Philadelphia Roll

Makes: 3 rolls


  • 3 oz. salmon, cut in long thin strips
  • cream cheese, cut in long thin strips
  • cucumber, cut in long thin strips
  • 2 1/4 cup rice
  • 3 seaweed sheets


1) Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Layer thin strips of salmon, cucumber and cream cheese over rice.

2) Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Unroll bamboo, and continue rolling seaweed tightly until all the rice has been covered.

3) Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.