Creamy Avocado Salmon Philadelphia Sushi Rolls: a step-by-step recipe for one of the most popular sushi rolls made with salmon, avocado and cream cheese. Delicious and easy with only six main ingredients.
If you’re planning a romantic dinner or simply want to impress friends with homemade sushi, these Creamy Avocado Salmon Philadelphia rolls are a fantastic choice. They combine smooth avocado and cream cheese with tender raw salmon, crisp cucumber and perfectly seasoned sushi rice. I first tasted this style of Philadelphia roll in Russia and it quickly became one of my favourites to prepare at home. It’s straightforward to make and yields elegant, restaurant-style results with minimal ingredients.
These rolls are not the most traditional Japanese sushi, but they are very tasty and satisfying. The contrast of creamy avocado and cream cheese with the slightly firm salmon and crunchy cucumber is what makes them so appealing. A touch of rice vinegar in the rice helps it stick and gives the base flavor that holds everything together. Serve with a small amount of wasabi and soy sauce for dipping — and if you need to avoid gluten, be sure to use gluten-free soy sauce since some varieties contain wheat.
Creamy Avocado Salmon Philadelphia Sushi Rolls
Course: Appetizer • Cuisine: Japanese-style
Prep time: 40 minutes • Cook time: 20 minutes • Total time: 1 hour
Servings: 2 • Calories: 605 kcal (per serving)
Ingredients
- 90 grams (½ cup) sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 sheet dried roasted nori
- ½ medium cucumber, cut into thin strips
- ½ ripe avocado, sliced lengthwise
- 3 tablespoons cream cheese (e.g. Philadelphia)
- 350 g (about 12 oz) raw salmon, thinly sliced
- Soy sauce, to serve (use gluten-free if needed)
- Wasabi paste, to serve
- Additional tools: plastic food wrap and a bamboo rolling mat
Instructions
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Cook the sushi rice according to the package instructions. A simple method is to wash the rice thoroughly, add ½ cup rice to ¾ cup water, bring to a boil, then cover and simmer for about 15 minutes until the water is absorbed. Let it rest covered for 10 minutes, then allow it to cool enough to handle.
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Mix 1 tablespoon rice vinegar with the sugar and salt and gently fold this seasoning into the warm rice with a wooden spoon or rice paddle. In a small bowl, combine the remaining rice vinegar with about ⅓ cup water; keep this nearby to dip your fingers so the rice doesn’t stick when you spread it.
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Use scissors to cut the nori sheet in half. Prepare the cucumber and avocado by slicing them lengthwise into thin strips.
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Place the bamboo mat on your work surface and cover it with plastic wrap. Lay one half sheet of nori on the plastic, rough side up. With damp fingers, spread a thin, even layer of rice over the nori, leaving about a 1-inch (2.5 cm) border at the bottom. Let the rice extend about 1 inch beyond the top edge of the nori.
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Turn the sheet over so the rice faces the plastic wrap and the nori faces up. Spread the cream cheese lengthwise down the center of the nori, then arrange the cucumber and avocado strips on top.
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Start rolling by folding the bottom edge of the nori over the filling, pressing evenly. Continue rolling with the bamboo mat until you form a tight rice log wrapped inside the nori.
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Slice the salmon into thin overlapping pieces large enough to cover the roll. Arrange the salmon slices on a piece of plastic wrap to form a rectangle, then place the rice log at the bottom edge of the salmon.
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Fold the bottom of the salmon over the rice log and roll it using the plastic wrap so the rice becomes evenly wrapped in salmon. Press gently but firmly for a neat finish.
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Trim any excess and slice the log into 8 equal pieces using a sharp, wet serrated knife. Clean the knife between cuts for the cleanest slices. Arrange on a plate and serve immediately with soy sauce and a small dab of wasabi if desired.
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Enjoy! These rolls are best eaten the same day, though they can be stored in the refrigerator for up to two days.
Notes
Store wrapped sushi in the refrigerator for up to 2 days. When serving, keep wasabi and soy sauce on the side. If you are gluten intolerant, use a certified gluten-free soy sauce — some soy sauces contain wheat.
Nutrition (per serving)
Calories: 605 kcal • Carbohydrates: 49 g • Protein: 40 g • Fat: 26 g • Saturated Fat: 7 g • Cholesterol: 120 mg • Sodium: 1318 mg • Potassium: 1267 mg • Fiber: 5 g • Sugar: 8 g • Vitamin A: 555 IU • Vitamin C: 7.9 mg • Calcium: 59 mg • Iron: 2.6 mg
Have you tried making sushi at home? I’d love to hear about your favourite combinations and tips for rolling. If you make this recipe, tag @happykitchen.rocks on social media and share your photos using the hashtag #happykitchenrocks.
Love,
Elena