Rolls; Philadelphia; at home

Philadelphia rolls at home

“California” and “Philadelphia” are the most famous rolls. Judging by the titles, they are a South American variation on a Japanese theme. We have already prepared “California”, “Philadelphia” is next in line.

The base of the rolls is a combination of reddish fish and soft Philadelphia cream cheese – hence the name. If you don’t have this particular cheese on hand, replace it with at least some cream cheese. But if you have time, cook Philadelphia at home, it's easy.

There are two rules for making delicious sushi. 1st - rice for sushi should be of good quality and round. Not necessarily with the inscription “for sushi” and at an expensive price. This could be Camolino rice, which is just perfect. And secondly, salmon for sushi must be fresh. Try to choose it correctly. To do this, press your finger on the fish fillet, and if it instantly flattens out, the fish is fresh, but if there is a dent left, it is better not to take it, even for cooking at the highest temperature.

Ingredients

round rice of the Camolino variety of good quality 2 cups
fresh salmon 300 g
soft Philadelphia cheese 250 g
nori sheets 4 pcs.
rice vinegar 4 tbsp.
sugar 2 tbsp.
sea salt 1 tsp.

Manufacturing

First you need to prepare the fish to make sushi. We make an incision along the fin on the back and carefully remove the fish fillet from the bones with a knife, cutting the rib bones at the ridge.

We cut off the dorsal fin along with the fat layer.

With one movement of the knife, we also cut off the ribs; there is no need to cut the fish.

We run our index finger over the fish fillet, feel and remove all the bones with tweezers. We do not remove the skin; it will make it easier to cut the fish for sushi into thin slices.

After making sure that all the bones have been removed, cut the fish into thin slices in the same way as we cut the ribs. Cover the fish preparation for sushi with cling film and put it in the refrigerator.

We wash the rice 7-8 times until the water becomes completely clear. We put the rice in the cauldron in which we will cook it, and fill it with water so that it covers the rice by 2 cm. We put the pan on the stove and, when the water boils, set the fire to the quietest, cover tightly with a lid or a large dish to lock in the steam. and cook for 15 minutes. It is better to turn on the timer at this time.

Meanwhile, prepare the dressing for the rice. To do this, mix rice vinegar, salt and sugar in a deep bowl.

We put the dressing in the microwave for 20-30 seconds so that the mixture gets very hot, but in no case boils. If you create everything exactly like this, the salt and sugar crystals will completely dissolve, and the dressing will turn out completely clean and transparent.

When the timer beeps, turn off the stove, place several layers of cardboard towels between the lid and the cauldron and leave it like that for another 15 minutes. During this period of time, the rice will completely steam, and excess moisture will be absorbed into the towels. As a result, the rice will turn out perfectly cooked, crumbly, grain after rice.

Now you need to add dressing to the rice, which is what we do. Then mix carefully and thoroughly.

We moisten paper towels (of good quality) with water, cover the rice so that it does not dry out, and leave it to cool.

Cut a 4 cm strip from a sheet of nori. Place the nori on a mat covered with cling film, glossy side down.

We spread a layer of rice on the nori; there is no need to compact or press the rice. On one side we leave 1 cm of nori free, and on the other side we lay out rice 1 cm longer than the nori sheet.

Turn the workpiece over with the nori sheet facing up and rice side down. Place soft cheese in the center.

Cooking nigiri

From time to time it happens that there is rice left over. It’s not enough for a real roll, but you can make everyone’s favorite nigiri. To do this, we wet our hands with water, take a little rice and, squeezing it into our palms, form an oval rice block.

Cover the rice block with a slice of fresh salmon.

For beauty, we fasten the nigiri with a narrow strip of chopped nori.

That's all. All that remains is to pipe wasabi paste from a pastry bag onto a dish, place Philadelphia rolls and nigiri with salmon and serve with pickled ginger and delicious soy sauce for sushi.

