Hot Philadelphia Tekamaki Roll
A crispy deep-fried sushi roll packed with fresh salmon and velvety cream cheese — the ultimate Japanese-fusion comfort food. Easy to make at home, this golden roll delivers serious street-food vibes with every bite. Perfect for sushi nights or when you want to seriously impress your guests!
🛒 Ingredients
10 servings
- 1 nori seaweed sheet
- 3 tbsp cooked sushi rice
- 1 tbsp cream cheese
- 1 oz (30 g) skinless salmon fillet
- 4 tbsp all-purpose flour
- 1 tbsp breadcrumbs
- 1/4 cup ice-cold water
- 1 cup vinegared water (water + 1 tsp rice vinegar)
- Oil for deep frying
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Directions
- 1
Prepare a bowl of vinegared water and keep your hands moist in it throughout the entire process — this prevents the rice from sticking to your fingers.
- 2
Quickly dip the nori sheet into the vinegared water to soften it slightly, then place it flat on a bamboo mat or a clean, dry plastic bag.
- 3
Spread the sushi rice evenly over the nori, leaving about 1 inch (3 cm) free on each side.
- 4
Slice the salmon into 1.5 cm (½ inch) strips and lay them in a horizontal line over the rice. Add a line of cream cheese right alongside.
- 5
Roll tightly using the mat, pressing gently to keep the roll compact. Seal the edge by dabbing the end of the nori with a little vinegared water.
- 6
Make the tempura batter: whisk together flour, breadcrumbs, and ice-cold water until smooth and slightly thick.
- 7
Coat the roll evenly in the batter, covering the entire surface.
- 8
Heat the oil and fry the roll until golden and crispy all over. Drain on paper towels, slice into rounds, and serve immediately.
💡 Chef's Tip
Serve right after frying to keep that perfect crunch. Pairs beautifully with soy sauce, wasabi, or a spicy sriracha mayo on the side.
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Same category — Main Dishes
Same difficulty — Medium
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