Sushi without Philadelphia cheese. Philadelphia rolls: recipes. Recipe for Philadelphia rolls for hoso maki

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Sushi is one of the most popular dishes at the moment. This Japanese delicacy has firmly entered the gastronomic traditions of many countries around the world. The taste and composition of the rolls are amazing. "California" and "Philadelphia" are perhaps the most popular varieties of this dish.

A little about California

The products that make up the rolls are tasty and at the same time healthy. "California" is one of the sushi options that are prepared with the rice facing out. This dish appeared in 1973. And, oddly enough, it was invented in the USA, then it became widespread in Europe, and only after that they learned about it in Japan, the homeland of sushi. The authorship belongs to the chef Ichiro Masita.

Composition of California rolls

• Sushi is not just tasty, but also incredibly healthy, because it consists of nutritious and satisfying foods. It will help you recognize the components of a dish such as “California” (rolls), photo. The composition of this dish is as follows:
• pressed nori seaweed;
• for sushi;
• dressing made from rice vinegar and sugar;
• fresh cucumber, peeled;
• avocado pulp;
• crab meat (can be replaced with crab sticks);
• tobiko or sesame seeds for garnish;

wasabi, soy sauce and ginger as flavoring additives.

How to cook "California"

• If at first sushi seemed something outlandish, subject only to a professional chef, now lovers of this dish have mastered all the secrets of preparing the dish. The composition of California rolls is such that everything you need can be purchased at any supermarket. The cooking process involves the following steps:
• prepare in advance (about 20 x 20 cm), wrapping it in cling film to avoid staining;
• Boil the sushi rice according to the instructions on the package, and when it has cooled, stir in the rice vinegar and sugar dressing;
• cut all the filling ingredients (cucumber, avocado and crab meat) into thin strips;
• On a pre-prepared mat, spread a thin layer of rice over an area the size of a sheet of nori;
• place pressed seaweed on top and press lightly;
• slightly stepping back from the edge of the nori sheet, spread the filling along the entire width;
• using a mat, carefully roll the roll, giving it a neat round shape;
• At the final stage, you should cut the roll into portioned pieces and carefully place it on a dish.

A little about Philadelphia

Despite the fact that sushi is an original Japanese dish, “California” and “Philadelphia” rolls came to us from the USA. Their composition is somewhat different. The last dish was named after the American state in which it was invented about 70 years ago. Some people believe that the name "Philadelphia" was given to the roll because of the cheese of the same name, which is included in its composition.

The idea of ​​creating this roll is based on the fact that Americans did not like the specific taste and smell of nori, and therefore the sushi chef decided to hide them inside. To give the dish a beautiful appearance and rich taste, it was decided to use salted salmon and cream cheese. Chefs and amateurs constantly experimented, adding new ingredients to Philadelphia. Today there are several dozen varieties of this dish.

Composition of Philadelphia rolls

Philadelphia rolls are characterized by a fairly rich composition. Making this dish at home is quite easy. The main thing is to purchase all the necessary ingredients. Their list is as follows:

• special round rice for sushi;
• Sushi is not just tasty, but also incredibly healthy, because it consists of nutritious and satisfying foods. It will help you recognize the components of a dish such as “California” (rolls), photo. The composition of this dish is as follows:
• raw or lightly salted salmon (it is better to put fresh fish in the filling, but for decoration it is recommended to use a version that is richer in taste);
• cream cheese (not only Philadelphia, but also Mascarpone is suitable);
• some sushi chefs prefer to add cucumber or avocado to the filling;
• soy sauce, wasabi and pickled ginger.

How to cook Philadelphia

It’s probably hard to find a person who doesn’t like Philadelphia rolls. A photo of this dish instantly whets your appetite. Of course, you can enjoy sushi in a restaurant, but it’s much more interesting to cook it yourself. To do this you need to perform the following sequence of actions:

• as in the previous case, you need to boil special rice, then season it with rice vinegar with a small amount of sugar and salt;
• all filling components (fish, as well as vegetables, if you want to use them) need to be cut into strips;
• part of the salmon is cut into wide slices to be used for decoration; moisten a bamboo mat with water or wrap it in cling film for greater hygiene;
• place the rice on the mat in a thin layer, then cover it with a sheet of nori (you can do it differently - distribute the rice over the seaweed, then carefully turn the sheet over);
• Place a strip of cream cheese in the center of the sheet, then place all the other ingredients along it (sometimes the filling consists of only Philadelphia);
• use a bamboo mat to roll the roll;
• the finished roll should be wrapped in pre-prepared slices of salted fish (if salmon is present in the filling, you can limit yourself to sprinkling the roll with sesame seeds);
• Now all that remains is to cut the sushi and place it on a plate.

