Philadelphia Sushi Dip

I always find it funny when gathering with friends, colleagues, or neighbors, and see where discussions take you. Often times I am embedded in conversations regarding food and recipes (go figure), and I always find enjoyment in that. I am often surprised about how genuine folks are when discussing food as well. There is actual excitement in talking about what they just ate, or what they are going to eat. People do get excited about food, and a recent conversation I had with one of my neighbors led me to this recipe.

It was a hot Saturday morning and we were standing in a field waiting for our kids to get their photos taken for baseball. Not sure how it happened, but as we were discussing what we were cooking this weekend, my neighbor had suggested making a sushi dip she has made on occasions. I was immediately interested, probably because I love wasabi paste and that killer burn it provides every time I dabble with sushi or sashimi, and just the thought of how simple it was to make, I thought it would be perfect for an appetizer for that afternoon gathering.

Philadelphia Sushi Dip

This dip is really simple to put together and had that perfect taste of a standard sushi roll, or in particular what my cousin referred to as the Philadelphia roll.

Ingredients:

  • 8 oz package of Philadelphia cream cheese, room temperature
  • 2 tbsp wasabi paste, adding a bit of water
  • 2 tbsp soy sauce
  • 2 tbsp sushi rice seasoning
  • 1/4 cup of green onion, thinly sliced
  • Rice crackers

That’s it. Just these ingredients really bring out the flavors of a full blown sushi roll.

Begin by laying the cream cheese onto your serving plate, and spread out in a circular motion.

Philadelphia Sushi Dip

To that, gently spread on the wasabi paste, trying to spread it in the inner circle. I like to first make the paste by adding a couple of tablespoons of wasabi powder to about 4 tablespoons of water. Once you have the paste, add a bit more water to make it a little smoother.

Next, drizzle the soy sauce on top and around the plate. Sprinkle the sushi rice seasoning on top. What is great about this stuff is that it has sesame seeds, bits of nori, which is edible seaweed, and combined really give it the sushi taste you are looking for.

Sprinkle the green onions on top, and dig in with the rice crackers.

This dip is perfect for anyone looking for that sushi taste, or better yet, for those that have never had sushi. You could even get a bit creative with this one adding pickled ginger, shrimp, or practically anything you would want to order at a sushi restaurant.

So keep on having great food conversations because you never know what other people are making until you do. Enjoy, and thanks to my neighbor for the great idea!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

7 thoughts on “Philadelphia Sushi Dip

  1. OH.MY.WORD. I’m putting this on my list of things to make this weekend. Scratch that, tomorrow!

  2. Get outta here! Oh, I don’t have any Ritz crackers…but I DO have wonton skins that are going to get a quick flash fry as a substitute! YUM!

  3. Which variety of the furikake (rice seasoning) did you use? There are several to choose from. It looks like maybe this is the salmon??

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