Description
Delightful sushi rolls filled with cream cheese and cucumber, perfect for a cozy dinner or a celebratory gathering.
Ingredients
- 8 oz cream cheese (Philadelphia brand)
- 1/2 English cucumber (julienned)
- 5 cups cooked and seasoned sushi rice
- 10 roasted seaweed sheets (cut in half)
Instructions
- Prepare the sushi rice according to the instructions and season it. Set aside to cool.
- Cut the cream cheese and cucumbers into strips. Dip your knife into water for easier slicing when handling cream cheese.
- Place the bamboo mat in a gallon-sized freezer bag.
- Place half of a seaweed sheet onto the sushi mat—Spread 1/2 cup of the prepared sushi rice over the seaweed.
- Flip it over to the other side and place a few strips of cream cheese and cucumbers across the center or the bottom half of the seaweed.
- Roll up tightly, creating tension with the mat.
- Slice the Philadelphia rolls using a sharp knife (that has been dipped into water) and slice them into eight equal pieces. Serve with your favorite dipping sauce.
Notes
Experiment with fillings such as avocado or smoked salmon for added flavor. Adjust rice and filling quantities to control roll size.
