Trail Recipes: Rising Sun Cuisine; Sushi on the Go

Published June 24, 2008 06:37PM

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.

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

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

Macho Miso

Carrots, daikon, and shitake mushrooms add heft to this nutritious soup.

2 pouches of tofu miso soup mix (1/5 oz.)

5 small shitake mushrooms

1 carrot, sliced

1 daikon radish, sliced into strips

1 1/3 cup water

At Home

Combine carrot and daikon in a zip-top bag. Pack mushrooms in a small plastic container.

At Camp

Slice carrots and daikon. Add mushrooms, carrot, and daikon to water; boil for 5 minutes. Add miso soup mix. Serves 2.

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

1 package semisweet baking chocolate (7 oz.)

10 pieces crystallized ginger

10 slices dried mango

2 tablespoons peanut oil

At Home

Pour peanut oil into a small plastic bottle. Place mango and ginger in zip-top bag.

At Camp

Fill a pan three-quarters full of water. Place on stove over medium heat. Place chocolate in a metal cup or small pot in pan (this prevents chocolate from burning). Pour in peanut oil. Stir until chocolate melts. Dip mango and ginger slices into chocolate, eating as a fondue. Serves 2.

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