Recipe of the Week: Smoked Salmon Philadelphia Roll Sushi
August 30, 20150
1 cup white sushi rice
2 cups water
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
6 ounces smoked salmon, cut into skinny strips
4 ounces cream cheese, cut lengthwise into 1/2 inch thick strips
1 large carrot, cut into matchsticks
2 toasted nori sheets (seaweed)
1 medium ripe avocado, cut into slices
white and black sesame seeds (optional)
wasabi paste, soy sauce, and pickled ginger for serving (optional)
Pour rice into a bowl and cover with one inch of water, you’ll notice that the water is cloudy. Drain and repeat until water is clear. Combine rice with 2 cups of water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to a simmer and allow rice to cook for about 15 minutes the turn off heat, stir rice, and allow to sit covered for 15 minutes longer. Return pan to stovetop and place over medium heat. Stir in vinegar. sugar, and salt well then cover again, turn off heat, and allow rice to cool for about 25 minutes.
On a sushi mat (or a makeshift one) lay a square piece of plastic in the center and spoon about 3/4 cup of rice on top. Press rice down into an even layered square in the center then cut nori sheets in half and lay one half on top. Now layer ingredients for sushi lengthwise in the center of nori and line up ends. Gently gather the plastic corners and start to form into a roll. Wrap the mat around the sushi and use roll tightly around sushi to form a tight roll. If desired, roll sushi in sesame seeds to coat the outside. Cut into sushi pieces with a very sharp knife and serve immediately with soy, wasabi, and ginger, or refrigerate in a sealed container for up to 3 days until ready to serve.