Despite the Japanese roots, the homeland of this dish is America. The history of Philadelphia rolls began in the 80s, when they were first prepared by a New York chef. The snack quickly became popular all over the world and today almost everyone knows about it.
Ingredients
- Round rice (boiled) – 250 g
- Salmon (lightly salted) – 200 g
- Cream cheese - 160 g
- Nori - 2 of the sheet
Step-by-step cooking recipe
Cut the salmon fillet into thin rectangular plates.
Put a layer of rice on a bamboo mat, place a nori leaf on top.
Place the cream cheese on the wide edge of the strip.
Roll up a tight roll, gently pressing the mat over the entire surface.
Place the sliced pieces of fish on a bamboo mat.
Place the finished roll on top and use the mat to roll in the salmon.
Cut into small pieces, put on a plate or board.
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