We are glad to see you on makfa.ru! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Philadelphia Roll

Philadelphia Roll
4 servings

180 g of packaged Makfa white round rice

2 tbsp of rice vinegar

1 tsp of sugar

1 tsp of salt

1 cucumber

1 avocado

250 g of salmon filet

3 leaves of nori weed

100 g of Philadelphia cream cheese


Marinated ginger

Soy sauce

35 minutes



1. Pour water over the rice, cover and cook it on slow heat for 20 minutes until ready.

2. Mix the rice vinegar, the sugar and the salt in a stewpot and warm it on medium heat until the sugar is fully dissolved. Add the mixture to the rice, and mix.

3. Peel the cucumber and the avocado and slice them into thin strips.

4. Cut the salmon fillet in small strips. Cut the nori leaves in half.

5. Place one half of the nori leaf onto the bamboo sushi map, covered with food film. Place the rice on the mat, and place the salmon pieces on top.

6. Turn the roll over so that the salmon is on the mat, and the nori faces up. Place the avocado, the cucumber and the cheese on one side of the nori.

7. Form the roll with the mat. Let stand for 10 minutes, then cut into 6 or 8 equal pieces and serve with the wasabi, the marinated ginger and the soy sauce.

Cuisine China and South-Eastern Asia
Dish type Entrees