Philadelphia Roll
On a bamboo sushi mat, arrange 1 nori sheet shiny side up. Using wet fingertips, spread about 1 cup rice evenly over entire surface of nori. Sprinkle rice with 1 tablespoon everything bagel seasoning.
Ingredients :
- 1/2 small red onion, thinly sliced
- 1/2 cup unseasoned rice vinegar
- Rice
- 2/3 cup sushi rice
- 2/3 cup water, plus more for rinsing rice
- 1 piece kombu
- 1 Tbsp. unseasoned rice vinegar
- 2 tsp. granulated sugar
- 1/4 tsp. kosher salt
- Rolls
- 2 sheets nori
- 2 Tbsp. everything bagel seasoning, divided
- 4 oz. smoked salmon, divided
- 4 oz. cold cream cheese, cut into 1/2"-thick strips, divided
- 1 Persian cucumber, seeds removed and julienned, divided
- Soy sauce, wasabi, and pickled ginger, for serving
Directions :
- In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.
- In a rice cooker or medium saucepan, combine soaked rice, ⅔ cup water, and kombu, if using. If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard kombu.
- Spread rice on a small baking sheet or 13"-by-9" baking dish. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.
