Philadelphia Roll

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice
   In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large wooden bowl. Drizzle the vinegar mixture over the rice while using a rice paddle to gently fold and mix. Fan the rice while mixing to help it cool to room temperature.
3. Prepare the filling
   Cut the smoked salmon, cream cheese, and cucumber into strips approximately 1/2 inch wide and the length of the nori sheet. Set aside on separate plates for easy assembly.
4. Set up your workspace
   Place a bamboo sushi mat on a clean, flat surface. Cover the mat with plastic wrap to prevent rice from sticking. Have a small bowl of water nearby to wet your hands while handling the sticky rice.
5. Roll the sushi
   Place a sheet of nori, shiny side down, on the bamboo mat. With wet hands, spread about 3/4 cup of rice evenly over the nori, leaving a 1-inch border at the top edge. Sprinkle with sesame seeds if using. Flip the nori over so the rice side is down on the mat. Along the center of the nori, arrange strips of smoked salmon, cream cheese, and cucumber.
6. Complete the roll
   Lift the edge of the mat closest to you and roll it over the filling, using the mat to shape and compress the roll as you go. Continue rolling until you reach the bare edge of nori. Wet the bare edge with a bit of water to seal the roll. Gently squeeze the mat around the roll to firm it up.
7. Slice the roll
   Using a sharp knife dipped in water (to prevent sticking), cut the roll into 8 equal pieces. Clean the knife between cuts for neat slices. Repeat the rolling process with the remaining ingredients to make a total of 4 rolls (32 pieces).
8. Serve
   Arrange sushi pieces on a serving platter. Serve with small dishes of soy sauce, wasabi, and pickled ginger on the side. For best flavor and texture, enjoy immediately.