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Roll “Philadelphia”

Ingredients for 3-4 rolls:

  • Nori sheets or half sheets TM Hokkaido Club – 3-4 pcs
  • Rice “For Sushi ” TM Hokkaido Club – 200 g
  • Trout or salmon slightly salted – 150 g
  • Philadelphia cheese or any other cream cheese – 100 g
  • Cucumber – 100 g
  • Rice vinegar TM Hokkaido Club – 2 table spoons;
  • Salt – 1 tea spoon;
  • Sugar – 2 tea spoons.

Cooking method:

  1. Rinse the rice with cool water several times until the water becomes clear. Next, pour cold water into the rice so that the water covers it by 1.5 cm. We put it on high heat, when it starts to boil, cover it with a lid and reduce the heat to medium. You can look after 15 minutes and see if there is enough liquid, you can slightly pick the top layer. Cook for 25 minutes.
  2. While the rice is cooking, prepare the dressing by mixing sugar, salt and vinegar and mixing well.When the rice is cooked, open the lid and put it in a wide glass dish, using a plastic or wooden spatula.When the rice is placed in a dish, pour the dressing over it and mix with intensive movements.Let it cool a little to room temperature.
  3. Peel the cucumber from the skin and seeds, cut into strips.Cut the fish into layers 3-4 mm thick.
  4. We start twisting the roles. Put 1/2 sheet of nori on the mat, and, stepping back 2 cm from the edge, spread the rice (wet our hands in water each time before taking a portion of rice). Lay out the rice, going beyond the boundaries of the nori sheet by 2 cm. Turn it over. Lay out cream cheese and cucumber, start to twist the roll.
  5. After the roll has been rolled, lay out layers of trout along the entire length of the roll and press it with a mat.Next, cut it in half and then cut each half into 2 parts.

Serve with soy sauce or Teriyaki or Unagi sauce, as well as with wasabi and pickled ginger.

Enjoy your meal!