A no-roll sushi wrap inspired by the Philadelphia Roll — smoked salmon, cream cheese, and cucumber layered with seasoned rice in a seaweed parcel. No raw fish, no fuss.
Peel the cucumber into thin ribbons and cut the smoked salmon into bite-size pieces.
Mix the cream cheese, mayonnaise, and onion powder until smooth.
Season the steamed rice with rice vinegar, a pinch of sugar, and salt, stirring gently to coat.
Place a seaweed sheet shiny side down in a diamond orientation, spread half the rice in a square in the center, then layer on the salmon, cucumber, and cream cheese mixture, and cover with the remaining rice.
Fold the bottom corner up, tuck in the sides, and fold the top corner down to seal.
Flip, cut in half horizontally, and serve with soy sauce and wasabi.
Watch the Recipe
Notes
If you don't have onion powder, a few thin slices of red or sweet onion layered in during assembly works just as well. Wrapping tightly is key to a clean cut — use a sharp knife and slice through in one smooth motion.