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A Philadelphia roll with less commonly used raw salmon and cream cheese. Originally, the roll used smoked salmon. A Philadelphia roll is a makizushi (also classified as a kawarizushi) [1] type of sushi generally made with smoked (or sometimes raw) salmon, cream cheese, and cucumber, with the rice on the outside (uramaki). [2]
B.C. roll. The B.C. roll is a Maki-zushi (roll), a kind of sushi containing barbecued salmon and cucumber. It is prepared as an uramaki roll, a style of sushi in which the rice is on the outside. Often the roll contains barbecued salmon skin coated in a sweet sauce. There are many variations of this roll including barbecued salmon skin with mayo.
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
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Place salmon on a large foil-lined baking sheet; season all over with 1 teaspoon salt. Spoon 1 tablespoon spicy mayo on each fillet and rub all over. Broil, watching closely, until tops start to ...
A Seattle roll is a makizushi roll similar to the Philadelphia roll. [1] The fundamental recipe consists of raw salmon and cream cheese, usually along with cucumber and/or avocado, and sometimes masago or tobiko. Variations include ingredients such as smoked or seared salmon. [2]
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Set 1 nori sheet on a bamboo sushi mat. With lightly moistened hands, pat 2/3 cup of the sushi rice onto the nori in a rectangle that covers the lower two-thirds of the sheet, about 1/3 inch thick. Crush 2 rice grains in the empty corners to act as glue. Arrange 2 shiso leaves over the rice.