Philadelphia Rolls

Begin by thoroughly preparing the sushi rice. Rinse the short-grain rice well until the water runs completely clear. It's best to do this in a bowl, changing the water multiple times, rather than under a running tap.

Drain the rinsed rice in a sieve, allowing all excess water to drip off and shaking off any remaining drops. Then, transfer the rice to a saucepan, add drinking water, and bring it to a boil over low heat with the lid tightly closed. Cook the rice for exactly 12 minutes.

While the rice is cooking, prepare the mat. Since "Philadelphia" rolls are rolled with the rice on the outside, you need to wrap the mat in plastic wrap. Spread the plastic wrap on the table and place the mat with its ribs lengthwise. Flip the mat several times so that the film adheres tightly, and carefully tuck in the edges. Grease the working side of the film with vegetable oil.

Remove the cooked rice from the heat and let it sit, covered, for another 10 minutes. Meanwhile, prepare the dressing: mix the rice vinegar with sugar and salt, then gently warm it in the microwave to help the sugar dissolve faster.

Transfer the rice with a spatula into a wide, shallow bowl, being careful not to mash it. Pour the prepared dressing evenly over the rice and gently mix. Allow the rice to cool to body temperature or room temperature.

Meanwhile, prepare the red fish. Take the fillet and, with a sharp, wide-bladed knife, carefully slice off the skin along with any grayish-white membranes.

Run your fingers over the surface of the fillet to check for bones. Remove any remaining bones with tweezers. Then, with a sharp knife, slice thin layers of the fillet horizontally, cutting the entire piece into thin plates.

Wash the cucumber, pat it dry with paper towels, and trim the ends. Cut the cucumber crosswise into 2–3 pieces. Then, using a wide slice, peel off the skin with the flesh in a layer of about 5 mm, working your way around until you reach the seedy core. Discard the core, and julienne the firm flesh with the skin into long strips.

Cut the nori sheet in half along the perforations. Take one half of the sheet and place it on the mat with the rough side facing up. Divide the rice into 4 equal portions, approximately 110 grams each.

Dampen your hands in a bowl of water. Take a portion of rice and spread it evenly in a dense layer over the nori surface, flush with the side edges. Leave a 1.5–2 cm gap from the far edge and create an overhang of 1.5–2 cm over the edge closest to you. Straighten the near edge using a mat.

Flip the nori sheet on the mat with the rice side down, so the protruding rice edge is at the far end. Place a strip of cream cheese (about 50g) in the middle of the nori. This can be easily done using a pastry syringe or bag. Along the cheese strip, lay cucumber sticks in 2-3 layers.

Holding the filling with your fingertips, lift the edge of the mat and firmly roll the sushi halfway, so that the edges of the nori meet inside. Then, reposition the mat higher and continue rolling the sushi until the end.

Using the mat, shape the rolled sushi into your desired form, for instance, a rectangle. Tuck in the edges from the sides to ensure nothing protrudes. Cover the top of the roll with slices of salmon fillet, ensuring they cover both the top and sides.

Dampen a sharp knife with water and cut the prepared "Philadelphia" roll in half. Then, place the halves next to each other and cut them into 3-4 pieces. Each time, wipe the knife with a damp cloth to keep it clean and moisten it with water.

Serve the "Philadelphia" rolls, arranging the pieces attractively on a plate. Complement them with pickled ginger and wasabi horseradish. Serve soy sauce in a separate small bowl. And, of course, don't forget the chopsticks!