Camping Sushi Hand Rolls

Can you make sushi in the great outdoors?  Absolutely!  Hand rolls are easy to assemble, healthy and lightweight.  Make your next adventure a lavish excursion with these Japanese Camping Hand Rolls.

Backcountry sushi hand rolls

When it comes to spending time in the great outdoors, some people are almost impossible to please.  You know the type, the ground is always too hard, the sounds are always too loud and the food never tastes as good as it does back home.  For those who refuse to leave their luxurious lifestyle, we developed glamping inspired Smoked Salmon Hand Rolls.

How to make camping hand rolls

Hand rolls are extremely easy to assemble.  With infinite combination possibilities you can personalize hand rolls to fit individual preferences.  Hand rolls are an outstanding adventure meal that will remind you of eating out at your favorite sushi restaurant.  Here are our tips for making adventurous hand rolls:

1. Prepare the rice – Warm rice sticks to nori and holds the hand roll together.  Depending on your cooking setup you can make traditional sushi rice or minimalist rice.  The easiest rice to prepare is pre-cooked; simply use a small stove or hot water to heat.  For authentic Japanese sushi rice you simply add rice wine vinegar, sugar, salt and fresh rice.
2. Lay out hand roll fillings – Prep hand roll fillings by laying out available ingredients.  Every trip is different, but here are some of our favorite fillings:
   • Canned tuna, salmon, oysters, sardines
   • Ziplock Pickled Vegetables
   • Powdered or fresh avocado
   • Jerky
   • Cucumber (fresh, dehydrated, or pickled)
   • Fresh caught fish
   • Shitake mushrooms
   • Foraged edible plants
   • Tofu
   • Sesame Seeds
   • BBQ chicken/beef/pork teriyaki
3. Find a clean, flat surface 
4. Assemble hand rolls – Lay nori flat. Add a thin layer of rice and spread rice evenly over nori sheet. Lay hand roll fillings in a line down the middle of the rice.  Fold the hand roll into a cone (instructions below in recipe).
5. Dip and enjoy – Combine soy sauce and powdered wasabi to make a spicy hand roll dipping sauce.  Serve with pickled ginger, miso soup and green tea for an authentic, restaurant style meal.  Nalgene has a line of durable, mini travel kits that work great as a reusable sauce vessel.

Nori edible seaweed

Nori is nutrient-dense, dried edible seaweed used to make sushi.  Seaweed has an impressive amount of nutrients such as vitamins A, B-6 and C as well as iodine and fiber.

Many backcountry diets suffer from lack of vitamins, which can surprisingly be replaced by Nori.  And the best part, nori is ultralight!  This is a backcountry powerhouse and the perfect vessel for an outdoor hand roll.

What is Glamping?

Individuals participating in glamping don’t want to “rough-it”, they expect modern luxuries in a rustic setting.  If you are unfamiliar with this term, glamping is a combination of glamorous and camping.

Sushi: Glamping’s perfect pairing

Throw a sushi party for your next adventure and impress your friends with an unforgettable meal.  Your next trip deserves a glamorous meal, follow our Smoked Salmon Hand Roll recipe below:

Print

Smoked Salmon Hand Rolls

Cook Time

5 mins

 

A fantastic lunch for everyone from glamorous to extreme.

Course: Lunch

Cuisine: Asian

Servings: 6

Ingredients

• 6 sheets Nori
• 1 package Pre-Cooked Rice
• 1 tsp Rice Vinegar
• 1/2 tsp Salt
• 2 packets White Sugar
• 1/4 cup Dehydrated Shitake Mushrooms
• 1/8 cup Water
• 1 package Patagonia Provisions Smoked Salmon
• 1 Avocado
• 1 tbsp Sesame Seeds
• 1/2 tsp Wasabi Powder
• 7 packages Soy Sauce

Instructions

At Camp

1. Find a clean, sturdy surface for cooking and meal prep.

2. Heat rice by cooking in bag or emptying contents into a cooking pot.  Add a splash of water if cooking with pot to prevent sticking

3. While rice is warming, rehydrate shiitake mushrooms in a separate container.  Add 1/8 cup water and 1 packet of soy sauce to shiitake mushrooms.  Let mushrooms soak for 10 minutes, or until they become squishy.

4. When rice and mushrooms are ready, lay a sheet of Nori on clean surface.

5. Scoop 1/4 cup rice onto center of Nori.  Spread the rice to 3 corners of the Nori, but leave 1 inch space from edge of Nori to rice.  Leave one side of the Nori 3 inches rice-free. (rice is in shape of a triangle).

6. Top rice with Patagonia Provisions Smoked Salmon diagonally on top of the rice so they point towards the bottom corner of the nori.  Add slices of avocado to the side of the salmon, following the same direction.  Top with shiitake mushrooms and a sprinkle of sesame seeds.

   

7. To fold, gently grab the right side of the nori sheet and pull it over the ingredients.  Lightly tuck and roll, securing the ingredients together.  

8. Pull the other side of the nori, and tightly wrap the remaining around the sushi so it forms a cone. 

Dipping Sauce

1. Serve with wasabi powder and soy sauce.  

Recipe Notes

Serve with Miso soup, Ziplock pickled ginger, and green tea for an authentic meal.