Pineapple halibut sushi roll topped with toasted coconut, crushed macadamia nuts, lime, and jalapeño on a rustic platter

There’s something about halibut that feels almost too clean at first—mild, delicate, easy to overlook. But pair it with the right contrast, and it opens up in a completely different way.

This pineapple halibut sushi roll leans into that balance. Sweet, juicy pineapple brings brightness, toasted coconut adds warmth, and a light crunch from macadamia nuts gives it just enough texture to keep each bite interesting. A touch of lime ties it all together, lifting the richness without overpowering the fish.

It’s fresh, a little unexpected, and one of those rolls that quietly turns people into halibut fans.

  • Prep Time:

    25 minutes

  • Cook Time:

    5 minutes (optional rice prep or lightly grilling pineapple)

  • Total Time:

    30 minutes

  • Servings:

    2 rolls (about 12–16 pieces)

  • Ingredients:

    For the roll:

    • 1 cup sushi rice, cooked and seasoned
    • 2 sheets nori
    • 6–8 oz sushi-grade halibut, sliced
    • 1/2 avocado, sliced
    • 1/2 cup cucumber, julienned

    Toppings:

    • 1/3 cup fresh pineapple, small diced (or lightly grilled for deeper flavor)
    • 2–3 tbsp macadamia nuts or cashews, crushed
    • 2 tbsp toasted coconut flakes

    Finish:

    • Lime zest
    • Light soy glaze or coconut-lime drizzle

    Optional: thinly sliced jalapeño

    Simple Soy Glaze

    • 2 tbsp soy sauce
    • 1 tbsp honey or brown sugar
    • 1 tsp rice vinegar

    (Stir until dissolved. Optional: simmer 1–2 minutes for thicker glaze.)

    Coconut Lime Drizzle (recommended for this roll)

    • 2 tbsp coconut milk
    • 1 tsp lime juice
    • 1 tsp honey
    • Pinch of salt

    (Whisk until smooth.)

  • Instructions:

    1. Prepare the rice: Cook sushi rice and season with rice vinegar, sugar, and salt. Let cool to room temperature.
    2. Lay the foundation: Place a sheet of nori on a bamboo mat. Spread an even layer of rice, leaving a small edge at the top.
    3. Flip (optional for inside-out roll): Turn the rice side down so the nori faces up.
    4. Build the center: Add halibut slices, avocado, and cucumber in a clean line across the middle.
    5. Roll it tight: Roll firmly using the mat, applying even pressure to shape.
    6. Top and finish: Spoon diced pineapple across the top
      Sprinkle crushed nuts and toasted coconut
      Finish with lime zest and a light drizzle of your chosen sauce (soy glaze or coconut-lime drizzle)
    7. Slice and serve: Cut into even pieces with a sharp, wet knife. Serve immediately.

    Serving Tip

    Keep the pineapple finely diced and balanced—just enough to brighten the halibut without overpowering its clean, delicate flavor.

If you’re new to working with raw seafood, our sushi-grade guide walks through what’s safe, what to look for, and how to get started with confidence.

More recipes using this fish →

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