Those that are prepared with your own hands. To make the dish perfect, follow these recommendations:

• the rolls should be of such a size that you can fit them entirely into your mouth without biting them;
• You should not stir wasabi in soy sauce, as many are accustomed to doing - these additives are used separately;
• In order for the sushi to retain its attractive shape when cutting, the knife must be well sharpened;
• following Japanese traditions, all ingredients must have the same proportions, which will affect not only the appearance of the dish, but also the taste;
• during the cooking time, the rice should be warm (if it has cooled down significantly, it must be reheated);
• do not overuse ginger and wasabi, because their spiciness can overpower the delicate taste of the sushi itself;
• rolls are a perishable dish, and therefore must be consumed within 6 hours after preparation.

Conclusion

The composition of the “California” and “Philadelphia” rolls amazes the imagination of gourmets and is also characterized by its exceptional benefits. These dishes are interesting from the point of view of the preparation process, as well as their origin. Few people know that everyone's favorite Japanese dishes were actually invented in the United States. Nevertheless, this did not make them lose their refined taste and oriental charm. And learning to prepare delicious rolls at home is an invaluable skill, because you can pamper yourself and your loved ones with them even more often.

It's amazing how quickly and firmly sushi entered our lives. Nowadays it is impossible to imagine any large city without a sushi bar. Such popularity of the product has led to the fact that more and more people are trying to make rolls and sushi themselves.

And everyone who has ever cooked sushi at home definitely tries to make Philadelphia rolls - they are so simple and tasty. Let's look at the intricacies of the recipe.

A little history

The recipe for these rolls is not a classic Japanese one - it is an American take on a delicious dish. There is still debate whether these rolls were named after the city in which they were first prepared, or after the cheese that is added inside. One way or another, this option won the hearts of Americans, and then people around the world.

By the way, initially these rolls contained only rice, fish and cheese. Later, sushi makers began to experiment, and so a more familiar combination appeared, with cucumber and avocado.

How to prepare Philadelphia rolls at home

To make these rolls yourself, you will need:

Stage 1 – cook rice correctly

The most important thing in preparing a Japanese dish is to choose and cook the rice correctly. If this main ingredient is prepared incorrectly, the rolls will not hold their shape, and the taste may be far from classic.

So, we will need:

• 200 gr. rice;
• 250 ml water;
• 100 ml seasoning with rice vinegar;
• Kombu seaweed.

Before cooking, rinse the rice thoroughly until the water becomes clear. Washed rice must be dried for at least half an hour.

Then you can start cooking. You need to cook short grain rice in a thick-walled pan. It should be quite large - rice filled with water should occupy no more than a third of its volume.

To make the resulting product aromatic, you can add a piece of kombu seaweed to the pan. But it must be removed before the water boils.

First, select medium heat on the stove - it will help the water boil faster. Next, the cooking process continues with fire at minimum power. A gentle simmer for 10-15 minutes will help the rice to completely absorb the water. Once this process has occurred, you can turn off the gas and let it brew for fifteen minutes. All this time we do not lift the lid of the pan.

Now you can begin the last, mandatory stage of cooking rice for rolls. Namely, adding a warm dressing based on rice vinegar. You can buy it in a specialized department, or you can prepare it yourself.

For seasoning you will need:

• 2 tbsp. spoons of rice vinegar;
• 1 tbsp. spoon of brown sugar;
• 1 tsp salt.

In order to mix all the ingredients, you need to heat them over medium heat and stir constantly.

Transfer the rice from the saucepan to a separate bowl and carefully pour vinegar on top (50-80 ml is enough). For stirring, you should use only a wooden spatula; the movements should be “chopping” - the cereal should not turn into mush.

