Homemade Philadelphia Sushi Rolls

Directions

1. 1

   Rinse the sushi rice under cold running water, gently rubbing the grains together, until the water runs completely clear. Drain well.

2. 2

   Place the rice in a saucepan with the water and salt. Bring to a boil over high heat, then immediately reduce to the lowest setting. Cover and cook for 15–18 minutes until all water is absorbed.

3. 3

   Remove from heat and let the rice steam, still covered, for 10 minutes — do not lift the lid during this time.

4. 4

   While the rice rests, gently warm the rice vinegar and sugar in a small saucepan over low heat, stirring until the sugar fully dissolves. Set aside to cool slightly.

5. 5

   Transfer the rice to a large bowl (wooden bowls work best). Drizzle the vinegar mixture over the rice while fanning it to cool it down quickly — this gives the rice its glossy, sticky texture. Allow to cool completely before using.

6. 6

   Prepare the fillings: pat the salmon dry, remove any remaining bones with tweezers, and cut into long, even strips. Quarter the cucumber lengthwise, remove the seeds, then cut into thin sticks. Finely chop the chives.

7. 7

   Lay a nori sheet shiny-side down on the rolling mat. With damp hands, spread a thin, even layer of rice over the nori, leaving a 2 cm border at the top edge.

8. 8

   Spread a line of cream cheese across the center, then layer salmon strips, cucumber sticks, and chives on top.

9. 9

   Lift the near edge of the mat and roll the sushi firmly and evenly, pressing gently at each turn. Seal the edge with a dab of water.

10. 10

    Using a moistened sharp knife, slice each roll into 8 pieces with a clean, swift motion — wipe the blade between cuts for neat edges. Serve immediately with soy sauce, pickled ginger, and wasabi.