Californian Rolls and Tuna sushi. Make tempura mix and fry shrimps, add seasoning. Cut cucumber, avacado, and crab stick. Keep rice a side, add vinegar mix.
Roll up nori using mat, and moisten the farthest edge of exposed nori to form a seal.
Serve garnished with pickled ginger, daikon radish, wasabi, and soy sauce, if desired.
Combine tuna, green onion, soy sauce, sriracha, sesame oil, sesame seeds, honey and black pepper in a mixing bowl.
You can cook Californian Rolls and Tuna sushi using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Californian Rolls and Tuna sushi
- It's 220 gm of Sushi Rice.
- Prepare 80 ml of Rice vinegar.
- It's 1 tbsp of sugar.
- Prepare 1/3 tbsp of salt.
- It's 20 ml of light Soya.
- Prepare 20 gm of Wasabi paste.
- Prepare 6 of no. Nori sheet.
- It's 100 gm of fresh sako tuna.
- Prepare 6 pcs of prawns.
- Prepare 100 gm of tempura flour.
- Prepare 1 of no. cucumber.
- Prepare 1 of no. Avacado.
- You need 20 gm of pickle ginger.
- Prepare 1 tsp of tagorashi spice.
- You need 20 ml of kewpie.
- Prepare 4 of no. Crab stick.
Mix well with a spoon or spatula. For spicy tuna rolls, we are keeping rice inside of seaweed, so no need to cover bamboo roller with plastic. The Best Tuna Sushi Roll Recipes on Yummly Tuna Sushi Roll, Tekkamaki Tuna Sushi Roll, Spicy Tuna Sushi Roll..
Californian Rolls and Tuna sushi instructions
- Measure the rice and rinse. Soak for 30 min..
- Mix vinegar, sugar and salt. Warm it on low heat. Do not cook..
- Make tempura mix and fry shrimps, add seasoning..
- Cut cucumber, avacado, and crab stick. Keep rice a side, add vinegar mix..
- Cut tuna in cube, add Soya and togarashi..
- Use sushi mat to roll..
- Add vegetable and crab mix..
- Cut 8 pieces of each roll. Serve with Soya, ginger and wasabi..
Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. One disclaimer is that it is designed for a mellow spicy-mayo level. If you are a big fan of the hot sauce, consider doubling the amount of sauce per tuna can.