Stage 2 – prepare the ingredients

Since the rolls are made with warm rice, during cooking it is necessary to prepare all the necessary ingredients:

1. Cut the nori sheet in half;
2. Wrap the bamboo mat in plastic wrap;
3. Cut the selected fish into thin plastics;
4. Cut peeled cucumber and avocado into strips.

Stage 3 – formation of rolls

Place a cut sheet of nori on a mat wrapped in cling film. It should lie on the half that is closest to the person, its smooth side should be down.

The rice is laid out on the nori sheet with an offset - there should be no rice on the edge closest to the person, and it should not protrude much beyond the far side of the seaweed sheet.

To prevent the cereal from sticking to your hands, you need to moisten them in cold water with lemon juice.

Now the sheet needs to be turned over - to do this, you can cover the ori with rice with the other half of the bamboo mat and, carefully holding it, turn it over to the other side - the rice will be on the bottom.

Now you can lay out the cheese in small portions horizontally in the middle of the sheet. It should not touch the edges of the nori sheet. You also need to add the filling - thin slices of cucumber and avocado.

Now the most difficult step is to twist the workpiece so that it turns into a neat roller, where the nori sheets are connected to each other, and the rice does not fall apart. It may not work the first time. But everything comes with culinary experience!

Lifting the edge of the mat, form a roll - very carefully. Then roll the roll using a mat until it is perfectly round.

The last step is to place the sliced ​​fish strips on top of the roll and repeat the scrolling. The fish should fit the rice as closely as possible - then the result will be not only tasty, but also beautiful.

The last step is to cut the roll into eight pieces.

To do this as carefully as possible, you should wrap the finished roll in cling film and cut with a very sharp knife.

It is advisable to sharpen it specifically for cutting Philadelphia.

Another cutting secret is that every time you cut a roll, you need to clean the knife blade from food residues and moisten it with cold water or rice vinegar.

Philadelphia rolls are ready! You can eat them with wasabi or ginger.

Recipe secrets

1. It is not at all necessary to buy rice in a store in a special “sushi” package; any round-grain cereal will do;
2. To cook rice, you can use a multicooker in the “rice/cereals” mode;
3. In order to prepare rice dressing, you need to use dishes made of non-oxidizing material. Ideally, a product made of refractory clay;
4. In Japan, rice seasoned with vinegar is fanned - it is believed that this gives it a soft pearl shine;
5. In order for the rolls to turn out very tasty, you need to approach the nori approach correctly - the most delicious seaweed is designated by the word “gold” or the letter “A”.

Bon appetit!

Traditional Philadelphia rolls

(recipe by unknown American)

Ingredients:
- nori sheet;
- rice for sushi;
- rice vinegar;
- Philadelphia cheese";
- salmon fillet;
- avocado;
- fresh cucumber;

Another dish of “traditional” Japanese cuisine invented in America, and perhaps the most popular type of rolls all over the world - "Philadelphia".
However, if the name of the author of the “California” rolls is widely known, the “Philadelphian” was much less lucky - only history remains: in the early 80s of the last century, one American sushi chef offered such rolls to his clients, and, to great surprise, similar the combination literally captivated the visitors.
(Although, judging by the time and the “inversion” of the product, their author could well have been the same Ichiro Mashito. Both the composition and technology are very similar)

These rolls got their name from the name of the cheese used in them, popular in the USA - “Philadelphia”. And it was the combination of flavors of noble red fish and delicate cheese that made this dish so popular. It took this roll recipe just a few years after its birth to conquer sushi bars all over the world.

Traditionally, Philadelphia rolls are a type of uramaki sushi, that is, “inside out rolls” - with the rice turned outward.
The filling must be with cream cheese, green onions, cucumber, caviar can be added, the outside of the roll is wrapped completely or partially with a thin slice of raw or lightly salted salmon fillet.

When I first started preparing rolls and sushi, I thought that this was a set of recipes worked out over centuries, an almost unshakable Japanese shrine.
However, having encountered all this Japanese cuisine more closely, I quickly became convinced that the Japanese themselves are constantly trying and finding new combinations of products and cooking methods in their dishes. And let’s not even talk about the Americans. Therefore, it is not surprising that there are currently many recipes for making these sushi rolls.
I will also make my contribution to this diversity.

Here is one of the most delicious (in my opinion) roll recipes that you can easily make at home.