You see, making Philadelphia rolls and nigiri at home is not at all difficult. The main thing is to develop the skill of rolling rolls, but this will not require a lot of effort. And you already understand the secret of the right rice for rolls. Bon appetit!

Philadelphia rolls at home: recipe with photos

Have a nice day, my beloved readers!

Philadelphia rolls at home turn out indescribably tender and satisfying. Reddish fish in combination with curd cheese makes you crazy.

As a result, rolls prepared at home are much cheaper in cost than in a restaurant.

How to create Philadelphia rolls

Dear readers . The recipe turned out to be quite long, but in fact everything is prepared very quickly.

In almost an hour you will prepare a large set of rolls for the whole family or a huge company!

Ingredients:

Special mat for rolling rolls;
Cling film;
Short grain rice - 500 gr.;
Water - 550 gr. ml;
Rice vinegar or apple vinegar – 50 ml;
Sugar – 50 gr.;
Salt – 3 gr.;
Reddish fish with low salt;
Cottage cheese;
Noria sheets;
Cucumber;
Avocado;

How to cook rice for rolls correctly

Manufacturing:

First, let's create a dressing for our rice:

1. Take vinegar 2-3% and pour 50-55 g.

2. Add 3 tbsp. l. sugar = 45 gr. and 1 tsp. salt = 5 gr.

3. Mix well until clear liquid comes out.

1. Pour 500 gr. rice into a saucepan. And rinse 2-3 times in running water.

2. For 500 gr. rice for cooking, you need to use 550 g. ml. water.

3. Place on the stove and bring to a boil over high heat.

4. Then turn the heat to low and cook for another 15 minutes. Stirring rice is not allowed! It is also not allowed to open the lid.

5. After 15 minutes, turn off the heat. Remove the cover. Cover the pan with a towel and close the lid tightly. Leave it like this for 15 minutes. ( The towel will absorb excess water. )

6. Remove the towel and add the vinegar rice dressing sparingly.

7. Mix everything from the edges to the center.

8. Transfer the rice to a container to cool. Just throw away rice that is burnt, we don’t need it!

Let's prepare the filling for the rolls:

1. Cut the cucumbers into strips - without pulp.

2. Peel the avocado and also cut into strips.

3. Cut the reddish fish into slices.

4. Place the curd cheese in a pastry bag or plastic bag.

Well! All ingredients are ready, you can start assembling the rolls.

1. Wrap the mat with cling film 2 times.

2. Apply a drop of vegetable oil to the mat.

3. Rub the oil over the entire surface of the mat. This way the rice won't stick to you!

4. We take half a sheet of noria, lay the sheet closer to the far side, with the rough side facing us.

5. Wet your hands with cool water to prevent the rice from sticking.

6. Take a portion of rice approximately 100-120 grams. and distribute it over the surface of the elevator so that it enters 2 cm from the top edge and protrudes 2 cm from the bottom edge.

7. Use a mat to tamp down the bottom edge.

8. Take a sheet of noria with compacted rice and carefully turn it over.

9. We distribute 2 strips of curd cheese in the center of the noria.

10. Add cucumber and avocado.

11. We take the edge of the mat, press the filling and twist our roll.

12. We press our roll a little and twist it together with a sheet of noria.

13. We tamp (equalize) the sides.

14. Place thinly sliced reddish fish on top of the roll.

15. And again we slightly twist the roll.

16. Wet a knife with cool water and cut our roll into 8 pieces.

Our amazing Philadelphia rolls are ready! Can't wait to try them out!

Philadelphia rolls

Production time: 1 hour

Number of servings: 6 pcs.

Ingredients

Video for the recipe “Philadelphia Rolls”

How to make Philadelphia rolls at home

Anyone who has been to a sushi bar at least a couple of times has already memorized the slightly unusual and sometimes funny names of Japanese dishes, the most popular of which are Philadelphia rolls, the recipe for which can safely be called traditional. Although their homeland is not Japan, it is clear that they were born in the states, approximately in the first half of the 70s of the last century. The traditional recipe for the Philadelphia roll has not changed for many years, yet the popularity of this dish shows no signs of fading.

