If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The Fancy Philly sushi roll is a Crafty Cookbook original roll, inspired by the classic Philly Roll (Philadelphia Roll) which can be found at many sushi restaurants in the US. A classic Philly Roll contains salmon, avocado, and cream cheese. This roll takes that concept and makes it a little more interesting by using marinated salmon (which adds extra flavor), moving the avocado to the top of the roll, and topping with tobiko (flying fish roe) which adds some extra brightness to this roll.
There are a number of fun Philly Roll variations on this site, check them out below!
Philly Roll (Philadelphia Roll)
This Philadelphia roll is a simple sushi roll with salmon, avocado, and cream cheese. Great for beginners!
Check out this roll!
Crunchy Philly Roll
Specialty sushi roll - shrimp tempura and avocado on the inside topped with salmon, cream cheese, and green onion.
Check out this recipe
Spicy Philly Roll
Simple sushi roll - spicy salmon, avocado, and cream cheese. Great for beginners!
Check out this recipe
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Salmon
- Make sure you're using fish that is safe to eat raw (more info)
- Some sushi restaurants use lox (cold smoked salmon) in this roll. I prefer it with normal sushi quality salmon but if you love lox consider using that instead!
Soy Sake Marinade (optional)
- You can find the recipe for this marinade here!
- This marinade is made with soy sauce, sake (rice wine), and mirin (sweet rice wine, for cooking). It adds a delicious, savory flavor to the fish that's sure to elevate any roll!
Cream Cheese
- Fluffy whipped cream cheese is a little easier to work with than normal cream cheese, but normal cream cheese also works well!
- I typically shape this into a strip using my hands as I apply it to the roll.
- The amount added is up to your personal preference! I typically use around 2 tablespoon per roll.
Avocado Slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Tobiko
- Tobiko is the name for flying fish roe, which are very small fish roe (eggs) that are naturally red/orange in color. They are about half the size of a sesame seed.
- You can find tobiko at a Japanese grocery store or online from a specialty fish market (more info here).
- Tobiko is naturally a red/orange color, however other varieties exist that are flavored and tinted different colors. The most common varieties are green (wasabi), yellow (yuzu/citrus), and black (squid ink). Any of these would be fine to substitute in this recipe!
- Masago is a similar fish roe that comes from the capelin fish, it is slightly smaller than tobiko but serves a very similar purpose. Masago is typically cheaper than tobiko and generally slightly lower quality. If given a choice I prefer tobiko, however masago can be a great substitute.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Fancy Philly Roll
Specialty sushi roll - marinated salmon and cream cheese on the inside, topped with avocado and tobiko!
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
- ½ batch soy sake marinade
Inside Roll
- 0.1-0.2 lbs salmon raw, sushi quality
- ~2 tablespoon cream cheese adjust to personal preference
Outside Roll
- ½ avocado, prepared as roll topping click for guide
- 2 tablespoon tokibo (flying fish roe) or sub masago
Instructions
- Marinate salmon in the soy sake marinade for 10 minutes. Remove from marinade and pat dry with paper towels before using. (click for guide)
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (marinated salmon and cream cheese) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Thinly slice the avocado and spread it out so it spans the entire length of the roll. Place the avocado on top of the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and top with tobiko. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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If you like this roll, you might also like...
Fire & Ice Roll
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Jackpot Roll
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Sunshine Roll
Simple sushi roll - citrus salmon, avocado, and tobiko. Great for beginners!
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Salmon Siren Roll
Specialty sushi roll -spicy salmon and avocado on the inside topped with salmon, chili oil, and chili crisp.
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Kareena says
I had never eaten a marinated salmon sushi roll and this changed my thoughts about everything! It's definitely one to try.