Philadelphia Roll


1 block (250g) medium cream cheese, cut into long, thin sticks
1 cup cooked sushi rice
4 portions Three Streams smoked salmon or fresh salmon, thinly sliced
2 nori seaweed sheets
2 green onions


Place one sheet of  seaweed on a bamboo rolling mat – make sure the shiny side is facing down. Cover the seaweed with prepared sushi rice (not too much!) – leave an inch of the seaweed bare at the top.

Place ingredients length-ways in the center of the rice.

Roll the sushi into a ‘log’-roll. Slice into ¾-inch pieces and serve immediately

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