Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Philadelphia Roll with Veggies
Serving Amount
Ingredients
3 Tbsp. rice vinegar
1⁄4 tsp salt
1⁄2 tsp. sugar
11⁄2 cups sticky rice
4 sheets nori
6 oz. smoked salmon
4 sprigs green onions
1 jalapeño, sliced thin longways, seeds removed
1⁄4 cup cream cheese, preferably in tube
low-sodium soy sauce, wasabi and pickled ginger to taste
Instructions
Step 1
In a microwavable-safe dish, make the rice seasoning. Add rice vinegar, salt and sugar. Microwave for 30 seconds to allow ingredients to dissolve.
Step 2
When rice is still warm, add rice seasoning and fluff to combine.
Step 3
Prepare veggies.
Step 4
Prepare a glass or bowl of ice-cold water for your fingers to prevent sticking.
Step 5
Dip fingers in water, then add ~1/3 cup sticky rice on a nori sheet. Spread on about half of the nori sheet.
Step 6
Line slices of smoked salmon, one green onion sprig, a line of cream cheese and a line of jalapeño strips on top of the rice.
Step 7
Tightly start rolling the nori until there’s about an inch left exposed. Dip your fingers in water and run along the edge of the nori, then finish rolling. This will help the roll seal.
Step 8
Cut the ends off the roll, then cut in half and continue cutting halves (about 8 total pieces).
Step 9
Serve with soy sauce, wasabi and pickled ginger.
