Brad's spicy tuna California rolls
Brad's spicy tuna California rolls

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, brad's spicy tuna california rolls. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Brad's spicy tuna California rolls is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Brad's spicy tuna California rolls is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have brad's spicy tuna california rolls using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's spicy tuna California rolls:
  1. Take 1 cup sushi rice
  2. Take 1 tsp rice vinegar + enough water to make 2 cups
  3. Prepare Nori (Japanese seaweed sheets)
  4. Make ready 1 avacado
  5. Take Shredded cheddar cheese
  6. Take Surimi, imitation crab
  7. Get 1 (6 oz) ahi tuna filet
  8. Get Panko
  9. Get Sriracha sauce
  10. Get Black caviar
  11. Make ready Wasabi
  12. Prepare Soy sauce
  13. Get Slice lemon
Instructions to make Brad's spicy tuna California rolls:
  1. Add rice and vinegar water to a pot. Bring to a boil stirring. Cover and simmer on lowest setting. Do not stir. Simmer until most of water is absorbed. Turn off heat and leave on burner to finish. Chill rice when done.
  2. Slice avacado, surimi, and tuna thin across the grain.
  3. When rice has chilled, lay a sheet of nori on a cutting board. Spread rice all over. Leave 1 inch on a wide end to seal.
  4. Put a little cheese down the middle. Lay avacado slices and surimi in a row over the top.
  5. Moisten hand with water. Wet bare edge of nori. Roll tightly. Seal with bare moistened strip of nori.
  6. Slice roll into 8 pieces
  7. Arrange on a plate.
  8. Top each one with a sprinkle of panko, then a thin strip of raw ahi tuna. Top with caviar and a drop of Sriracha sauce. Serve with Wasabi lemon wedge and soy sauce.
  9. Serve immediately, enjoy

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