| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 30 min | 10 min | 40 min |
Servings
4 piece
Ingredients
Sushi Rice
2 cups Sushi rice
2 1/8 cups Water
1/8 cup Seasoned rice vinegar
Philadelphia Roll
4 piece Nori sheets seaweed
4 cups Sushi rice
4 ounce Smoked salmon, thinly sliced
4 ounce Cream cheese cut into thin long strips
2 ounce English cucumber thinly sliced
Directions
Sushi Rice Method:
Place the sushi rice in a large bowl and rinse until the water runs clear. I normally stir this around to quicken the process but it takes about 20 minutes. Once the water runs clear let it sit in the water for about 15 minutes. Strain the water off then place in your rice cooker or pot, add in the water and cook. For the pot method you will need to bring up to a boil then drop to a simmer, cover and let cook for about 20 minutes or until done. Once the rice is cooked place it in a large bowl and pour the Seasoned rice vinegar over it. Stir the seasoned rice vinegar in being careful not to break up the rice. Taste and adjust as needed. Use the rice right away, never refrigerate.
Philadelphia Roll Method:
Place the nori sheet on to the bamboo mat shiny side down. Wet hands and spread the rice evenly on the bottom half of the nori sheet. Place the smoked salmon, cream cheese and the cucumbers down the middle of the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut into 8 bite size pieces. Serve with wasabi and pickled ginger and serve, Enjoy!
Chefs Note: Check out the photo guide that goes with making sushi here. http://www.cheftomm.com/blog/gallery/?album=1&gallery=38
