Philadelphia rolls at home

Making Philadelphia rolls at home by yourself is really possible. You just need to make this exotic dish more often to develop skill in rolling tight rolls. Here, they are turned inside out with a layer of rice and a base of seaweed, topped with a piece of lightly salted fish. The center of the rolls is filled with the softest Philadelphia cheese with pieces of cucumber or avocado.

In addition to the necessary ingredients for Philadelphia rolls, a special tool is needed – a special bamboo mat, which will make it easy to shape the rolls into round or square sections.

Yield: 32 sushi (4 rolls).

Cooking time: 50 minutes.

Calories: 196 kcal per 100 grams of the dish.

Cuisine: Japanese.

Ingredients

• lightly salted salmon fillet – 320 g;
• short-grain rice – 300 g;
• purified water – 360 ml;
• chilled Philadelphia cheese – 200 g;
• fresh cucumber or avocado – 160 g;
• apple vinegar – 50 ml;
• white sugar – 45 g;
• fine salt Extra – 5 g;
• dried Nori seaweed – 4 sheets.

Preparation

1. Prepare the ingredients for making Philadelphia rolls at home. You can buy special rice specifically for rolls, but it can be perfectly substituted with regular high-quality short-grain rice or pilaf rice. Instead of salmon fillet, you can take trout fillet.

2. It is very important to cut the fish fillet into thin slices for these rolls, so it is better to keep it in the freezer for 2-3 hours beforehand to achieve neater cuts. Using a sharp knife parallel to the skin, prepare fish slices and place them in the refrigerator, as all products for the rolls should be kept cold, and you still need to cook and cool the rice.

3. Rinse the rice several times in cold water to remove most of the starch.

4. Place the rice in a pot with a thick bottom, pour water over it, and put it on the fire, which should be reduced to the minimum after boiling starts. Cook the rice for 10 minutes.

5. Then turn off the stove, cover the pot with a towel, and let the rice steam for another 7-10 minutes.

6. After the specified time, all the grains will become well-separated, fluffy, but will not lose some stickiness, which is very important in making rolls.

7. Prepare the dressing for the rice. Slightly warm the apple vinegar in the microwave to about 35-40 degrees for easier dissolution of the dry ingredients. Pour in all the sugar.

8. Add salt and stir well until all solid crystals disappear and the cloudy solution turns into a clear liquid.

9. Pour the dressing into the hot rice and gently mix. Now you need to cool the contents of the pot in any convenient way (in an ice bath, in cold air, or naturally).

10. Prepare the mat. For this, wrap it several times, winding layers of film across the sticks.

11. Next, squeeze out the air by tightly rolling the mat and rolling it several times back and forth.

12. Cut off the sides of the cucumber along with the skin. Leave the center with seeds – it won’t be needed.

13. Then cut the prepared pieces into thinner strips.

14. For convenience, transfer the Philadelphia cheese into a pastry bag with the tip cut off.

15. For rolls where Nori is under the rice, a whole sheet of seaweed is not needed – a piece slightly larger than half a sheet is enough. Therefore, break off or cut with scissors the needed part along the marked lines.

16. Place the pressed seaweed rough side up on the prepared mat.

17. Measure about 100 grams of rice and place it on the Nori.

18. With wet hands, spread the rice ball over the entire surface of the sheet, leaving 1 centimeter of seaweed unfilled on one side, and on the opposite side, extending 1 centimeter beyond it.

19. Lightly press the mat down (do not press hard) onto the rice.

20. Lifting the Nori with your palm, flip the preparation over to the other side.

21. Place 1-2 strips of Philadelphia cheese in the middle.

22. Press the cucumber strips next to it.

23. Now start rolling the roll with the mat so that the Nori sheet goes inside the green part, leaving a strip of 1 centimeter that is free of rice – it will serve as a great adhesive for the seaweed.

24. Next, ensure that the free rice edge connects with the edge of the rice that is on top of the Nori. Press the roll firmly.

25. The roll can be shaped into a square or round cross-section if desired. Essentially, this is already a ready-made piece that just needs to be wrapped in lightly salted fish.

26. But the ends also need to be trimmed. To do this, pull them one at a time to the edge of the mat, wrap it, and press the cut with a wet palm.

27. Next, move the roll almost to the edge of the mat. Lay out the slices of lightly salted salmon nearby.

28. Start rolling the piece, pressing and shaping it with the mat.

29. Moisten the sharp knife blade with water and cut the roll in half first, then cut each half in half again, wiping the knife and wetting it with water each time.

30. Divide the roll into 8 equal pieces.

31. Do the same with the other pieces.

Philadelphia rolls can be made at home for any celebration or dinner party. Even if you can't give them a perfect shape, it won't affect the taste, and each piece will be infused with the aroma of freshness and the combination of delicate cheese, lightly salted fish, and fragrant rice. Serve them with soy sauce, wasabi, and pickled ginger, creating a true feast of flavors right at your table. We are sure that these rolls will be a real treat for you and your loved ones!