The Philadelphia roll is slightly different from the rest of the rolls not only in its square shape, but also in its execution technique - the filling and rice are not wrapped in nori leaves, but in salmon. The cooking process is actually not as complicated as it might seem at first glance.
Pick your recipe
You will need
- - round grain rice 200 g
- - rice vinegar 20 ml
- - salmon 150 g
- - sheet nori (algae) 1 pc.
- - soft cream cheese 150 g
Instruction manual
1
Rinse well, fill 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 it with vinegar.
2
Wrap makisa (special roll mat) with cling film. Put half a sheet of nori on it, and spread the rice on top, stepping back from the edge about 1 cm.
3
We spread the second half of nori, and then - cream cheese in plentiful amounts.
4
We turn off the mat, with the ingredients laid out on it. In this case, the future roll must be given a square look.
5
Cut fresh salmon or trout for sushi into thin slices of the same length and thickness. Lay them on a roll close to each other. Cover with a rug and gently squeeze the fish.
6
Moisten a sharp knife with cold water and cut the roll into equal parts. When serving, do not forget to decorate the dish with ginger. Bon Appetit!
