The Perfect Philadelphia Roll

I found this sushi recipe on sushilinks.com for my favorite sushi roll of all time-a Philadelphia Roll. If you like lox and cream cheese, you will love this. There's just something so satisfying about the combination of smoked salmon and cream cheese. Putting it in a roll and putting some pickled ginger, soy sauce, and a dab of wasabi on it turns it into a bite that I could eat every day for the rest of my life. I also think it's rather appropriate, considering I'm counting all sushi places as cursed at this moment in time.

Recipe For Two Large Philly Rolls
2 8" lengths of 1/4" square cream cheese
3 ounces smoked salmon
2 8" lengths of 1/4" square English cucumber
2 toasted Nori (sushi grade seaweed) sheets
1 cup Sushi rice Optional Ingredients1 ounce thinly sliced Maui onion
1/2 ounce tobiko (flying fish caviar - I prefer gold or red)
Step 1 - Prepare Nori Sheet First place one full sheet of sushi nori on your bamboo mat, shiny side down.
Step 2 - Cover Lightly With Sushi Rice Lightly cover the nori sheet with your prepared sushi rice - leaving the remaining inch and a half of nori bare lengthwise away from you.
Step 3 - Place Toppings Lengthwise Place your toppings lengthwise at center of your rice.
Step 4 - Start Rolling Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat.
Step 5 - Tighten Your Roll Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary.
Step 6 - Slice & Serve Slice your Philadelphia Roll into eight pieces. And that's it — the perfect Philly Roll! Enjoy!