Make 2 bowls of sushi rice. Slice the salmon into 24 ultra-thin slices, and cut the avocado and cream cheese into long, thin strips.
Place a small bowl-worth of sushi rice on plastic wrap and spread it out to the size of a nori sheet. Center 2 lines of salmon, leaving no gaps. You could also just make one line of salmon.
Cover with plastic wrap on top, and remove the sushi mat from below, place it on top of the plastic wrap, and flip it so the salmon is on the outside.
Remove the wrap from the top, lay a sheet of nori seaweed cut in half on the rice, and add the ingredients in the center of the nori seaweed. I used avocado and cream cheese.
Roll it up. Make sure not to roll in the plastic wrap when wrapping! After rolling it, give it a tight squeeze through the sushi mat, and then remove the plastic wrap.
Flip the wrapped edge downwards. Cut the rolls while wiping the knife with a wet cloth between each cut. Shown in the photo on the left is avocado, and to the right is mini cucumber.
Story Behind this Recipe
I always make California rolls, and wanted to make Philadelphia rolls for a change, so I made these. The salmon is easier to wrap up on the outside than flying fish roe.
You can use shrimp or imitation crab meat in the rolls. Each roll uses 1 small bowl of rice. You can use the remaining rice to make cucumber rolls. When rolling up with 2 slices of salmon, it is easier to form if you make sure the rolling seam does not come directly to the top, and slide it to the side a bit.