The Philadelphia roll is one of the most famous and popular rolls in the world. In my photo recipe, I will show you how to quickly and easily learn how to cook such a roll at home using improvised products.
Put half a sheet of nori seaweed on the Makisu mat. Next, after wetting your hands with water, put the necessary amount of ready-made rice for rolls in the center of the sheet.
Spread the rice in the center of the nori leaf along its entire length. Don't push it. It should look like in the photo.
Carefully distribute the rice so that it protrudes slightly from one edge, about 1 cm: look at the photo.
Distribute the remaining rice so that on the opposite edge there is a strip of "nori", unfilled rice, about 1 cm wide.Look at the photo.
Flip the "nori" with rice so that the side where there is no rice for algae is closer to you. Look at the photo.
We put Philadelphia cheese in the center. You can reduce the amount of cheese and add other ingredients such as tomato, cucumber or avocado. At your request.
Next, we roll up the roll. To do this, lift the edge of the mat, the one that is closer to you, and wrap the filling on three sides.
The edges of the "nori" should connect, and the filling will be wrapped on all four sides, you should get it, as in the photo below.
Roll up the roll to the end, make sure that the filling does not come out.
With the help of a mat, we give the roll the correct shape.
Transfer the roll to a cutting board.
Place a piece of lightly salted salmon on a cutting board.
With a sharp knife, cut off the desired number of pieces of fish from it.
You will need 5-6 pieces of fish about 3 by 8 cm in size.
We spread the fish on the roll so that it covers it from three sides.
Using a mat, press the fish against the roll so that it sticks to the rice.
It should look like in the photo.
With a sharp knife soaked in water, cut the roll in half.
Fold the halves of the roll together.
Cut the halves in half again.
You should get 8 portion pieces, if desired, you can cut the roll into 6 portion pieces. Transfer the finished roll to a plate, garnish with wasabi paste and pickled ginger. You can sprinkle the roll with fried sesame seeds.