Prepare the Wrap for Your Philadelphia Rolls

1. Slice the sheet of nori into three wide pieces. You do not need as much nori to make Philadelphia rolls as you do other rolls, as they are thinner than most.

2. Place a layer of sushi rice on the plastic wrap, the same shape and size as the piece of nori that you are using. Place the piece of nori, rough side down, on top of the sushi rice. You should shift the piece of nori closer to you than the sushi rice, ensuring that an edge of the rice is uncovered.

Slice the Ingredients for Your Philadelphia Roll

1. Cut the salmon into thin slices that are approximately 1/2-inch wide. Place the salmon lengthwise on the nori on the edge that is closest to you. Place a second strip of salmon next to it, with this strip closer to the center of the nori.

2. Stand your packaged cream cheese up so that its longest dimension is vertical. Cut sticks of cream cheese that are between 1/4- and 1/2-inch thick. Place one row of these alongside the salmon in the center of the nori.

Serve Your Philadelphia Rolls

1. Grasp the bamboo mat and curl the sides toward the center to make a roll. Let the edge of sushi rice fall over the uncovered edge of nori. Grip the roll firmly to ensure that it holds together.

2. Use a wet knife to slice the Philadelphia roll into multiple pieces. A wet blade can cut through the ingredients with greater ease than a dry blade.

3. Serve your Philadelphia roll with wasabi on the side. You and your guests will only need to place a small amount of wasabi on each piece of the Philadelphia roll to make it spicier.