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Philadelphia Roll Recipe


  • 1/2 Nori Sheet
  • 1/2 cup - Sushi Rice (Sushi Rice Recipe)
  • 2 ounces - Raw Salmon Sashimi
  • 2 tablespoons - Cream Cheese
  • 2 sticks - Asparagus
  • 1 bowl - Warm Vinagered Water (Vinegared Water Recipe)
  • 1 medium pot - boiling water


  1. Boil a medium sized pot of water.
  2. Place the asparagus into the pot of boiling water for 45 to 60 seconds to blanch it.
  3. Take the half sheet of nori and put it shiny side down, with the long side facing you.
  4. Dip your hands in the bowl of vinagered water. The vinagered water is used to prevent the sushi rice from sticking. You want your hands to be damp, not wet.
  5. Gently pat and spread the 1/2 cup of sushi rice in an even layer on each sheet using your fingers. Do not mash or smear the rice on the nori.
  6. Cut the salmon into long, thin sticks.
  7. Cut the cream cheese into long, thin sticks.
  8. Place the salmon horizontally across the nori.
  9. Place the cream cheese horizontally across the nori.
  10. Place the aparagus horizontally across the nori.
  11. Roll the sushi using the Maki sushi rolling method.
  12. On the cutting board, cut the philadelphia roll in half.
  13. Take the two halves, place them side by side, and cut the in half again.
  14. Cut all pieces in half again, which should leave you with 8 pieces.