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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

Pink Caterpillar Rolls
Tart strawberries and creamy avocado fill this tasty roll.

1 pouch Uncle Ben's Boil-in-Bag instant rice (from 7.9-oz. box)
1 pouch albacore tuna (2 oz.)
1 firm avocado, sliced into long, narrow strips
1/2 cup strawberries (dried or fresh)
2 sheets nori, a dark-green paper-thin sheet of shredded sea vegetables used to roll sushi
10-inch square sushi mat (weighs only 2 ounces)
3 tablespoons Japanese rice vinegar
2 tablespoons plain white sugar
2 teaspoons salt

At Home
Mix rice vinegar, sugar, and salt into a small plastic container. Shake until sugar and salt are dissolved. Pack avocado in a paper bag.

At Camp
Cook instant rice according to package directions. Let it cool. Line up nori with bottom of sushi mat. Press wet, clean fingers over nori until it's damp. Cover nori sheet with a thin layer of rice. Drizzle rice with vinegar mixture to make sticky. Place avocado strips on center of nori in a single horizontal line, making sure line goes to edges of nori. Arrange seven or eight strawberries above avocado. Below avocado, create another horizontal line with 1 1/2 tablespoons of tuna. Lift bottom edge of mat and fold once, pressing firmly. Pull mat off top of the sushi and repeat until the roll is complete. Form the roll into a circle or square using the mat. Makes 1 roll; repeat process for second roll. Serves 2.

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



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