Philadelphia Roll

A Philly Roll (makizushi) is a sushi roll commonly made from cucumbers and cream cheese. Some Japanese Restaurants use avocados and salmon. So, it’s really the cream cheese that’s the most common ingredient between the variations of avocados or cucumbers.

Eating raw fish is not recommended for pregnant women due to bacteria issues that are at a higher risk when pregnant. However, that doesn’t mean you can’t enjoy other sushi rolls like this salmon-less version.

When making sushi rice you want a milled white grain, which is typically referred to as small or medium-grain white rice. The only rice that I use when making sushi at home is the medium-grain rice found right in the Asian aisle of Walmart, called the Botan Calrose Rice. It’s very easy to buy and I get fantastic results!

Look for short-grain rice, Japanese rice, medium-grain rice, or California rice. Which will all work in making Homemade Sushi Rice.

Yes! There is NO flour in this recipe!

Maki is a Japanese term for Sushi Rolls! It’s when raw vegetables or fish are wrapped in seaweed and rice.

Making it at home is very simple! All you need is white rice, vinegar, salt, and sugar; that’s it!

The word Sushi-Grade is a marketing term for making sales on raw fish. To read more on What Is “Sushi-Grade,” Anyway? Read this article by serious eats. Many stores will not have those marketing terms, but that doesn’t mean you can’t use any other raw fish available, for sushi.

This is the Sushi Rice Recipe we count on! It’s the one recipe we’ve been making for many years (5 years +) and tastes like rice you’d order at a Japanese Restaurant! I have followed some complicated steps in the beginning years of my sushi making, like using non-metallic bowls and specific tools, but at the end, I realized it turns out without all those unnecessary steps! So this recipe is approachable for any Non-Sushi Chef!

Absolutely! In fact, I don’t even buy rice vinegar anymore! Since, I discovered the substitute of apple cider vinegar, when running out of rice vinegar, I’ve been using it since! It works fabulously and is much more convenient to purchase since it’s available in most grocery stores. This Sushi Rice Vinegar Substitute is sure to come in handy!

The orange sauce you’ve likely tried at Japanese Restaurants with your Sushi Rolls was probably Spicy-Mayo and it’s super easy to make! Here is my recipe for Homemade Spicy Mayo and it tastes like the real thing! It’s our #1 condiment sauce for Sushi rolls, so when we have sushi it’s definitely with this stuff!

The definition of Sashimi simply means, raw fish. Its a piece of raw fish in the Japanese cuisine that’s served with soy sauce and wasabi and you’ve likely seen it in Japanese menus.

Raw fish is safe to eat if certain guidelines are followed. For example, freezing your fish at a certain temperature of -4 degrees Fahrenheit (-20 degrees Celsius) for several days, or frozen at -31 degrees Fahrenheit (-35 degrees Celsius) for 15 hours, will kill any parasites.

Some people even take the extra step of curing fish to consume raw (a salt and sugar brine.) While others are just back away from the idea. I usually buy Tuna steaks frozen solid in packages that have been vacuumed sealed and have never encountered a bad experience that way. Even when I used raw salmon that I bought fresh and froze turned out well for me.

You should test your fish and determine whether it’s safe to eat raw by inspecting the smell, color, and other guidelines to kill any parasites. If you are not sure, cure the fish or make sure it goes those freezer temperatures, provided. Here is a complete article whether it’s safe to eat Sushi.

Note: I can’t guarantee your safety, which is why you should go with guidelines or look for Sushi-grade seafood for your safety. 

It’s always a good idea to cut across the grain of raw fish. Cutting fish the right way will make the process smoother and a good knife helps too! Here is a video on how to Cut Salmon for Sushi or Nigiri.