How to make Sushi while Hiking

g'day it's your captain speaking today in captain's kitchen i'm going to be showing you how i make sushi on trail and i'm going to be showing you how to cold soak it and how to cook it so it applies for everyone [Music] so let's get started things you need obviously are a sushi rolling mat a knife to cut it all up and either a cold soaking jar or a stove now i'm just going to be cooking some normal rice here in the stove and you want it to be a 1 1 ratio so using the fill marks on the cup i'm going to measure about 150 mil yep rice and i'm gonna fill it up the same amount now get the stove cranking up now that'll take probably five to ten minutes um i want to keep the lid on the entire time trap all the moisture cook the rice thoroughly now i'm going to start cold soaking a freeze-dried packet of rice this is a thai coconut one you find in australia here um yeah basically the planer the flavor of rice the better here but it's up to you you could use like teriyaki chicken or special fried rice or something like that so with with cold soaking rice i just fill it up over the top of the rice that's probably a little bit too much but it's okay so now i'll wait 10 minutes for these two to uh soak and cook and then we'll start making the sushi now alternatively you could use uncle ben's pre-made rice which is a ready to eat rice all you have to do is heat it up at home in the microwave but when you're out camping you can just eat it straight the problem with this stuff though is it it has like no moisture in it it's very dry so if you could find a way to like um maybe drizzle some water in there or some rice wine that would help it be a bit stickier so it will hold together in the sushi rolls another option is to use um maybe couscous or there's some other type of rice i forget the name of it but you could use that as well it doesn't really matter like as long as there's some sort of ricey filling when you're out hiking you're not very fussy anyway so anything sounds good now when you're cooking the rice you want to be careful that you don't burn it this stuff is really easy to burn so you've got to keep an eye on it um this is looking alright may have just made the bottom grains a little bit crispy but that's fine that's looking pretty much done that only took a few minutes but now the problem with cooking though is you have to wait for the rice to cool now you can't use hot rice straight onto the seaweed so [Applause] usually at home you would fan it or put it in the fridge but out backpacking there's not much you can really do maybe maybe try and fan it with something no this is looking good i forgot my spoon so i'm just gonna knife which kind of sucks but so that's looking pretty good i'll just let that cool off and that finish soaking and we'll get started um if you're wondering which which is quicker cooking or cold soaking they're both about the same because when you cook it you have to let it cool when you're cold so it's obviously already cool so it's about the same amount of time uh 10 minutes to repair them both with your sushi mat don't do what i did i bought a narrow one for the sake of saving a little bit of weight but it was not worth it because as you can see the seaweed rolls are quite a bit wider and that just means that you're not getting any rolling pressure on there so what i have been doing is folding them into narrower sheets so i've like kind of ripped off an inch from each side so then it's the same width as my mat but um you won't have that problem if you just buy wide mat in the first place i have to get one but um yeah this will do for now now the ingredients that i have for the first roll are pretty standard japanese style tuna roll so i've just got packet tuna here um this one has capsicum sweet corn chili rara you can just use whatever flavor tuna you would like got avocado got cucumber carrot sesame seeds wasabi um pickled ginger this stuff leaks everywhere so you have to like put in a container a little bit of soy sauce to finish it off and can't forget the qp japanese mayonnaise best stuff in the world so i'm going to start by preparing the vegetables um basically you want to get them the same length as the sort of the jesus i want to get them the same length as the width of your sushi roll so i'm just going to cut the carrot down ah wrong way i definitely know what i'm doing i'm such a great chef so now i've got the same width i'm going to cut sort of like strips off like that one kind of big fat one would do the job best but i'll use two for the sake of it same with the cucumber you want it to be the same width and you want to cut a good thick slice out of that one too bingo now that that's all prepared i'm going to put the rice onto the sushi you just want to apply a thin layer that covers the entire roll you should save an inch at the top so i can roll over on itself and seal properly now this is good this is what you want notice how it's sticking to my fingers that's exactly what you want so it holds its self together and doesn't just go falling out everywhere now i know that i've got a table here to do everything um when you're out hiking you could use any flat surface or rock a log a picnic table if you're lucky enough to have one there even on the flat ground you can kind of sit down as long as you keep everything on your mat you can even put it on top of your ground sheet or something like that to get it out of the dirt and that'll absolutely work fine there are two crocodiles in this river so if you see one behind me girl swiper no swipey but this is shallow enough here so it should be all right i hope so now that i've got the rice on there i'm going to get tuna now if you are vegan or a vegetarian you don't have to you can obviously skip this step you just put as many vegetables as you want and yeah but basically you can copy the exact same recipe i'm doing right now but without the tuna and it will still be absolutely beautiful so i've got my lineup tuner in and i like to do it about an inch from the bottom as well just so there's room to roll it around now i'm going to get my veggies here put them in like so yep now i'm going to do some pickled ginger this stuff is beautiful i would recommend not skipping this step i love this stuff i just want to make a nice line of it like that put it back in the container because it leaks everywhere um now i'll get kifi mayonnaise and i will cover it up put as much on as you want now with the wasabi um it's obviously very strong so you just want a small amount i just get it on my finger and i'll run it along maybe the carrot or um yeah one of the vegetables you can just dab it along in a line and then don't lick your finger afterwards you'll be like lastly i'm going to get sesame seeds and just sprinkle them on top like that beautiful now oh hang on what did i say lastly i'm still going to avocado so i'm going to cut up the avocado and put