How To Make Sushi and Japanese Classics (Updating Cookbook Book 1) by Mai Ueda

Author:Mai Ueda [Ueda, Mai]
Language: eng
Format: epub
Publisher: The Japan Food Channel LLC
Published: 2012-09-10T04:00:00+00:00

Philadelphia Roll

smoked salmon

cream cheese

cucumber

toasted sesame seeds

sushi roll rice base

Cut ends off the cucumber. Cut the remaining portion to the same length as the seaweed. Slice cucumber in half lengthwise, and then cut each half into thin wedges.

Cut a thin slice (1 cm) lengthwise off the brick of cream cheese. Then cut lengthwise into thirds.

Carve the smoked salmon into strips similar in length and thickness to the cream cheese.

Place the sushi roll rice base seaweed side up.

Starting slightly closer to the front than the exact center, neatly arrange the cucumber, cream cheese, and salmon in even horizontal lines from one end of the rice base to the other.

Lifting the corners of the bamboo mat nearest you, carefully roll the rice and seaweed over the ingredients, pulling back the plastic wrap as you go. Squeeze firmly, but not so hard that the ingredients are crushed inside.

Continue rolling carefully, pulling back the plastic wrap as you go, squeezing and shaping until the roll is tight and complete. Make sure there is a little overlap of the internal seaweed and external rice on the final turn. No ingredients should extend beyond the seam.

Sprinkle sesame seeds over the top and sides of the roll, patting gently so that they stick.

Soak a clean dishtowel in a mixture of water and rice vinegar (1 cup water + 1 T. vinegar). Wring out the excess liquid.

Place roll on a cutting board. With a very sharp knife, slice in half, and then cut into pieces about 1 inch (3 cm) thick, working outward toward each end. Wipe the blade of the knife on the damp dishtowel between each cut. This method ensures the best shape for each piece.

Arrange on a plate or sushi geta and serve with pickled ginger, wasabi and soy sauce.

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