Sushi Rice

• Rinse and cook rice as per package instructions. Once it is cooked, transfer to a large bowl and allow to cool down slightly. Add in the sushi vinegar and mix well.

Philadelphia Roll (Variation 1)

1. Cover the bamboo mat for sushi with a piece of plastic to prevent rice from sticking to the mat.
2. Put half of the nori sheet on top of the mat (the shiny side faces down).
3. Keep a bowl of water nearby when you are working with rice. Dip your hands in water (this will prevent rice from sticking to your hands. Spread the rice in an even layer over the nori. Flip it over. The rice faces down now.
4. Place smoked salmon, cream cheese and cucumber on the nori. 
5. Roll away from you to make a log, applying  some pressure to tighten up the roll.
6. Spread the sesame seeds on the mat (covered with plastic) and roll the sushi roll. 
7. Cut each sushi roll into 7-8 pieces. 

Philadelphia Roll (Variation 2)

1. Proceed with the steps 1-3 above.
2. Place cream cheese and cucumber or avocado on the nori.
3. Roll it up tightly, using a bamboo mat.
4. Arrange the salmon slices in a single layer in front of the sushi roll. Roll it up to cover with salmon, using a bamboo mat. Give a tight squeeze and remove the plastic wrap.
5. Transfer the roll on the cutting board. Cut into 8 pieces with a wet sharp knife. Serve with soy sauce, wasabi and Japanese pickled ginger.