Ingredients
4 servings
Rice, sticky
1.0
cup(s)
Fish-in-a-bag
5.0
ounce(s)
cucumber
1.0
whole
Carrot, fresh (optional)
1.0
whole
Sugar (white)
1.0
tablespoon(s)
nori paper
8.0
piece(s)
Sesame Seeds
2.0
tablespoon(s)
Cream Cheese
3.0
ounce(s)
vinegar (white or rice)
4.0
tablespoon(s)
soy sauce
2.0
tablespoon(s)
Dietary Restrictions
Fish
Soy
Recipe Instructions
To the best of your ability, rinse and wash rice. You can use non-purified water as you'll boil the rice later.
Make your sticky rice with a 2:1 water to rice ratio - boil and let simmer. until the top looks dry.
Mix the vinegar and sugar together - stir until sugar is dissolved. Stir the mixture into the cooked rice - but avoid smashing the rice. Allow rice to cool once evenly mixed with vinegar and sugar.
Lay nori over a cutting board (the light, flexible backpacking kind). You can gently went the paper with a (clean!!!!) finger for flexibility. Layer on rice, sliced tomato and cucumber, cream cheese, and fish, then gently roll and slice. Boom. Backcountry sushi.