Fold the bamboo mat in half, and then turn the nori with rice so that the rice layer is on the film. It can be pre-moistened a little with water.
5
Peel and cut into thin strips of avocado and cucumber.
6
Spread a little cheese in the center of the nori, put chopped cucumber and avocado on top.
7
Align the bottom edge of the nori with the edge of the mat and gently start wrapping it. Form a roll, put sliced salmon on top of the rectangles. Then cover it again with a rug and squeeze the fish.
8
Cut the resulting roll into six equal parts. Serve them with soy sauce and wasabi.
note
It is advisable to use Japanese rice vinegar, as it is sweet and mild. Chinese vinegar is more acidic and therefore it can interrupt the delicate taste of rolls with its aroma.
The usual long rice for rolls is not suitable, because it is excessively dry and therefore able to hold a lot of water.
Useful advice
Do not cook frozen salmon rolls, otherwise their taste will be hopelessly spoiled.