Let's treat ourselves to making Philadelphia rolls

Ingredients

Rice for sushi - 1 large handful

S/s salmon fish - about 100 g

Nori - 1/2 sheet

Cream cheese - 80-100 g

Cooking process

It consists mostly of rice, nori, cream cheese (ideally Philadelphia, but you can also use other cheeses - more budget-friendly) and salmon fish, sometimes avocado or cucumber is added.

To make it easier to cut thin slices of fish at home, you can freeze it slightly.

Put half a sheet of nori with the glossy side on a makisa (in the photo it is a simple mat), wrapped in clingfilm. Take a good portion of rice with your hands soaked in acidified water, about as big as a "snowball".

Flatten the rice on the nori, but leave about 1 inch of nori without rice on one side, and on the other side, rice protrudes 1 cm beyond the edge of the nori.

For a neat flip, so that the rice is on the bottom and the nori is on the outside, cover them with the makisa and flip them over in this state.

Then open the makisa again and the rice is at the bottom and nori is at the top, as it should be to continue making Philadelphia rolls.

Along the middle of the nori, place a fairly large portion of cream cheese using a tablespoon.

Then, using a makisa, begin to twist the roll so that the rice on the protruding edge joins the rice on the nori.

Secure the round section of the roll and unroll.

Intermediate stage - the uramaki roll is complete.

Cut the fish into very thin slices.

Then place the slices close together on the foil in front of the roll.

Use a makisa/banana to wrap the fish slices around the roll.

Wrap the finished roll in clingfilm for easy, neat slicing in the future. This method is most convenient in the case of making rolls at home or for novice cooks with little sushi experience ...

Cut the Philadelphia roll into 6 or 8 pieces.