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6 sheets nori
3 cups cooked sushi rice, seasoned
8 frozen tempura shrimp
1 small fresh pineapple
6 stalks green onions

1Cook sushi rice.
2Bake 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.
3Cut tails off the tempura shrimp.
4Slice tempura shrimp in half lengthwise, set aside.
5Slice the pineapple into 1 inch x 1 inch x 6 inch; pieces.
6Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard (or pickle) the white bulbs.
7Roll the sushi, using one green onion stalk, a piece of pineapple, and 2 ½ slices of tempura shrimp as your fillings.
8Serve with shoyu, wasabi, and ginger if desired. Enjoy!

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