***

For Philadelphia rolls we will need:

- One ripe avocado (include if desired);
- One cucumber (include in the composition if desired);
- 600 g of trout or salmon (I took already chopped trout fillet, although it is safer to cut it yourself - in slicing you often come across a lot of torn and small pieces);
- 2 tbsp. rice for rolls (can be replaced with “Japanese” or “Italica”);
- Rice vinegar 50 g;
- Nori seaweed or Shibuki cabbage for rolls;
- Philadelphia cheese 300 g (in fact, you can easily replace it with Milkana, Almetta or any other curd or cream cheese);
- Food film;
- Mat for rolling rolls;
- Wasabi;
- Ginger;
- Soy sauce;

For sushi rice based on 6 pieces or 48 rolls:

- 2 tbsp. rice;
- 2 tbsp. water.

Sushi vinegar for 2 tbsp. rice:

- 50 ml rice vinegar;
- 2 tbsp. spoons of sugar;
- 1 tbsp. spoon of salt.

The photo shows a still life of the original products from which not only Philadelphia rolls were made, but also California rolls.

Recipe

I heat all the ingredients for the vinegar on the rolls in the microwave so that the salt and sugar are completely dissolved.

Optional! I don't insist on these ingredients. Peel the cucumber and avocado, remove the core and cut into strips.

Add sushi vinegar to the finished rice and mix everything from edge to center.

After multicooking, the rice turns out crumbly and when mixed with vinegar it becomes sticky and plastic. I add vinegar to hot rice, mix everything from the edge to the center and let it cool.

Place ½ sheet of nori (you can buy small sheets of nori at once), matte side up, roll the rice into a ball in the palm of your hand and distribute evenly from the center to the edge along the seaweed sheet. The bottom edge (closest to you) should be about 1 cm empty of rice, and the top should be with rice about 1.5-2 cm above the nori border (the rice must be brought beyond the nori sheet to seal the seam)

Rice will not stick to your hands if you wet your hands in water and vinegar!

Cover the workpiece with the free part of the mat (or a second mat, which is easier) and turn it over, you can simply turn it over with your hands. It is better to wrap the mat with stretch film, so the rice will not remain on the mat.

As a result, the rice should be on the mat and the nori on the rice.

Place curd cheese on a sheet of nori; the more, the tastier it will be.

Lift the bottom edge of the mat along with the sheet of nori and cover the filling, then gently roll the mat.

Spread the sliced ​​fish fillets on the mat in an even layer; you should get an even layer of slices into which we will wrap the roll blank using the same mat. Excess fish can be trimmed with a knife.

Raise the edges of the mat together with the fish, carefully cover the filling and roll the mat with sufficient force. The cylinder should be tight.

Using a sharp knife, cut the dough into rolls. First we cut it in the middle, and then each part again into two parts. The knife must be constantly moistened in water and vinegar to prevent cheese from sticking to it.

I make the next preparation with curd cheese, avocado and cucumber using the technology already described.

cut ready-made rolls

This is what happened in the end! Philadelphia rolls are ready - ready to serve. With wasabi, soy sauce and everything.

In the photo, along with Philadelphia, there are also California rolls. How to make them at home is shown in the previous recipe.

Bon appetit!

Try it, I assure you, it is not as difficult as it might seem. And how delicious it is... I can’t describe it!

from visitors' comments: - "... I bought lightly salted salmon in the store, it didn’t work out well, everything just fell apart. I salted the fish myself, the “Philadelphia” came out fabulous. Thank you!..." - "...well, it’s still hard to call my rolls ideal, but the fact that the principle is clear and further skill will come with experience is for sure. Thank you!..." - "... delicious, tasty, delicious! It doesn't take longer to make than regular nori rolls..." - "... an excellent recipe, intelligible and detailed. Even I made it, but I don’t know how to salt scrambled eggs to taste - it’s impossible! ..." - "...I made your California, Philadelphia, homemade, sushi and onigiri rolls for a party. I have never received so many compliments in my entire life)))) ..." At the same time, rolls are a fairly low-calorie product and are quite suitable for dietary nutrition. Although, it is Philadelphia rolls (calorie content per 100 g - 142 kcal) that nutritionists do not recommend often using in diets. For dietary nutrition, it is better to use low-calorie rolls with lean fish, the nutritional value of which does not exceed 90 kcal.

