Philadelphia Rolls

Method

1. 01

   It consists mainly of rice, nori, cream cheese (ideally "Philadelphia", but you can also with another - more budget) and salmon fish, sometimes additionally added avocado or cucumber.

2. 02

   To make it easier to cut at home thin slices of fish, you can slightly freeze it.

3. 03

   Half of the nori leaf lay glossy side on the maquisa (pictured in her role a simple mat), wrapped in food film. Take, moistened in acidified water, hands a good portion of rice, roughly like a "snowball".

4. 04

   Lay the rice on a nori, but leave about 1 centimeter of nori without rice on one side, and on the second side stand out with rice 1 cm further than the edge of the nori.

5. 05

   For a careful turn, so that the rice is at the bottom, and nori outside, cover them with maquis and in this state turn over.

6. 06

   Then open the maquisa again and you get rice at the bottom, nori at the top, as it should be for the continuation of the preparation of the Philadelphia rolls.

7. 07

   Along the middle of the nori, lay a large enough portion of cream cheese with a tablespoon.

8. 08

   Then, with the help of makisa, start twisting the roll so that the rice from the protruding edge connects with the rice on the nori.

9. 09

   Lock the round section of the roll and unfold.

10. 10

    Intermediate stage - Uramaki roll is completed.

11. 11

    Cut the fish in very thin slices.

12. 12

    Then lay the slices close together on the film in front of the roll.

13. 13

    With makisa / mat, wrap the roll with pieces of fish.

14. 14

    For the convenience of future neat cutting, wrap the finished roll with food film. This method is most convenient in the case of cooking rolls at home or for beginners with little sushi experience.

15. 15

    Cut the Philadelphia roll into 6 or 8 pieces.

16. 16

    The Philadelphia Roll is ready, serve it with soy sauce and pickled ginger. Enjoy your meal!