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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Prep Time 30

Cook Time 45

Course Dinner, Lunch

Cuisine American, Japanese

Servings servings

Calories 715 kcal

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: 1rollCalories: 715kcalCarbohydrates: 115gProtein: 27gFat: 14gSaturated Fat: 6gCholesterol: 51mgSodium: 778mgPotassium: 355mgFiber: 4gSugar: 1gVitamin A: 617IUVitamin C: 2mgCalcium: 65mgIron: 3mg

Keyword cream cheese, dinner, lunch, salmon, sesame, sushi

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