🍣 Philadelphia roll
The Philadelphia roll is a Western-style sushi roll filled with raw or smoked salmon, cream cheese and avocado, wrapped in seasoned sushi rice and nori. It is creamy and rich, with the salmon's silky texture balanced by the cool avocado. It is usually cut into 8 pieces and served with pickled ginger and wasabi.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked sushi rice
- 2 nori sheets
- 150 g sushi-grade or smoked salmon, cut into strips
- 80 g cream cheese
- 1 avocado, sliced
- 1 tbsp rice vinegar, 1 tsp sugar, a pinch of salt
- Pickled ginger and wasabi to serve
Method
- Season the warm rice with the vinegar, sugar and salt and let it cool to room temperature.
- Lay a nori sheet on a bamboo mat and spread half the rice evenly over it, leaving a strip free at the top.
- Arrange salmon, cream cheese and avocado in a line across the rice.
- Roll tightly with the mat, seal the edge with a little water and repeat.
- Cut each roll into 8 pieces with a wet knife and serve.
How to make it lighter
- Use less cream cheese — a thin line is enough for creaminess.
- One roll (8 pieces) with a salad or clear vegetable soup makes a measured meal.
- Ask for a thinner layer of rice when ordering out to cut carbohydrates.
History
The roll was created in North America, where sushi chefs adapted Japanese maki to local tastes in the late 20th century. Its name is generally linked to the cream cheese it contains rather than to the city itself. Today it is one of the most popular rolls in sushi bars across the Americas and Europe.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Philadelphia roll and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →