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I was sitting at the bar at Roll3rd. The bar was situated under an arched stone ceiling with a long bar made of pretentious light bulbs. The bar was a dark brown, with black and white tile on the floor and a popcorn chandelier hanging above it.
By 1983, the Saitos purchased a second restaurant in Philadelphia’s Chinatown which they named Tokyo Center. Known as the most authentic Japanese stop in Philadelphia, business was flourishing with expats and locals, who all loved the food and the atmosphere. Not only did the ground floor of the Tokyo Center have a triple sushi bar, but the three-story building included a cooking workshop space, kimono tailor, and Philadelphia’s first karaoke bar.
www.shogunorlando.com)The same year, Saito opened the first ever sushi bar at Reading Terminal Market, the most famous food destination in Philadelphia. Around the same time, Mayor William J. Green III asked Saito to create a signature sushi roll inspired by the city of Philadelphia. Most of Saitos non-Japanese regular customers were Jewish, so she thought of lox and bagels. She combined salmon and Philadelphia’s own cream cheese brand, creating one of the world’s most well-known fusion sushi dishes- the Philadelphia roll. (Source:
The Philadelphia Roll is one of the easiest sushi rolls to make compared to all the other fancy rolls out there! It calls for most pantry ingredients that are probably sitting right in the fridge! Sure you can add smoked salmon or cure your own salmon but I don’t always have fresh salmon on hand, especially when a Sushi Craving Strikes! So I omit the fish (pregnant ladies your welcome;) Furthermore if you have the perfect Sushi Rice recipe and fresh nori seaweed on hand that’s the star of the show! The toppings come to play easily and the classic flavors of the Philly Roll are still there because cream cheese and cucumbers are all you really need! It’s kid-approved this way and they’re actually one of the first rolls to disappear!
Place 1/4 cup of rice on plastic and spread until you can cover the rice with the nori sheet so that one whole side of the nori sheet has a layer of rice on it. Place 1/2 cup of rice on one side of the nori sheet, lengthwise. Spread the rice down the length of the sheet on one side only. Place the Salmon which has been thinly sliced into 1/4 in. strips down the length of the nori sheet on rice. Do the same with the Cream Cheese and Avocado. Gently but firmly begin rolling the nori sheet over the fillings using the plastic wrap. Squeeze the roll tight as you go. When finished rolling it, press the ends together and peel off the plastic wrap. Set the roll on a plate and slice into approximately 8 pieces with a very sharp knife. You can use low sodium soy sauce for dipping.You could also roll the finished but uncut roll in toasted seasame seeds, but be sure to add the nutrition info. (Source: recipes.sparkpeople.com)