Farm Philadelphia Roll

A twist on the makizushi sushi roll named after the cream cheese

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Prep Time:  15 min

Cook Time:  1hr

Servings:  3 rolls

Ingredients

​2 cups rice
2 2/3 cups water
2 tbs rice vinegar
3 cucumbers
2 oz cream cheese
3 nori
4 oz salmon

OPTIONAL
​wasabi
soy sauce
pickled ginger

Directions

WARNING: if consuming raw fish, make sure you purchase it from a reliable source (not frozen), and keep in fridge until ready to prep and again until ready to roll sushi

• wash rice by rinsing and draining 3 or more times or until water is no longer cloudy
• if using rice maker, follow manufacturer’s recommendation on sushi grade rice
• if no rice maker, bring rice and water to boil in pot, reduce to simmer, cover for 20 min, remove from heat, let stand for 10 min, and fluff with fork
• carefully season rice with vinegar (and salt if unseasoned vinegar)

• for a stuffed cucumber sushi, slice off ends of cucumber, and hollow out with a tablespoon handle / for classic sushi or if dealing with smaller cucumbers, cut into skinny rectangles
• use a knife to remove skin from salmon, and slice very thinly
  
• slice cream cheese into skinny rectangles​
• refrigerate all ingredients until ready to roll

• once rice is finished, lay out all your ingredients and a bowl of water, and wrap rolling mat in plastic wrap
• place nori on rolling mat and a layer of rice on top that covers about a third of the nori, rinsing hands with water to avoid sticking
• top with bits of cream cheese, salmon, and cucumber; if making stuffed sushi, be sure to make smaller sushi
• carefully roll sushi tight making one rotation touching seaweed to seaweed
• stuff into cucumber and slice into individual sushi or slice unstuffed