Ingredients
1/2 small red onion, thinly sliced
1/2 c. unseasoned rice vinegar
2/3 c. sushi rice
2/3 c. water, plus more for rinsing rice
1 (2") piece kombu (optional)
1 tbsp. unseasoned rice vinegar
2 tsp. granulated sugar
1/4 tsp. kosher salt
2 sheets nori
2 tbsp. everything bagel seasoning, divided
4 oz. smoked salmon, divided
4 oz. cold cream cheese, cut into 1/2"-thick strips, divided
1 Persian cucumber, seeds removed and julienned, divided
Soy sauce, wasabi, and pickled ginger, for serving
Preparation
Step 1In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.Step 2In a rice cooker or medium saucepan, combine soaked rice, ⅔ cup water, and kombu, if using. If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard kombu.Step 3Spread rice on a small baking sheet or 13"-by-9" baking dish. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.
Step 1On a bamboo sushi mat, arrange 1 nori sheet shiny side up. Using wet fingertips, spread about 1 cup rice evenly over entire surface of nori. Sprinkle rice with 1 tablespoon everything bagel seasoning.Step 2Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice. Place one palm on top of plastic, centered over nori. Slide your other hand under bamboo mat and flip so plastic is on work surface. Remove mat, place mat next to plastic, then slide plastic back onto mat (rice should be facing down). Pull edges of plastic to make sure they’re covering mat.Step 3Arrange half of salmon on long edge of nori closest to you. Drain pickled onions and arrange half of onions next to salmon. Arrange half of cream cheese pieces on top of onions, then half of cucumber pieces on top of salmon.Step 4Using bamboo mat, roll nori over fillings. Lift bamboo mat so it doesn’t get stuck inside roll, then continue to roll up to reach edge of nori farthest from you. Using mat, gently pinch and press roll to make sure it’s tight, then unroll bamboo mat and plastic.Step 5Cut roll into 8 pieces. Repeat with remaining nori, rice, and fillings. Serve with soy sauce, wasabi, and ginger alongside.
As food moves around the world—through immigration, colonization, or the Internet—traditional dishes adapt and change to meet new palates. One of the best examples is the Philadelphia roll, a very American POV on Japanese sushi, in the form of a uramaki (“inside out”) roll, which is a Westernized style of sushi roll where the rice is on the outside of the nori. This version takes it a step further by rolling together all the elements of a perfect bagel and lox. The classic combo of smoked salmon and cream cheese is boosted with crunchy cucumber and pickled red onions. Then the entire roll gets blanked in everything bagel seasoning because, at this point, why not! It might not be traditional, but it definitely is delicious. To make this roll, you’ll need a bamboo mat. This allows you to wrap the sushi tightly into a log. (Don’t press too hard, though.) Use a super sharp knife to slice the roll into clean, restaurant-worthy pieces.
