A few weeks ago, Son got some pineapple from his mom. We like to use random ingredients like that when we get them, (since we don’t get pineapple very often), so we decided to use it in some sushi. Yum yum yum! If you have some pineapple, definitely try this one. Sweet, salty and refreshing, it’s a little bite of paradise.
Today was the last day of classes for me (I only had class on Tuesdays and Thursdays this quarter), and in one of my classes we had a little party. I made sushi, and it was a hit! I made the California Roll, the Crunchy Shrimp Roll, and the Tuna Salad Sushi, and there wasn’t any sushi left at the end of the class! I was so happy. 🙂
Makes 6 rolls, or 36-48 slices.
- Cook sushi rice.
- Bake tempura shrimp as directed on the package. I used this tempura shrimp, but I’m sure other types, or even homemade tempura shrimp will work just fine. You can also fry the tempura shrimp if you choose, but baking it is healthier, and you can prepare other things (such as the sumeshi) while it’s baking.
- Cut tails off the tempura shrimp.
- Slice tempura shrimp in half lengthwise, set aside.
- Slice the pineapple into 1″ x 1″ x 6″ pieces.
- Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard (or pickle) the white bulbs.
- Roll the sushi, using one green onion stalk, a piece of pineapple, and 2 Â½ slices of tempura shrimp as your fillings.
- Serve with shoyu, wasabi, and ginger if desired. Enjoy!