You've probably had to eat delicious rolls at home, prepared in a regular kitchen. If not, then all is not lost! Making everyone's favorite Philadelphia rolls at home with sesame and avocado is very simple for the modern housewife. Well, for this, of course, from your inventory you will need a wooden mat for rolling sushi. As for the rest of the dishes, the usual ones that you directly have in your kitchen will do. If you are afraid that making homemade sushi will be very expensive, then you are not mistaken. Philadelphia cheese, red fish, avocado and other ingredients are very expensive! But you must admit that under normal conditions at home, Philadelphia rolls at home are much cheaper than in a bar, and there are more of them in quantity.

Cooking Philadelphia rolls at home, recipe with photos step by step

Ingredients:

• Round rice - 2 tbsp. (250 ml each);
• Rice or wine vinegar - 90 ml (6 tbsp.);
• Sugar - 73 g (4 tbsp.)
• Salt - 23 g (1 tbsp without a slide);
• Philadelphia cream cheese - 60 g;
• Salmon - 100 g;
• Nori seaweed - 1 pack;
• Sesame - 1/2 cup;
• Large cucumber - 1/4 pcs.;
• Avocado - 1/8 pcs.;
• Soy sauce for serving - 1 bottle.

For hands:

• Water - a full, hand-friendly bowl (approximately 500 ml);
• Vinegar - 3 tbsp. l.

1. So, first of all, let’s decide how to prepare rice for making sushi and rolls. This process is not at all complicated, but it has some nuances, which we will describe below.
You already understand that you should choose only round rice. And if you have never prepared Philadelphia rolls at home yourself, then you should not get hung up on choosing special rice. The most ordinary round rice will do. Measure out the required amount of cereal and pour into a bowl. At this time it is important to rinse the cereal properly. No need to soak and leave the rice while you do other things. It needs to be washed and cooked immediately.
We will rinse the cereal with cold running water until the water becomes clear. It is enough to rinse 5 or 6 times.
Pour enough water into the bowl with the rice to cover the rice several times. Place your hand in the bowl and do not crush the rice too much in different places. Then gently stir it several times with your hand and drain the water. Repeat this procedure until the water becomes clean and transparent. And this, as already written above, is 5-6 times.

2. It is not important to take a pan from a certain metal. But, in order to prevent the rice from sticking to the bottom, take food foil and cover the bottom with it. In our case, foil was laid on the bottom, folded several times. This way the rice will not burn or stick to the bottom.

3. Place the washed rice in a pan directly on the foil. We will use 1 to 1 water for cooking. That is, for 2 glasses of rice we will need 2 of the same glasses of water. After you pour in cold water, do not flatten the rice with a spoon, but simply shake the pan in different directions. Place the pan over medium-high heat, cover with a lid, preferably a steam vent, and wait until it boils. Although in this recipe, boiling the cereal does not play a special role. Over medium heat, the rice will boil in a few minutes and will cook over the same heat for another 15 minutes. That is, from the moment you turn on the heat, you don’t need to touch the pan with rice at all, neither for stirring, nor to look, nor to in order to turn on the fire.

Advice: If your lid does not have a hole for steam to escape, then for your peace of mind you can use an ordinary match. So lift the lid and carefully place the match at an angle so that the lid does not fit tightly against the sides of the saucepan. And when the rice for Philadelphia rolls is cooked at home, the lid of the pan will not jump.

4. While the rice is cooking, you can quickly prepare a dressing for it. Use rice or wine vinegar for dressing. As a last resort, if you don’t have any of the above, you can use apple cider vinegar.
Pour the vinegar into a pan, which must not be enameled. Add salt and sugar and heat on the stove until their crystals are completely dissolved. As you can see, this liquid reminds us of liquid honey. The dressing should be cooled to room temperature.
Advice: Do not bring the dressing to a boil under any circumstances. At a maximum temperature of 80 degrees, the crystals will no longer be visible.

5. After 15 - 20 minutes from the moment you put the rice on the stove (not from the moment it boils), you should turn it off. But you can’t touch it yet. In order for the rice prepared at home for Philadelphia rolls to be soft, it must also be steamed under the lid. That's why we just turn off the stove and don't touch the pan for another 15 minutes.
After 15 minutes, simply turn the pan over and the rice should easily fall into the bowl. Remove the foil. As you can see, the rice did not stick to it and did not burn.

