You can make amazing sushi at home if you have fresh ocean-caught salmon or a good fishmonger nearby. Our Philadelphia Roll Sushi Tower is a delicious dish for sushi lovers. It has smoked cream cheese, fresh salmon, sushi rice, and lots of toppings. You can load on as much as you want to make it flavorful. It’s perfect for everyone who loves sushi.
Salmon Philadelphia Roll Sushi Tower
Creating sushi at home may seem scary, but it’s easy and allows creativity and new ideas. This Philadelphia Roll Sushi Tower is no exception. This sushi is great for eating at home because it mixes traditional and modern styles. No matter if you’re hosting a dinner or eating alone, this dish adds a touch of elegance to your table. It’s a fun way to start a conversation and enjoy sushi without being an expert roller.
The beauty of the Philadelphia Roll Sushi Tower lies in its versatility. You can customize it to suit your taste buds or dietary needs. Not a fan of smoked cream cheese? Try a milder cream cheese or a dairy-free alternative. If you don’t like salmon, you can try other fish like tuna or crab. Vegetarian? Avocado and cucumber make great substitutes. The possibilities are endless, allowing you to craft a version that’s all yours.
When dealing with raw fish, one must focus on safety. Ensuring that the salmon you use is sashimi-grade is essential. To kill parasites, they freeze it to a certain temperature so it’s safe to eat raw. Buy fish from a trusted seller. Ask about safety practices without hesitation. To keep the fish fresh and safe, chill it until you’re ready to cook.
The Philadelphia Roll Sushi Tower isn’t just a meal; it’s an experience. It allows you to bring the elegance and craft of sushi into your home without needing the skills of a sushi chef. This dish combines different flavors and textures, balancing creamy cheese with fresh salmon. This is a chance to make something beautiful and tasty that will impress your guests.
Isn’t this also known as a Seattle Roll?
Great question, and yes. This could be considered a “Seattle Roll” Sushi Tower in some circles. More people are looking for a good Philadelphia Roll recipe, so that’s why we’re calling it that here.
Why you’ll love this dish…
- All the great sushi flavor, without the fuss of rolling!
- The addition of smoked cream cheese adds a ton of flavor.
- All the sushi lovers in your life will love this dish!
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Philly Roll Sushi Tower with Salmon shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Salmon filet
- Cream cheese
- Cooked sushi rice
- Sushi Rice Seasoning
- Jalapeño pepper
- Wasabi mayonnaise
- Soy sauce
- Crushed nori
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How to make Philadelphia Roll Sushi Tower
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Soak & Smoke
Soak your rice in the water in a small pot for 30 minutes.
Preheat your smoker to 200°F. Season a block of cream cheese with the togarashi and let it smoke for 30 minutes.
While the cream cheese is smoking, make your sushi rice. When it is done cooking, mix in the sushi rice seasoning, and let it cool until it is easy to handle.
Form into a brick that’s the same size as the cream cheese block (use the cream cheese box for reference.)
Cut the salmon into bite-sized cubes. Mix with the sriracha and soy sauce.
Assemble the tower by placing the rice brick on the bottom, topping with the smoked cream cheese. Next goes the salmon. Top with jalapeno slices, a drizzle of wasabi mayo, and some sliced nori.
Try our Shrimp Fried Rice too!
Philly Roll Sushi Tower FAQ
Is Raw Salmon Safe To Eat?
If you are preparing raw salmon, you need to take some precautions to ensure that it can be safely eaten.
- Freshness Check: Look for bright, clear eyes; shiny, moist skin; and a mild oceanic smell. Avoid if it smells fishy or off.
- Buy from Reputable Sources: Choose supermarkets or fishmongers known for their quality. Ask about their sourcing and handling methods. Look for “sushi grade” fish, but be aware. There’s no legal definition for “sushi grade”, so a reputable source is VERY important.
- Parasite Destruction: Freeze at -4°F (-20°C) for at least 7 days. Most home freezers reach this temperature. If you are catching your own salmon, this part will be on you! For self-caught salmon, ensure it is caught in clean salt water.
- Proper Storage: Refrigerate immediately at or below 40°F (4°C). Use within 1-2 days.
- Cross-Contamination Prevention: Use separate utensils and cutting boards for raw fish. Clean thoroughly after use.
- Inspect for Quality: Look for firm flesh, no discoloration, or milky residue, which can indicate spoilage.
- Consider Vulnerable Individuals: Pregnant women, young children, older adults, and immunocompromised should avoid or be cautious with raw fish.
What’s the best way to store leftovers?
Ideally, you won’t want to have leftovers of this dish, but if you do, store them promptly, covered, in the fridge, and eat within a day. Raw salmon doesn’t keep long, so use caution.
Substitutions and Variations
Make this your own! Do you love sriracha mayo? Use it! You could also mix in some sriracha and soy in with the raw salmon if you like spicy salmon. You could also experiment with seasoned nori too. Teriyaki would make a good addition! If you don’t like spice, omit the jalapeños.
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More great salmon recipes to love!
We have so many salmon recipes here! Try a few, and let me know which is your favorite!
- Salmon Miso Poke Bowl
- Grilled Teriyaki Salmon
- Lemon Pepper Grilled Salmon
- Togarashi Smoked Salmon
- Grilled Salmon with Tingly Salt
- Traeger Smoked Salmon
- Blackstone Salmon Sandwich
- Smoked Salmon Dip
- Traeger Orange Salmon
- Togarashi Salmon Rice Noodle Bowl
- 8 ounces cream cheese
- 2 teaspoons togarashi
- 1/3 cup uncooked sushi rice
- 1/3 cup water
- 6 ounces salmon filet
- 1 teaspoon sriracha
- 3 tablespoons soy sauce
- 1 jalapeño pepper
- 1 tablespoon wasabi mayonnaise
- 1 teaspoon crushed nori
- Preheat your pellet grill or smoker to 200°F.
- Place the uncooked sushi rice in a small pot with the water. Let it sit for 30 minutes.
- Season the cream cheese with the togarashi. Smoke for 20 minutes.
- While the cream cheese is smoking, bring the rice pot to a boil. Immediately turn the heat to low, cover, and let cook for 10 minutes. Turn the heat off, and keep the cover on for another 10 minutes. Fluff and mix in 1/4 of the rice seasoning packet.
- Form the rice into a brick the same size as the cream cheese.
- Place the cream cheese on top of the rice brick.
- Cut the salmon filet into cubes. Mix in the sriracha and soy sauce. Pile the salmon on top of the smoked cream cheese.
- Top with sliced jalapeño, and drizzle with wasabi mayo. Sprinkle crushed nori on top.
Disclaimer: The consumption of raw or undercooked seafood, such as salmon, poses a health risk, particularly for vulnerable individuals including pregnant women, young children, older adults, and those with compromised immune systems.
While we provide guidance on selecting and handling raw salmon, please be aware that consuming raw seafood may increase your risk of foodborne illness.
We recommend that you only use high-quality, sushi-grade salmon that has been properly handled and stored. If you choose to consume raw salmon, you do so at your own risk.
Please consult with a healthcare professional if you have concerns about food allergies or sensitivities.
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Amount Per Serving: Calories: 353Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 86mgSodium: 1112mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 14g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.