Philadelphia Sushi Tacos Recipes

PHILADELPHIA ROLL RECIPE BY TASTY

Steps:

• Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
• On the rolling mat place one sheet of nori with the rough side facing upwards.
• Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
• Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
• Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
• Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
• Enjoy!

PHILADELPHIA ROLL - SUSHI

Steps:

• Prepare Nori Sheet.
• First place one full sheet of sushi nori on your bamboo mat, shiny side down.
• Cover Lightly With Sushi Rice.
• Lightly cover the nori sheet with your prepared sushi rice - leaving the remaining inch and a half of nori bare lengthwise away from you.
• Place Toppings Lengthwise.
• Place your toppings lengthwise at center of your rice.
• Start Rolling.
• Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat.
• Tighten Your Roll.
• Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary.
• Slice & Serve.
• Slice your Philadelphia Roll into eight pieces.

PHILADELPHIA SUSHI TACOS

Steps:

• 1. Rinse rice several times under running cold water until water gets clear. Drain in a colander. Put the rice and water into a sauce pan with a lid or rice cooker and cook rice according to package directions.
• 2. While the rice is cooking, prepare the filling. Cut smoked salmon into small bite size. Halve avocado, remove seed (discard), scoop avocado pulp out and dice avocado small. Dice cream cheese small.
• 3. In a medium-large bowl, mix together lemon juice, soy sauce and wasabi. Add avocados, smoked salmon and cream cheese into the bowl and mix to combine.
• 4. Make sushi vinegar. In a small bowl, mix together rice vinegar, sugar and salt until sugar is dissolved and mixture is smooth.
• 5. When the rice has cooked, transfer the rice into another medium-large bowl and add sushi vinegar to the bowl. Mix to combine.
• 6. Prepare the taco shells according the package directions.
• 7. On each taco shell, put 1/10 of sushi rice, then 1/10 of filling. Sprinkle with shredded nori over the top. Repeat this with the rest of sushi rice, filling and shredded nori. Serve immediately.