what is a philadelphia roll
A Philadelphia roll is a type of sushi roll that is popular in American sushi restaurants. It typically consists of the following ingredients:
- Smoked salmon: Thin slices of smoked salmon are often used as the primary filling for the Philadelphia roll. The smoky flavor of the salmon adds a distinctive taste to the roll.
- Cream cheese: Cream cheese is another key ingredient in a Philadelphia roll. It is spread over the nori (seaweed) sheet before adding the rice and other fillings. The creamy texture of the cheese complements the savory salmon.
- Cucumber: Slices of cucumber are often added to provide a refreshing crunch and contrast to the richness of the salmon and cream cheese.
- Rice: Sushi rice, which is seasoned with rice vinegar, sugar, and salt, is used to bind the ingredients together and form the roll.
- Nori: Nori is the seaweed sheet that wraps around the roll, holding all the ingredients together.
The Philadelphia roll is known for its combination of flavors and textures, with the creaminess of the cheese, the smokiness of the salmon, and the crispness of the cucumber. It’s a popular choice for those who enjoy sushi with a Western twist.
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what is inside a philadelphia roll
Inside a Philadelphia roll, you will typically find the following ingredients:
- Smoked salmon: Thin slices of smoked salmon are the primary filling, providing a smoky and savory flavor.
- Cream cheese: Cream cheese is spread over the nori (seaweed) sheet before adding the other ingredients, adding a creamy and rich texture to the roll.
- Cucumber: Slices of cucumber are often added for a refreshing and crunchy element.
- Sushi rice: Sushi rice, which is seasoned with rice vinegar, sugar, and salt, is used to bind the ingredients together and form the roll.
- Nori: Nori is the seaweed sheet that wraps around the roll, holding all the ingredients together.
These ingredients come together to create the distinctive flavors and textures of a Philadelphia roll, making it a popular choice in sushi restaurants.
how to make sushi philadelphia roll
Making a Philadelphia roll at home is relatively straightforward. Here are the steps to make a basic Philadelphia roll:
- Sushi rice
- Nori (seaweed sheets)
- Smoked salmon slices
- Cream cheese
- Cucumber, thinly sliced
- Soy sauce
- Wasabi (optional)
- Pickled ginger (optional)
- Prepare the Sushi Rice:
- Rinse 1 cup of sushi rice under cold water until the water runs clear.
- Cook the rice according to the package instructions, typically using a rice cooker or stovetop method.
- Once cooked, transfer the hot rice to a wooden or plastic bowl. Season it with a mixture of rice vinegar, sugar, and salt while it’s still warm. Use about 3 tablespoons of rice vinegar, 1.5 tablespoons of sugar, and 1 teaspoon of salt for every 1 cup of uncooked rice. Mix gently to evenly distribute the seasoning.
- Prepare Your Workstation:
- Place a bamboo sushi rolling mat (makisu) on a clean, flat surface.
- Lay a sheet of plastic wrap over the bamboo mat to prevent the rice from sticking.
- Assemble the Roll:
- Lay a sheet of nori, shiny side down, onto the plastic wrap-covered bamboo mat.
- Wet your fingers to prevent sticking and spread a thin layer of sushi rice evenly over the nori, leaving about half an inch of nori at the top edge without rice.
- Add Fillings:
- Place thin strips of smoked salmon, cream cheese, and cucumber horizontally across the center of the rice.
- Roll the Sushi:
- Using the bamboo mat, start rolling the nori and its fillings away from you, tucking the ingredients in as you go. Apply gentle pressure to shape the roll.
- Seal the Roll:
- Moisten the top edge of the nori with a little water to help seal the roll.
- Continue rolling until you reach the exposed edge of the nori, and press gently to seal the roll.
- Slice the Roll:
- With a sharp, damp knife, slice the Philadelphia roll into bite-sized pieces. Make sure to wet the knife between each cut to prevent sticking.
- Arrange the sushi pieces on a plate.
- Serve with soy sauce for dipping, and you can also include wasabi and pickled ginger as accompaniments.
