Deconstructed Philadelphia Roll Salad

When you really want rolls, but are too lazy to roll them! Classic Philadelphia salad is an adaptation of everyoneʼs favorite rolls of the same name. It is much easier to prepare; everyone at the table will remain full due to the size of the salad. But you can serve it in separate portions, it will also be very impressive.
cook time: 1h
Nora Vaughn
Deconstructed Philadelphia Roll Salad

Nutrition Facts (per serving)

177
Calories
10g
Fat
15g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Salmon 300 g
Cream cheese 150 g
cucumbers 1 pc
Avocado 1 pc
Lemon juice 1 tsp

For rice:

Round rice 1 cup
Water 1.5 cup
Vinegar 1 tbsp
Sugar 1 tsp
Salt 0.25 tsp
Nori 2 g

Recipe instructions

Step 1

Step 1
How to make a salad like classic Philadelphia rolls with red fish, avocado and cucumber at home? Prepare your food. Any round rice will do; if you can’t find a special one for sushi, take the most ordinary Krasnodar rice. The article at the link at the end of the recipe will help you with your choice. The cheese is not processed, but curd. Fish — any red, lightly salted fish.

Step 2

Step 2
First of all, boil the rice. How to cook rice for Philadelphia salad? Rinse the cereal well and fill with clean cold water. Place on high heat. Cook the rice first over high and then over low heat under the lid until the water has completely boiled away. When no water is visible and “craters” appear on the surface, remove the saucepan from the heat, cover first with a towel and then with a lid — this will allow the rice to absorb all remaining liquid and cook until done.

Step 3

Step 3
When the rice has cooled a little, pour vinegar into it, in which you have previously dissolved sugar and salt. Stir and leave the rice to cool completely. Take vinegar in a concentration of 6%, if you have 9%, then dilute it with a little water. Naturally, rice vinegar is also suitable, as for regular rolls. To recalculate the amount of vinegar, you can use a special calculator; you will find a link to it in the “Ingredients” section in the “Vinegar” line.

Step 4

Step 4
Crumble dry nori sheets into completely cooled rice. I cut them with kitchen scissors. Then mix the rice with the seaweed.

Step 5

Step 5
Cut the main part of the fish into small cubes. Set aside a few neat thin long strips — they will be used to make rose decorations.

Step 6

Step 6
Cut off the ends of the cucumber and cut the cucumber itself into small cubes.

Step 7

Step 7
It is better to assemble such a salad in a culinary ring — this way it will look more impressive. Place the ring on a flat plate. Mine is ø12cm. Place half of the rice in the first layer, be sure to compact it with a press or spoon — this way the salad will ultimately look neater. Spread a little cream cheese over the rice.

Step 8

Step 8
Next, put a layer of red fish, also compact it and grease it with cheese.

Step 9

Step 9
The next layer is fresh cucumber and cheese again.

Step 10

Step 10
Place the remaining half of the rice on the cucumber, compact it, and brush with cheese. Next, I advise you to put the salad in the refrigerator for a couple of hours so that the layers are saturated and stick together — this will make the salad easier to cut.

Step 11

Step 11
Just before serving, add the last layer of avocado, as it will change color after standing. Cut the avocado, remove the pit and skin. Cut the pulp into cubes and sprinkle with lemon juice — this will prevent the avocado from darkening longer.

Step 12

Step 12
Place the avocado in the top layer. Carefully remove the ring. Twist the fish strips into roses and decorate the top of the salad with them.

Step 13

Step 13
Immediately serve the Philadelphia sushi salad in layers. Bon appetit!

Additional rubrics

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