Easiest Way to Make Perfect Brads spicy tuna California rolls

Without fail cooking ultimate Brad's spicy tuna California rolls easy, yummy, practical.

Good Evening every body, at this time you get present recipe Brad's spicy tuna California rolls with 13 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Brad's spicy tuna California rolls.

Ingredients all Brad's spicy tuna California rolls

1. Prepare 1 cup : sushi rice.

2. Prepare 1 tsp : rice vinegar + enough water to make 2 cups.

3. Prepare : Nori (Japanese seaweed sheets).

4. Prepare 1 : avacado.

5. Needed : Shredded cheddar cheese.

6. Prepare : Surimi, imitation crab.

7. Needed 1 (6 oz) : ahi tuna filet.

8. Needed : Panko.

9. Prepare : Sriracha sauce.

10. Prepare : Black caviar.

11. Needed : Wasabi.

12. Needed : Soy sauce.

13. Prepare Slice : lemon.

If all ingredients Brad's spicy tuna California rolls it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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