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–+ servings

Homemade Philadelphia Sushi Roll

Cold smoked salmon rolled with cream cheese and cucumber in the middle of sushi rice and seaweed paper.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: American, Japanese
Keyword: cream cheese, dinner, lunch, salmon, sesame, sushi
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 4 servings
Calories: 715kcal

Equipment

  • Sushi Mat
  • Rice Cooker

Ingredients

  • 3 cups sushi rice
  • 3 cups water
  • 12 oz cold smoked salmon lox
  • ½ cucumber sliced
  • 4 oz cream cheese sliced
  • 4 sheets seaweed paper
  • sesame seeds sprinkled on top

Instructions

  • Cook the rice in the rice cooker according to the directions on your rice cooker or boil the rice by following the directions on the package.
  • Place a sheet of seaweed paper on top of the sushi mat.  Spread the rice in a thin, even layer on the seaweed paper.  Place the salmon, sliced cream cheese and sliced cucumber on top of the rice near the end of the sushi closest to you.  Using the sushi mat, roll the rice layer over the salmon, cream cheese and cucumber.  Roll away from you keeping the sushi roll tight.
  • Slice with a sharp knife and serve immediately with sesame seeds.

Nutrition

Serving: 1roll | Calories: 715kcal | Carbohydrates: 115g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 778mg | Potassium: 355mg | Fiber: 4g | Sugar: 1g | Vitamin A: 617IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 3mg