Philadelphia Roll

1. Stage

In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.

2. Stage

In a rice cooker or medium saucepan, combine soaked rice, ⅔ cup water, and kombu, if using. If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard kombu.

3. Stage

Spread rice on a small baking sheet or 13"-by-9" baking dish. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.

4. Stage

On a bamboo sushi mat, arrange 1 nori sheet shiny side up. Using wet fingertips, spread about 1 cup rice evenly over entire surface of nori. Sprinkle rice with 1 tablespoon everything bagel seasoning.

5. Stage

Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice. Place one palm on top of plastic, centered over nori. Slide your other hand under bamboo mat and flip so plastic is on work surface. Remove mat, place mat next to plastic, then slide plastic back onto mat (rice should be facing down). Pull edges of plastic to make sure they’re covering mat.

6. Stage

Arrange half of salmon on long edge of nori closest to you. Drain pickled onions and arrange half of onions next to salmon. Arrange half of cream cheese pieces on top of onions, then half of cucumber pieces on top of salmon.

7. Stage

Using bamboo mat, roll nori over fillings. Lift bamboo mat so it doesn’t get stuck inside roll, then continue to roll up to reach edge of nori farthest from you. Using mat, gently pinch and press roll to make sure it’s tight, then unroll bamboo mat and plastic.

8. Stage

Cut roll into 8 pieces. Repeat with remaining nori, rice, and fillings. Serve with soy sauce, wasabi, and ginger alongside.