New York Roll


Yeah, I know… don’t ask. I have absolutely no clue why this is called the New York Roll! If anyone has any idea of the origin of the name, or any suggestions for a roll better deserving of the name, please share! πŸ˜€ (Do my New Yorkers have any good suggestions? πŸ™‚ )

This is very similar to the Naked Spicy Tuna Roll except not spicy… no jalapeños! Oh, and it’s inside out, and has sesame seeds, and I actually tried this one. πŸ™‚ A perfect alternative for those of us who can’t take so much spice!

  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cucumber
  • 4 oz cream cheese
  • 6 oz sashimi-grade tuna
  • 1 oz sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Cut cucumber into sticks.
  3. Slice tuna into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  4. Roll the sushi inside-out*, using a few sticks of cucumber, some cream cheese, and some tuna as your fillings.
  5. * After you spread the rice on the nori but before you flip the nori over, sprinkle some sesame seeds over the rice and press them in so they stick.

Serving Size: 1 roll New York Roll

  • Calories: 238
  • Fat: 8g, 13% DV
  • Saturated Fat: 4g, 19% DV
  • Cholesterol: 31mg, 10% DV
  • Sodium: 597mg, 25% DV
  • Total Carbohydrates: 29g, 10% DV
  • Dietary Fiber: 2g, 7% DV
  • Sugars: 17g
  • Protein: 10g, 21% DV
  • Vitamin A: 22%
  • Vitamin C: 7%
  • Calcium: 6%
  • Iron: 9%
  • Magnesium: 9%
  • Potassium: 5%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

More Pictures

18 thoughts on “New York Roll”

  1. Allison -

    Curt – o_0 Oops! Fixed!

    iang – Well then, perhaps I shall have to make all those versions and see which one you New Yorkers like the best! πŸ˜‰ Thanks for that link!

  2. Allison -

    Arby – Interesting! Perhaps I need to travel to NYC to try this! Yep, that’s a good excuse! πŸ˜€

    White on Rice Couple – πŸ™‚ Thanks! It certainly is delicious!

  3. Anonymous -

    I’m going to assume that they are calling this a “New York” roll cause of it’s similarities to a “Philly Roll” in that both have cream cheese. In all honesty though I always thought that the “philly roll” has more in common with New York and Philly. The “Philly Roll” has smoked salmon and cream cheese is just a bagel away from being bagel cream cheese and lox. Of course the bagel and lox being one of the, at least that I’ve always heard, classic deli options in New York.

    So, the “Philly Roll” really should be a “New York Roll” and whatever this nice looking maki is should be called something else. What? Well I have no idea. Call it a “Philly Roll”… of course we could always call any roll with cream cheese in it a “Philly Roll” I suppose…

  4. Allison -

    Hi Anonymous, thanks for your thoughts! You certainly bring up some interesting points! I have heard the argument for the Philly Roll being called a New York Roll before, but since the Philly Roll is so well known, I doubt that will happen anytime soon.

  5. 8ptstars -

    I’d guess the NY roll comes from the idea of a bagel with cream cheese and lox, but that would be more appropriate for smoked salmon instead of tuna.

  6. Allison -

    Yvo – πŸ˜€

    8ptstars – True, but the smoked salmon and cream cheese roll is already called the Philadelphia Roll, so I suppose they had to come up with something else. πŸ˜›

  7. emma -

    I think a REAL new york roll would be some luscious, juicy pastrami– especially since pastrami sandwiches are often known for their mindboggling size and heft, a teeny pastramiroll would be a very interesting way to reinterpret that deli standard

  8. LM -

    Other then arguably the Philadelphia Roll, the California Roll is the only roll named after an american location which can consistantly be expected to have roughly the same ingredients.

  9. J Rock -

    Well, I’ve had New York rolls that were topped with thin slices of NewYork Strip, hence the name New York roll