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 really isn't. This Philadelphia Roll Sushi Tower is no exception.
When dealing with raw fish, good food safety practices are important. Make sure the salmon you use is fresh, and has been frozen for at least 7 days to kill parasites. 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.
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#
- Big Sushi Flavor, No Rolling Required – Skip the mats and go vertical.
- Smoked Cream Cheese – Adds depth and richness that works beautifully with the salmon.
- Fully Customizable – Swap toppings, add avocado, or spice it up more.
- Perfect For Sharing – Great as an appetizer or centerpiece for sushi night.
- Beautiful Presentation – The tower format looks as good as it tastes.
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Recipe 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.
- Cream Cheese – Soft, spreadable base for the tower. Smoking adds a rich, savory twist.
- Togarashi – A Japanese chili blend that adds heat and complexity to the cream cheese.
- Sushi Rice – Sticky rice that holds shape well. Needs rinsing and careful cooking.
- Sushi Rice Seasoning – Creates that authentic Japanese sushi rice experience.
- Salmon Filet – Use sushi-grade if eating raw, or lightly seared if preferred.
- Sriracha – Brings some heat to balance the rich salmon and cream cheese.
- Soy Sauce – Deep, umami flavor for marinating the fish.
- Jalapeño Pepper – Adds crunch and spice right on top.
- Wasabi Mayo – Creamy with a kick, perfect for drizzling.
- Crushed Nori – Seaweed flakes for that final sushi touch.
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How To Make This Recipe
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.
- Smoke The Cream Cheese – Preheat pellet grill or smoker to 200°F. Season cream cheese with togarashi and smoke for 20 minutes.
- Soak And Cook The Rice – Let sushi rice soak in water for 30 minutes. Then bring to a boil, reduce to low, cover, and cook 10 minutes. Turn off heat, leave covered 10 more minutes. Fluff and mix with rice seasoning.
- Form The Base – Shape cooked sushi rice into a compact brick that matches the size of your cream cheese.
- Build The Tower – Place smoked cream cheese on top of rice.
- Prep The Salmon – Cube salmon and mix with sriracha and soy sauce. Spoon over cream cheese layer.
- Garnish And Serve – Top with sliced jalapeño, drizzle with wasabi mayo, and sprinkle with crushed nori.
Try our Shrimp Fried Rice too!
Recipe FAQ
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 saltwater.
– 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 individuals should avoid or be cautious with raw fish.
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.
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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Serve This With
More Salmon Recipes
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
Philadelphia Roll Sushi Tower
Easy, versatile Philadelphia Roll Sushi Tower with smoked cream cheese, fresh salmon, and customizable toppings for a unique sushi night at home!
Ingredients
- 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
Instructions
- 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.
Notes
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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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.