Enjoy your homemade Philadelphia roll! You can customize it by adjusting the filling quantities and experimenting with different ingredients to suit your taste preferences.
how long is a philadelphia roll good for
The shelf life of a Philadelphia roll, like most sushi, depends on how it is stored and handled. Here are some general guidelines:
- Freshly Made: A Philadelphia roll that has just been prepared at a sushi restaurant or made at home is best when consumed immediately. Sushi is at its freshest and tastiest right after it’s made.
- Refrigerated: If you have leftover Philadelphia rolls, you can refrigerate them, but they should be consumed within 24 hours for the best quality. Store them in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out.
- Freezing: Sushi, including Philadelphia rolls, can be frozen for longer storage. To freeze, wrap the roll tightly in plastic wrap, then place it in an airtight container or a freezer-safe bag. Properly stored, it can last in the freezer for up to 2-3 months. When you’re ready to eat it, allow it to thaw in the refrigerator before consuming. Note that freezing may affect the texture of the ingredients, especially the cucumber.
- Quality: Keep in mind that the quality of the sushi will degrade over time. The rice may become dry, and the texture of the ingredients may change, so it’s best to consume it as soon as possible for the freshest experience.
- Safety: Be mindful of food safety practices, especially when dealing with raw fish. If you are uncertain about the freshness of the ingredients or how the sushi has been handled, it’s safer to err on the side of caution and not consume it.
Always use your judgment and consider the conditions in which the sushi has been stored when determining if it’s still good to eat. When in doubt, it’s better to discard sushi that you suspect may have spoiled to avoid foodborne illness.
How to Prepare Sushi Rice
Preparing sushi rice, also known as shari or sumeshi, is a crucial step in making delicious sushi. Here’s a step-by-step guide on how to prepare sushi rice:
- Sushi rice (short-grain or medium-grain rice)
- Rice vinegar
- Rice cooker or a heavy-bottomed pot with a lid
- Wooden or plastic mixing bowl (don’t use metal, as it can react with the vinegar)
- Measure the Rice:
- Start by measuring the amount of rice you want to cook. Typically, one cup of uncooked rice will yield enough for about three sushi rolls, so adjust the quantity according to your needs.
- Rinse the Rice:
- Place the rice in a fine-mesh sieve or a fine strainer and rinse it thoroughly under cold running water. Continue rinsing until the water runs clear. This step removes excess starch from the rice and prevents it from becoming too sticky.
- Cook the Rice:
- If using a rice cooker:
- Follow your rice cooker’s instructions for cooking sushi rice. Typically, the rice-to-water ratio for sushi rice is 1:1.25 (one cup of rice to 1.25 cups of water).
- Once the rice is cooked, let it sit in the cooker for about 10-15 minutes to steam and firm up.
- If cooking on the stovetop:
- Combine the rinsed rice and the appropriate amount of water (as per the rice cooker instructions) in a heavy-bottomed pot with a tight-fitting lid.
- Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
- Remove the pot from the heat and let it sit, covered, for an additional 10-15 minutes.
- If using a rice cooker:
- Prepare the Sushi Vinegar Mixture:
- While the rice is cooking and resting, prepare the sushi vinegar mixture. In a small saucepan, combine 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Remove from heat and let it cool to room temperature.
- Season the Rice:
- Transfer the cooked rice to a wooden or plastic mixing bowl (do not use metal, as it can react with the vinegar).
- Gradually pour the sushi vinegar mixture evenly over the rice, gently folding and mixing it in using a wooden or plastic rice paddle or spatula. Be careful not to smash the rice; your goal is to evenly distribute the vinegar without mashing the grains.
- Cool the Rice:
- Continue to gently mix and fan the rice to cool it down. Fanning helps to remove excess moisture and gives the rice a glossy appearance. The rice should be close to room temperature when used for sushi.
Your sushi rice is now ready to be used in your favorite sushi recipes, whether it’s for sushi rolls, nigiri, or sashimi bowls. Keep the sushi rice covered with a damp cloth to prevent it from drying out while you prepare your sushi.
Calories in a Philadelphia Roll
The number of calories in a Philadelphia roll can vary depending on the size of the roll and the specific ingredients used in its preparation. However, here’s a rough estimate of the calorie content in a standard Philadelphia roll, which typically contains smoked salmon, cream cheese, cucumber, sushi rice, and nori (seaweed):
On average, a Philadelphia roll can contain approximately 300 to 400 calories for a standard-sized roll that is cut into 6-8 pieces. This estimate is based on common ingredients and portion sizes found in many sushi restaurants.
