Pineapple Sushi
A guide on how to make pineapple sushi, a fusion of sweet and savory flavors.
Equipment
- Bamboo rolling mat
- Sharp knife
- Paper towel
Ingredients
- as package directs Sushi Rice Use sushi rice, not regular rice
- 1-2 tablespoons Rice Vinegar Add to warm rice; to taste
- 1/2 teaspoon Sugar Adjust to taste
- 1/4 teaspoon Salt Adjust to taste
- 1-2 sheets Nori (Seaweed Sheets) Available at most grocery stores
- 1 cup Pineapple Use ripe, firm pineapple; cut into strips
- 2-3 tablespoons Cream Cheese Optional; adds creaminess
- 2-3 slices Beef Bacon Optional; adds savory flavor; cooked and chopped
Instructions
- Prepare sushi rice according to package directions. While warm, gently stir in rice vinegar to taste.
- Choose ripe, firm pineapple. Wash, peel, and cut into long, thin strips. Pat dry with a paper towel to remove excess moisture.
- Optional: Prepare filling. For sweet and creamy, mix pineapple with cream cheese. For savory, add cooked and chopped beef bacon. For spicy, add chili flakes or hot sauce.
- Place a sheet of nori on a bamboo rolling mat. Spread a thin layer of sushi rice evenly, leaving an inch of space at the top.
- Arrange pineapple and other fillings in a line across the center of the rice.
- Lift the edge of the rolling mat and gently roll tightly, using the mat to help. Wet the top edge of the nori with water to seal.
- Use a sharp knife to cut the sushi roll into 6-8 equal pieces, wiping the knife clean between cuts.
- Arrange sushi pieces on a plate and serve immediately. Garnish as desired (sesame seeds, microgreens).