Philadelphia Roll in Lavash

1. 1 Lightly salted salmonpack 200 g ≈ $9.00 80 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 70 g
3. 3 Cream cheesepack 140 g ≈ $1.80 50 g
4. 4 Cucumbers≈ $3.67 per kg 70 g
5. 5 Short-grain ricepack 800 g ≈ $2.14 50 g
6. 6 Sesame seeds 3 g
7. 7 Soy sauce 10 ml
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice under cold water 3–4 times, then soak in water at a 1:1.5 ratio, add a pinch of salt, and simmer covered on low heat for 15 minutes until tender. Let it cool completely.

2. Slice the cucumber⁴ into thin² matchsticks and cut the lightly¹ salted salmon into thin strips.

3. Lay the lavash flat on a surface and spread cream³ cheese evenly, leaving a 2 cm border.

4. Spread a thin² layer of rice over the cheese, then place the cucumber⁴ and salmon strips along the near edge.

5. Roll the lavash tightly into a log, pressing firmly with your palm to keep the filling secure.

6. Slice the roll into 6 even pieces with a sharp knife, sprinkle with sesame seeds, and serve with soy sauce.