Please note that the actual calorie count may vary depending on factors such as the amount of cream cheese, the thickness of the smoked salmon slices, and the size of the roll. If you are looking for a more precise calorie count, it’s best to refer to the nutritional information provided by the specific sushi restaurant or manufacturer where you plan to order or purchase the roll.
philly roll vs california roll
A Philadelphia roll and a California roll are both popular types of sushi rolls, but they have distinct differences in terms of ingredients and flavors:
- Main Ingredients: The key ingredients of a Philadelphia roll typically include smoked salmon, cream cheese, cucumber, sushi rice, and nori (seaweed).
- Flavor Profile: Philadelphia rolls have a creamy and savory flavor profile. The creaminess of the cream cheese complements the smoky richness of the salmon, with the cucumber adding a refreshing crunch.
- Cooking Style: Philadelphia rolls are generally not cooked, and the ingredients are typically served cold.
- Main Ingredients: The primary ingredients of a California roll consist of imitation crab (surimi), avocado, cucumber, sushi rice, and nori (seaweed).
- Flavor Profile: California rolls have a mild and slightly sweet flavor. The creamy avocado pairs well with the sweet and slightly tangy surimi (imitation crab), and the cucumber adds a fresh crunch.
- Cooking Style: California rolls are not typically cooked either, and the ingredients are served cold.
In summary, the main differences between the two rolls lie in their ingredients and flavors. The Philadelphia roll features smoked salmon and cream cheese, offering a creamy and savory taste, while the California roll uses imitation crab and avocado for a milder, slightly sweet flavor. Both rolls are popular choices in sushi restaurants, catering to different taste preferences.
philly roll sushi raw or cooked
A Philadelphia roll is typically made with raw ingredients. The key components of a Philadelphia roll include smoked salmon, cream cheese, cucumber, sushi rice, and nori (seaweed), and none of these ingredients are typically cooked before being used in the roll.
The smoked salmon is raw fish that has been smoked for flavor, the cream cheese is not cooked, the cucumber is typically raw and sliced thinly, and the sushi rice is seasoned and used at room temperature. The roll is assembled and served cold.
So, to reiterate, a Philadelphia roll is not cooked; it consists of raw and cold ingredients. However, the rice used in the roll is often cooked, but it’s not considered a “cooked” element in the context of the roll itself.
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For the Sushi Rice:
- 2 cups sushi rice
- 2 1/4 cups water
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Filling:
- 4 ounces smoked salmon, thinly sliced
- 4 ounces cream cheese, softened
- 1 cucumber, julienned
- 1 avocado, thinly sliced
- 1/2 cup thinly sliced scallions (green onions)
- 10 sheets of nori (seaweed)
- Bamboo sushi rolling mat
- Plastic wrap (for covering the rolling mat)
- Soy sauce, for dipping
- Pickled ginger and wasabi, for serving (optional)
1. Prepare the Sushi Rice: Rinse the sushi rice in cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked. While the rice is still warm, gently fold in the rice vinegar, sugar, and salt. Allow it to cool to room temperature. 2. Prepare Your Workstation: Place the bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. This prevents the rice from sticking to the mat. 3. Assemble the Philadelphia Rolls: Lay a sheet of nori, shiny side down, on the plastic-covered bamboo mat. Wet your hands with water to prevent the rice from sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about 1/2 inch of nori uncovered at the top edge. Lay thin slices of smoked salmon, cream cheese, cucumber, avocado, and scallions in the center of the rice. 4. Roll the Sushi: Carefully lift the bamboo mat's edge closest to you, and begin rolling it away from you, using gentle but firm pressure. Roll until you reach the uncovered nori edge. Wet the edge with a bit of water and press to seal the roll. Repeat the process for the remaining rolls. 5. Slice and Serve: Using a sharp knife dipped in water, slice each roll into bite-sized pieces. Arrange the slices on a plate. 6. Serve and Enjoy: Serve your Philadelphia Rolls with soy sauce, pickled ginger, and wasabi on the side, if desired.