The Philly Roll is a very common sushi roll that you can find at most sushi restaurants in the US. It contains salmon, cream cheese, and avocado. The name "Philadelphia Roll" refers to the popular cream cheese brand Philadelphia Cream Cheese. This is an indulgent roll, but you can control how much cream cheese you use and adjust it to your personal preference. Sometimes this roll is made with lox (cold smoked salmon) but typically it's made with normal raw sushi quality salmon.
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!
This is the classic version, but there are a number of fun variations on this site-- linked below!
FAQ
What's in a Philadelphia Roll?
The key ingredients in a Philly roll are salmon and cream cheese. You will commonly find Philly rolls with either normal raw salmon, or smoked salmon. In addition to these ingredients, you'll commonly see them contain either avocado or cucumber as well. I prefer to use normal raw salmon for my Philly rolls.
What does a Philadelphia Roll taste like?
Philly rolls have a rich and mild flavor from the cream cheese and avocado. If it's made with smoked salmon, it will also have a smoky flavor as well.
Why is it called a Philadelphia Roll?
Philadelphia Rolls were invented by a Japanese-American sushi chef, at a sushi restaurant located in Philadelphia. The roll was intended to cater to the preferences of locals, and is also a nod to Philadelphia brand cream cheese.
Are Philadelphia Rolls raw or cooked?
Most Philadelphia rolls are made with raw salmon, or cold smoked salmon (which is also raw). Sometimes you may find a Philly roll with cooked smoked salmon, but this is somewhat rare. This recipe calls for raw salmon, but you could make it using cooked salmon if desired.
Are Philadelphia Rolls healthy?
The cream cheese in Philly rolls makes them a slightly less healthy option compared to other sushi rolls. If you're looking for a healthier alternative, try out a simple Salmon Avocado Roll instead.
How many calories are in a Philadelphia Roll?
This recipe for a Philly roll has about 435 calories per roll. Calorie counts will vary for Philly rolls from restaurants.
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!
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.
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.
Philly Roll (Philadelphia Roll)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 1.5 to 3 oz salmon raw, sushi quality
- ~2 tablespoon cream cheese adjust to personal preference, I use whipped cream cheese
- 3 avocado slices (~⅙ of an avocado)
Instructions
- 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 (salmon, avocado, 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)
- 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. 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. (click for guide)
Notes
Nutrition
If you like this roll, you might also like...
If you like this roll, you might also like my Vegas Roll, Sesame Salmon Sushi Bowls, or Alaska Roll.
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!
Anonymous says
I dont think I would have had the courage to try home made sushi if it wasnt for crafty cookbook and all her great resources! This roll was the first I ever tried to make. I was so proud of how it turned out, and my husband loved it too!
Jacqueline Schell says
Thanks so much for your comment and review!
Brit says
So easy, thank you!! I made them with smoked lox and it was great!
Jess says
So easy and perfectly hits my never-ending craving!! Going to try out some of the more complicated ones soon!
Susan K says
My husband's favorite sushi roll! I never thought I'd be able to make these at home but it was actually not too hard. Not the prettiest results but I think I need to get a sharper knife like you recommend. Will be trying more!