6. Using a wooden spatula, break up the lumps from top to bottom. As you can see, the rice is round and beautiful.
Now, while the rice is hot, you need to season it with the already cooled dressing. Take a wooden spatula and pour the dressing directly onto it and try to move it over the entire surface of the rice. Then, using a wooden spatula, stir the rice from bottom to top using gentle movements. This must be done very carefully so that the rice remains the same as after cooking - beautiful and round, and most importantly, whole.

7. Now take a clean cotton towel and cover the sushi rice. It should sit for 10 - 15 minutes.

8. Now you can start filling, that is, peel the cucumber and avocado.

9. First cut the cucumber into 4 parts so that it is easy to remove the core and seeds. Such small seeds as in the photo may not harm the rolls, but they will give away the juice. And this can soften the rolls.
After removing the core, cut the cucumber into thin strips.

10. Remove the pit from the avocado. Also cut the fruit pulp into thin strips.

11. Cover the mat with cling film. To be more precise, even wrap it with film.

12. Salmon for sushi must be fresh. That is, fresh fish fillet. This is desirable. And if you have just such fish, then you need to salt it for about 1 hour, which means that you need to do this in advance. So, for 1 kilogram of fish you will need 100 grams of salt. Just rub the fillet on all sides with it and leave for 1 hour.
Then cut the fillet into long strips.

13. That's it. You can start making Philadelphia rolls at home. And since we will be preparing them with our hands, it means that we need a disinfectant liquid for our hands. Also, thanks to this liquid, rice will never stick to your hands.
Well, it’s clear that you need to pour water and vinegar into a bowl, the amount of which is indicated in the ingredients, and mix.
First take the nori. They are usually square. Fold the sheet in half several times and thereby divide it in two. Examine the nori and select the rough side. It is on the rough side that we will place the rice.
Dip your hands into the hand liquid. Rub them with the vinegar mixture, then scoop out a ball of rice the size of an egg and place it on the nori. Gently and evenly spread the rice, leaving no free space, and sprinkle generously with sesame seeds. You can add a few grains of flax seeds, this is also delicious.

14. Now turn the nori over with the rice down and on this side place a strip of cucumber, avocado, and fish. Also add Philadelphia cheese cream in the same strip.

15. Using a mat to hold the filling, roll up the roll and form into the desired shape as desired - round or square.

16. When the roll is ready, all that remains is to cut it into pieces. Of course, we don’t have a photo of cutting a homemade Philadelphia roll with sesame seeds, but we’ll show you how to cut any roll in general.
Take a wide, sharp knife and moisten it with water. Place the roll on the board and cut it in half.

17. Now fold the two halves of the roll and cut them into pieces.

You should have six or eight pieces.

So we prepared Philadelphia rolls at home using the simplest recipe. Don’t forget to prepare it from powder or buy ready-made watsabi and pour soy sauce into a bowl. These rolls will turn out very tasty!!!

Philadelphia rolls are one of the most favorite rolls of all sushiman!!! Many people loved them for the delicate combination of salmon and cream cheese, which complement each other’s taste so well. Philadelphia rolls are a type of Uramaki roll (rolls with rice facing out).

And the name of the rolls is because of the Philadelphia cheese, which is the filling in these rolls, but also Philadelphia cheese can easily be replaced with any other creamy curd cheese (for example: Almette, Buka, Natura). And the outside of the rolls is wrapped entirely or partially with thin slices of fresh or lightly salted salmon fillet. Salmon can also be replaced with trout or salmon. You can use both fresh and lightly salted fish. Also, avocado is allowed in the filling of Philadelphia rolls, since this nut, with its delicate and fatty consistency, will only highlight the taste of the roll. Restaurants often add cucumber to the filling, but this is done in order to reduce the cost of the most popular roll.

Philadelphia rolls are prepared in two ways: the roll is completely wrapped in fish (this recipe) or the fish is only half of the roll (2nd recipe).

Step-by-step photo recipe for making Philadelphia rolls.

