Philadelphia Sushi Roll

Sushi Rice-Rinse Japanese rice thoroughly, cook and let it steam. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Spread the hot steamed rice into a large plate or a large bowl. Use a non-metallic bowl to prevent any interaction with rice vinegar. It’s best to use a wooden bowl. Sprinkle the vinegar mixture over the rice and fold quickly. Be careful not to smash the rice. Cool. It’s best to use sushi rice right away.

Prepare Sushi-First place one full sheet of sushi nori on your bamboo mat, shiny side down. Cover Lightly With Sushi Rice leaving 1 1/2” bare lengthwise away from you. Place your toppings lengthwise at center of your rice.

Start Rolling. Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat. Tighten Your Roll. Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary.

Slice your Philadelphia Roll into eight pieces.