Baked "Philadelphia" (baked rolls with salmon)

Today we will cook hot salmon rolls in the oven - baked Philadelphia. It is not possible to meet our rolls in Japanese cuisine. Rather, these are branded rolls of European origin.

In the classic version of "Philadelphia" - roll "Uramaki" turned inside out with rice and wrapped in lightly salted salmon. When baked, our rolls will look different. Let's see?

Products for baked "Philadelphia" take from the list.

Cover the bamboo mat with cling film. Place a sheet of nori in the middle of the mat. The rough side should be on top.

Put boiled rice in the middle of the sheet. Rice for sushi can be cooked. It should not be too hot so that the algae does not curl up.

Spread the rice in an even layer. The top small strip of the nori sheet should be left without rice. When you begin to roll the roll, moisten the strip with water. A wet nori sheet has a fairly sticky base that can glue the roll blank well.

Spread cream cheese over the rice. Instead of Philadelphia cheese, I use Almette cream cheese. For home cooking - no worse.

Then a fresh cucumber, cut into strips. Pieces of lightly salted salmon.

Using a bamboo mat, roll the bottom edge of the nori into a thin roll.

Dampen a clean strip of nori with water. Finish the roll with a rug. The shape of the roll can be either round or square. It all depends on how tightly you will press the mat to the roll. Let the roll stand for a while and stick together.

Cut the roll into rolls with a wet knife.

In a separate bowl, mix the "sauce cap" for baking. Grate hard cheese, cut lightly salted salmon into cubes, add mayonnaise, soy sauce, rub garlic.

Stir the sauce thoroughly until completely smooth.

Turn the rolls upside down. Place them on foil sprinkled with water.

Top the rolls with salmon sauce.

Bake the salmon rolls in the top rack of the oven for 5 minutes.

Baked Philadelphia is ready! Serve warm with ginger, soy sauce and vegetables.