Philadelphia Sushi Roll

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Rice wine vinegar

  4 tbsp or 60g

• Sugar

  White, granulated sugar

  ½ tbsp or 7g

• Salt

  Table

  ½ tbsp or 9g

• Smoked Salmon

  Ready to Eat - Tesco

  8 slice or 240g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  4 sheets or 5g

• Cucumber

  With peel, raw

  60g

• Cream Cheese

  Philadelphia

  8 tbsp or 124g

Directions

1. Sushi Rice Directions: Cook your rice according to package instructions or in a rice cooker with 2 cups of water. Mix the rice vinegar, sugar, and salt in a small saucepan and cook on low until the sugar and salt have dissolved. Transfer your rice to a large bowl and fold in the vinegar mixture. Once all of the rice is coated set aside and allow it to cool to room temperature. Philadelphia Roll Directions: Lay 1 piece of nori on a cutting board with the rough side facing up. Place a ball of rice on top of the nori and spread evenly with your fingers or a rice paddle. Leave about 1 inch of nori exposed on the edge of the sheet furthest away from you. Start about 1 inch from the bottom and layer your salmon, cucumber sticks, and cream cheese across the entire length of the sheet of nori. Use your judgment as to not overfill, but this part does take a little trial and error. Use your finger to wet the portion of nori exposed at the top of the sheet. Gently lift your nori from the bottom closest to you and bring the entire layer of rice and nori over the middle ingredients. Keeping the roll tightened close to itself with your hands and continue to roll the sheet from top to bottom. The roll will seal itself closed with the dampened portion of nori at the top. Use a sharp knife to cut your pieces about 1 ½ to 2 inches thick. Wet your knife in between cuts to help this go a little smoother. This will give you anywhere from 6 to 8 Philadelphia rolls. Repeat until you have filled as many sheets of nori as you wish.