Philadelphia Roll Sushi Bowl
Enjoy the classic flavors of a Philadelphia roll in a convenient bowl, featuring smoked salmon, avocado, cream cheese, and cucumber over seasoned sushi rice.
Ingredients
For the sushi rice
- 2 cups sushi rice (short-grain) Use short-grain sushi rice for the right stickiness.
- 2.5 cups water
- 3 tbsp rice vinegar For seasoning.
- 1 tbsp sugar For seasoning.
- 1 tsp salt For seasoning.
For the bowl toppings
- 1 cup cream cheese, softened Use full-fat for best texture.
- 1 each avocado, sliced
- 1 each cucumber, julienned
- 6 oz smoked salmon, cut into strips Lox works well.
- 1/4 cup green onions, chopped
- 1/4 cup Yum Yum sauce Store-bought or homemade.
- 1/4 cup Soy Sauce Reduction See notes for homemade version.
- to taste none sesame seeds For garnish.
Instructions
Prepare the sushi rice
- Rinse the sushi rice under cold water until the runoff is clear to remove excess starch.
- In a medium pot, combine rinsed rice and 2 1/2 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes.
- Remove the pot from heat and keep it covered for 10 minutes to steam.
- While the rice rests, mix rice vinegar, sugar, and salt. Gently fold this seasoning into the warm rice.
- Let the rice cool slightly so it’s warm but not hot.
Assemble the bowls
- Scoop a generous portion of seasoned rice into each serving bowl.
- Top the rice with avocado slices, cucumber julienne, strips of smoked salmon, and small dollops of softened cream cheese.
- Drizzle with Yum Yum sauce and Soy Sauce Reduction.
- Finish with chopped green onions and a sprinkle of sesame seeds.
Notes
Serve the bowl immediately while the rice is warm and the avocado is fresh. For extra flavor, serve with pickled ginger or wasabi. Enjoy with drinks like a cold alcohol-free beer or chicken broth.