that in there as well yeah look at that now it's kind of like making tacos it's very easy to go overboard and then you jam packet full of too many ingredients so just be careful you can always make a couple of rolls usually i'll make two or three rolls and that would be my dinner or lunch yeah and all the ingredients will last me about two days out of town maybe three if i'm lucky and now is the important part is rolling and that's why you have this bamboo mat here you want to get the bottom here and roll it completely over all the ingredients until you just have this hanging out and then you want to pull and compress the ingredients what you don't want to do is start rolling from the start and have a spiral of seaweed if you look at the roll and there's a seaweed that has a spiral in the middle you don't want that it kind of loosens it all up and falls apart you want it to be all together all the ingredients in the middle and then you can press it all down afterwards you will need to wet this top inch of seaweed to get it to stick to the other one so you want to have your water bottle handy or something just wet your fingers and run it along there but um i'll do that after it's after it's rolled up i've done this in a while hopefully i can do it sudoki i want to grab the other end of the bamboo mat and then i want to squeeze and pull this side like so which will compress all the ingredients in here in the roll can get a little bit messy but that's okay you get better at it with practice so now i feel like i've done that i've compressed it very well i'm just going to wet my fingers like i mentioned run it along there and then pull and roll it together to finish it off and ta-dah there is roll that you made with your stove out hiking and it looks absolutely amazing it smells great can't wait to eat it now i'm going to be doing the cold soak version and this one might seem a little weird it's kind of a recipe that i've just made up things tend to go that way when you're out through hiking or backpacking you just kind of slap together whatever you think looks good and for this one i'm going to be using salami or summer sausage sun-dried tomatoes olives avocado and then again the cucumber and carrot it's kind of more of a mediterranean-style sushi roll and yeah you don't have to follow traditional recipes just make it up as you go if you want to put peanut butter and jelly beans in there go for it man whatever you whatever floats you go so forgot to mention before if you look at the seaweed you'll see that there is a shiny side and a matte side it might be a little hard to tell on camera but what you want to do is you want to put the ingredients on the mat side and the shiny side will be the outside of the roll so again i'm going to get my cold soaked thai coconut freeze-dried rice and i'm going to apply a layer of it onto the seaweed this stuff is a little bit wet when it's too wet it'll soak the seaweed like like paper or cardboard which is not ideal um because then it gets soggy but um we'll see how we go now i don't have a much of a mount here i only used half a packet here so that's all i had but um yeah you i guess you'll figure out the um amount of ingredients you need basically when you're out backpacking you will it's almost certainly you're going to carry less rice you would normally need to make sushi because you need quite a lot um so that just means you need to compensate with the lack of rice with some more ingredients i've got a thai coconut there now i'm going to grab my summer sausage whack him right there again an inch from the bottom oh it's a bit wide i'm gonna get cucumber carrot i'm gonna get sun-dried tomatoes i couldn't find the packet stuff in the store so i just got a jar of it but usually backpackers would carry a packet of it probably at this point everyone's going out sitting at home going oh it's kind of weird man but yeah once you've been out hiking for a while this is amazing now olives this is a another weird one i just want to make a line of them they're kind of uh because they're an odd shape actually you know what i'm gonna do and cut them in half that'll make things easier look at that that's much better yeah yeah there we go one more oh yeah this carrot's a bit wonky it's a testament to my cutting and cooking abilities now finish up with some avocado and um yeah if you guys have any recipe ideas i'd love to hear them in the comments um yeah this is obviously only two of billions that you can do while you're out backpacking so saint this is the dumbest freaking water bottle same story bring it all over just just lightly and then i'm going to grab bamboo mat and compress it now this is where a bigger bamboo mat is really good i wish i had one sometimes it's necessary to press the sides in while you're doing this i'll just wet my fingers the seaweed and roll it up yeah i kind of buggered that one up like i mentioned um that cold soaked rice i put a bit too much water in so it was too wet and too soggy and you can see what happens there it just soaks the seaweed kind of like wet paper um that's still edible but you just got to be careful if it doesn't fall apart that's what you don't do is uh too much water in the rice needs to be it's a fine art making it rehydrated and sticky enough but not too soggy that it ruins the seaweed so there you go how to make sushi on the trail um it's simple it can be quite cheap and it's fun to do takes a little bit of practice but yeah once you once you do it you'll be the uh the coolest person around everyone gets pretty jealous when you're eating sushi 100 miles from town if you guys have any cool trail meals that you do unique ones like this that other people might not have heard about uh leave a comment and spread it spread the knowledge share the love and hopefully we can all start having some killer meals out in the backcountry also thanks for watching sorry it took me so long to make this video i've been kind of deciding whether or not youtube is what i want to do but i got a lot of support on my last video so thanks everyone for all the support and all the kind messages despite it being a touchy subject i suppose but yeah thank you guys for all the support it's been absolutely overwhelming and um yeah this is how to make sushi and uh i guess i'll get on top of my ta videos everyone's kind of making me i don't claim to be a great sushi chef i don't claim to be the best blacksmith in whiterun your grandma owns that title well i think this looks pretty good i'm sure you guys can do a lot better and uh yeah have a go have fun with it crikey cheers cheers coppers out the back out the side let's go

Channel: Captain Hikes

Views: 1,459

Rating: 5 out of 5

Keywords: hiking, sushi, trail, food, thru, thru hike, te araroa, pct, Pacific crest trail, cold soak, cooking, tuna, new zealand, hike, meal, dinner

Id: IvtTtfGAL4w

Length: 18min 0sec (1080 seconds)

Published: Mon Sep 21 2020