We will need:

• sushi rice (Japanese, round grain) - 350 gr
• water - 360 ml
• ready-made sushi seasoning (or rice vinegar, sugar and salt) - 80-100 ml
• dried nori seaweed
• lightly salted trout (or salmon)
• Philadelphia cheese (Buko, Natura or Almette)
• bamboo mat for making rolls (Makisu)
• cling film

Preparation:

So, we need to cook the rice and prepare all the other ingredients for the sushi.

Advice: Since the rice should be warm while preparing sushi and so that it does not cool down while you prepare all the ingredients, I advise you to work on all the ingredients while the rice is being prepared.

Prepare nori sheets. Of course, there is no need to cook them)) What I meant is that for our roll we only need half a whole sheet, or 2/3 of a sheet. Personally, I use half. Take a whole sheet of Nori.

And cut it in half.

From one of these halves of a Nori sheet we will prepare Philadelphia rolls.

Wrap the Makisu bamboo mat in cling film. You can buy yourself one single bamboo mat for making Makisu rolls and simply wrap it in regular cling film before each use and use it as much as you like and it will always be clean. And after use you won’t even need to wash it, just remove the film and that’s it!!! I wrap the mat in film 5 times so that it definitely doesn’t unfold)).

I didn’t know this before and used a mat without a film; after use, I washed it thoroughly, but still there were particles of rice, caviar, sesame and I had to buy a new one. But now I always use cling film and I advise you too!!!

Cut the fish into thin slices of the same thickness and length. You can cut the fish both lengthwise and crosswise. Cut it however you prefer)

So, we have all the ingredients prepared and this is how they should look like)

Let's start preparing Philadelphia rolls.

Take a Makisu bamboo mat and place half a sheet of Nori on it, smooth side down, on the part of the mat closest to you. For the Uramaki roll (roll with the rice facing out), if you find it difficult to roll the half of it, you can also use a little more than 2/3 of a sheet of Nori.

Now we need sushi rice and cold water, it is advisable to put a few slices of lemon in it.

We spread the rice on a Nori sheet in a thin layer (before taking part of the rice, be sure to wet your fingers in water each time, otherwise the rice will stick to your fingers) making an offset of 1-1.5 cm from you (this is necessary so that the finished roll does not there were snails on the cut). That is, do not place rice on the edge of the Nori closest to you (it remains free), but place it on the rest of the Nori and also place 1-1.5 cm of rice on the mat without Nori. Just spread the rice without pressing it with your fingers.

Now we need to turn over the Nori sheet. To do this, cover the Nori with rice with the other half of the mat.

Turn the mat over with the Nori and rice, pressing lightly with your palm.

Unroll the mat.

Rice should be on the bottom and Nori on top. This is exactly how your Nori sheet should lie on your mat (in its entirety).

Then place Philadelphia cheese in the middle of the Nori (Philadelphia can be replaced with Buko, Natura or Almette cream cheese). There is no need to put cheese on the edges of the nori, otherwise when you roll the roll, it will come out of the roll. The amount of filling in your roll should be such that the edge of the nori without rice is completely covered by the protruding rice on the other edge of the nori, and the gluing area remains invisible.

We now need to roll the roll tightly enough so that when cutting it does not lose its shape. To do this, lift the edge of the mat and wrap the roll so that the empty edges of the Nori are connected to each other, and the filling remains inside.

This is the Uramaki roll (roll with rice facing out) that we got). We roll all Uramaki rolls in the same way, for example “California”, “Canada” rolls, etc.

Then place the roll on the edge of the mat, and next to it, place the fish slices close to each other.

And using a mat, wrap the roll in them so that it is completely covered with fish. It is important that the fish fits your roll tightly enough, then it will be beautiful and will not lose its shape when slicing.

This is the roll we got)

Then you need to cut our roll into 8 pieces. To do this, our KNIFE MUST BE VERY SHARP, otherwise, when slicing, the roll will fall apart and lose its beautiful appearance. It is advisable to sharpen the knife before slicing!

And to prevent the roll from falling apart, be sure to wet the knife in cold water before each cutting and remove particles of rice and cheese from the knife!!! For convenience, you can wrap the roll in cling film and cut it with it, or without it, it’s whatever is more convenient for you)

To do this, first cut the roll exactly in half.

Then place both halves next to each other. And cut the roll into 6 or 8 parts, that is, each half into 3-4 parts.

That's it, our Philadelphia rolls are ready!!!