Philadelphia rolls on home

Philadelphia rolls on home


● Round grain rice — 200 g
● Vinegar rice 20 ml
● Nori seaweed (large sheets) 1 pc.
● Soft cream cheese (Philadelphia) 150 g
● Salmon 150 g


Rinse well, put in a saucepan, pour water at a rate of 1: 1.2. Bring to a boil, reduce the heat and cook the rice for about 15 minutes without removing the lid. After let the rice stand for 10 minutes, shift and season with rice vinegar

Wrap the makis with a food film, top half of the nori sheet. Distribute the rice, moistening the palm with water. Leave a loose small band on the near to you edge of the nori and make a displacement on the far. It is not necessary to compress the rice.

Align the top with the bottom, slightly pull the stuffing rug «on yourself» glue roll. Evenly press your fingers on the mat and make a couple of moves along it to give the roll a square shape.

Fresh salmon or trout for sushi cut into slices of the same length and thickness. Lay them on roll close to each other.
Once again, cover the roll with a rug and press the fish.

Transfer the roll to the chopping board and with a sharp knife soaked in water, cut it in half. Then each half — into three or four pieces.

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