Philadelphia Roll in Lavash

1. 1 Pink salmon steakspack 600 g ≈ $8.00 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 ≈ $2.16 50 g
6. 6 Sesame seeds 3 g
7. 7 Soy sauce 10 ml
8. 8 Salt 3 g

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

Method

1. Rinse and cook the rice, salt lightly, let it cool, and prepare the pan and serving plate.

2. Salt the pink¹ salmon with coarse salt two hours before cooking and rinse to obtain a lightly salted result; set aside until ready.

3. Remove the lavash from its packaging and lay it out on a clean surface.

4. Spread cream³ cheese on the lavash and evenly distribute a strip of rice along the center.

5. Lay cucumber⁴ sticks and slices of fish over the rice.

6. Roll the lavash tightly into a roll and press with your palm along its length to seal the filling.

7. Cut the roll into six pieces and sprinkle with sesame.

8. Serve with soy sauce.