Philly Roll Sushi Food

PHILADELPHIA ROLL RECIPE BY TASTY

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On the rolling mat place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
• Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!

PHILADELPHIA ROLL - SUSHI

Steps:

• Prepare Nori Sheet.
• First place one full sheet of sushi nori on your bamboo mat, shiny side down.
• Cover Lightly With Sushi Rice.
• Lightly cover the nori sheet with your prepared sushi rice - leaving the remaining inch and a half of nori bare lengthwise away from you.
• Place Toppings Lengthwise.
• Place your toppings lengthwise at center of your rice.
• Start Rolling.
• Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat.
• Tighten Your Roll.
• Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary.
• Slice & Serve.
• Slice your Philadelphia Roll into eight pieces.

PHILADELPHIA ROLL

Steps:

• Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.
• Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.
• Bring 1 cup of rice and 1 cup of water to a boil.
• Reduce to a simmer and cover.
• Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.
• Remove the rice from the heat and let sit, still covered, for 10min.
• Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.
• Sprinkle on 1 Tbs of SEASONED Rice Vinegar.
• If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
• Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.
• The rice should have a sheen all over, if it does not add a little more vinegar.
• Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
• Place a piece of plastic wrap on your bamboo mat and put Nori on top of it with the rough side up.
• Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom.
• Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the 1inch rice free border is on the bottom.
• 1/3 of the way up from the bottom smear a line of cream cheese.
• Place Salmon on top of the cream cheese.
• Cut Cucumber into small strips and lay beside the Salmon.
• Fold the bottom of the sheet over the rice and continue rolling into a log.
• Cut with a wet serrated blade.
• For a step by step video on how to make the sushi rolls search "Nikki Dinki Sushi" on youtube for my instructional video. I go through every step!

"PHILLY" ROLL SUSHI

Steps:

• Place one full sheet of sushi nori on a bamboo rolling mat, shiny side down.
• Cover the sheet lightly with the prepared Sushi Rice- leaving the remaining inch and a half of nori bare lengthwise away from you.
• Place your toppings lengthwise onto the center of your rice.
• Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat.
• Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary.
• Repeat the process for the 2nd roll.
• Cut each roll into eight pieces. Best served while very fresh!