Backpacker Magazine – June 2008

Trail Recipes: Rising Sun Cuisine; Sushi on the Go

4 Japanese meals adapted–and enhanced–for the trail

by: Drea Knufkin, Photos by Justin Bailie

Rice and Egg Domburi | Pink Caterpillar Rolls | Macho Miso | Chocolate-Dipped Ginger and Mango

Add exotic elegance to your backcountry menu with these simple, easy-packing recipes. And to make these heathy dishes even better for hikers, we punched up the protein and fat to provide the nutrition you need to recover from big-mile days.

Rice and Egg Domburi
Pack in the protein with this hearty breakfast bowl.

2 pouches Uncle Ben's instant rice
1 pouch Chicken of the Sea
Smoked Pacific Salmon (3 oz.)
1 small sweet potato
1 package powdered eggs (3 oz.)
3 tablespoons Japanese rice vinegar
2 tablespoons plain white sugar
2 teaspoons salt

At Home
Pack potato in paper bag. Mix rice vinegar, sugar, and salt into a small plastic container. Shake to dissolve sugar and salt.

At Camp
Cook rice according to instructions, let cool in serving bowls. Cut potato and salmon into 1/4-inch-wide cubes. Add water to powdered eggs and fry with potato and salmon in small pan over medium heat until all are cooked. Serve over hot rice, adding rice vinegar mixture for flavor. Serves 2.

Rice and Egg Domburi | Pink Caterpillar Rolls | Macho Miso | Chocolate-Dipped Ginger and Mango

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