Simple Way to Prepare Super Quick Homemade Brad's spicy tuna California rolls

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, brad's spicy tuna california rolls. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brad's spicy tuna California rolls is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Brad's spicy tuna California rolls is something that I have loved my entire life.

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

The ingredients needed to make Brad's spicy tuna California rolls:

1. Get 1 cup sushi rice
2. Prepare 1 tsp rice vinegar + enough water to make 2 cups
3. Take Nori (Japanese seaweed sheets)
4. Prepare 1 avacado
5. Take Shredded cheddar cheese
6. Get Surimi, imitation crab
7. Prepare 1 (6 oz) ahi tuna filet
8. Make ready Panko
9. Make ready Sriracha sauce
10. Make ready Black caviar
11. Make ready Wasabi
12. Make ready Soy sauce
13. Make ready 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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