Cut avocado into thinner slices. Peel the cucumber and cut it into quarter lengthwise.
Slice salmon fillet into thin slices. The thickness should be that of a banana skin. You need 6 pieces, each about 1-1.5 inches broad/ ~2 cm.
Place your nori seaweed on your Sushi mat. Use a sushi mat wrapped in plastic so that the sushi won't stick.
Spread almost all of your cooked (keep about 2-3 Tablespoons aside) rice all over your nori seaweed. The rice has to cover the seaweed completely and it needs to be an even layer. Stick it n the nori with your fingers.
Turn the rice covered seaweed and spread the 2-3 Tablespoons of rice over one half of your seaweed, but keep about 1 inch or 2-centimeter distance from the bottom end of your seaweed. Spread it out to an even layer.
Spread cream cheese in one line in the center of the rice.
Place cucumber over the cream cheese and arrange 3 avocado slices on that in one line.
Take the seaweed with the toppings to the border of your plastic-wrapped mat, hold with both hands and start to roll in your sushi.
Continue to roll in your sushi and press down with both hands to create a tight wrap. Roll until you have a tight sushi roll
Arrange salmon slices over the sushi roll to create a topping.
Press down with another sushi mat to mold the roll and so that the salmon sticks on the sushi.
Take the sushi from the bamboo mat and cut into 1 inch or 2 centimeter thick slices or so that you are left with 8 thick slices.
Arrange the philadelphia roll on a serving plate and serve with soya wasabi dipping options and some pickled sliced ginger.
Wrap your sushi mat into a clean wrap.
Use cooked sushi rice only and please follow my recipe to make sushi rice.
Use fresh raw sashimi-grade salmon filet. If you don't want raw fish, use a smoked cured salmon instead.
Nori is seaweed. Use unflavored plain maki sushi nori seaweed sheets to make this recipe.
It's important to roll in the sushi slowly and as tight as possible. Take your time and press carefully down with both hands while rolling in.