It is useful for those new to making rolls with rice facing out to practice on this type of sushi, especially since the result turns out incredibly tasty and very beautiful. Certain difficulties may arise when cutting a Philadelphia roll, because the cream cheese sticks to the knife. Therefore, the knife must be sharpened well in advance and after each cut, clean it of cheese and moisten it with rice vinegar.

Fundamentally! Which side should you put nori on?!

Almost everyone wonders which side is right to put nori on makisa. There are no options, the rice must be placed on the rough side of the aquatic plants! Accordingly, nori should be placed on the mat with the smooth side.

How to prepare “Philadelphia Rolls” step by step with photos at home

To prepare Philadelphia rolls at home, we will need the cheese of the same name, which can simply be replaced with any other cream cheese. Also an integral part of these rolls is lightly salted salmon, avocado, cucumber and nori sheets. We will need 300 g of rice, and to season it we will need rice vinegar and brown sugar.

First, boil 300 g of rice. It needs to be thoroughly washed with running water until it becomes transparent.

Now our rice needs to be poured with 350 ml of cool water, and without closing the lid, bring to a boil over high heat. Then close the lid and cook over low heat for another 12 minutes until the water has completely boiled away.

After this, you need to remove the rice from the heat, and without opening the lid, let it brew for 10 minutes.

At this time, prepare the dressing - mix 2 tsp. rice vinegar, 2 tsp. coffee sugar and 1 tsp. warm water. The entire resulting solution must be thoroughly mixed so that the sugar dissolves.

After the rice has steeped, pour it onto a flat surface or plate, add the dressing to the hot rice and mix well with chopsticks. Afterwards the rice should be allowed to cool slightly.

Philadelphia rolls

Ingredients

Sushi rice – 1 large handful;

Salmon fish s/s – about 100 g;

Cream cheese – 80-100 gr.

217 kcal
15 minutes.
15 minutes.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

The name and principle of the “Philadelphia” roll were invented by a certain South American sushi master, but it is unclear in honor of the American state or cheese. “Philadelphia” is an uramaki roll, i.e. rice out. This is a large and filling roll.

It consists mainly of rice, nori, cream cheese (Philadelphia as standard, but you can use something else - the most economical one) and salmon fish, with avocado or cucumber added from time to time.

To make it easier to cut thin slices of fish at home, you can freeze it slightly.

Place half a sheet of nori with the glossy side on a makisa (in the photo it is an ordinary mat), wrapped in cling film. With your hands soaked in acidified water, take a good portion of rice, approximately the size of a “snowball”.

Smooth the rice over the nori, but leave about 1 centimeter of nori without rice on one side, and on the other side, extend the rice 1 cm beyond the edge of the nori.

To carefully turn them over so that the rice is on the bottom and the nori is on the outside, cover them with makis and turn them over.

Later, open the makisa again and you will get rice at the bottom, nori at the top, as it should be to continue making Philadelphia rolls.

Using a tablespoon, place a fairly large portion of cream cheese along the center of the nori.

Then, using a makisa, begin to roll the roll so that the rice from the protruding edge combines with the rice on the nori.

Fix the round section of the roll and unfold it.

Intermediate stage - uramaki roll is completed.

Cut the fish into very thin slices.

Then place the slices close to each other on the film in front of the roll.

Using a makis/mat, wrap the fish pieces around the roll.

For the convenience of future accurate cutting, wrap the finished roll with cling film. This method is more convenient when making rolls at home or for novice cooks with little sushi experience.

Cut the Philadelphia roll into 6 or 8 pieces.

The Philadelphia roll is ready, serve it with soy sauce and pickled ginger.