Directions

  1. Peel the pineapple and cut out the core. Cut ¼ of the pineapple into small matchsticks. Mix and puree 2 tbsp of vinegar, chilli flakes, salt and ginger. Add the pineapple sticks and marinate for 2 hours.
  2. Rinse the rice, cover with two finger-widths of water and simmer for approx. 40 minutes. Season the rice with 2 tbsp of vinegar and salt and allow to cool.
  3. Halve and destone the avocados before slicing them finely. Spread out the nori sheets one after the other on a sushi mat. Distribute a thin layer of rice on the sheets (leave approx. 4 cm free at the top edge of the sheet). Spread a little wasabi on top. Remove the pineapple sticks from the marinade. Distribute the pineapple sticks and avocado slices over the bottom third of the rice. Use the mat to roll the nori sheet around the filling. Allow the rolls to cool.
  4. Halve the chillies lengthways, remove the seeds and cut into thin strips. Cut the rest of the pineapple into thin slices. Cut up the sushi rolls and garnish with the sliced pineapple. Sprinkle with chilli, daikon cress, edible flowers and sesame seeds. Add soy sauce for dipping.

Keep on rolling!

Your Dole Team