Hello and welcome to Mom's Bush Kitchen. Here we are in my mom's bush of a kitchen
and today we are making one of my favorite backpacking meals that i've ever had on the
trail with my mom. Mom i actually do think this is my favorite backpacking meal out of everything
you made. Yeah i think you ate three of them in one sitting. Tell us all what we have here, what does it
take to make this sushi rice bowl? Well this is a really simple recipe because it's a cold soak and
so once you start packing up in the morning you can just add your water to this recipe and by the
time you stop for lunch it's ready. That's what we did i remember that we put the water in
before we left camp in the morning and then when we got to camp it was there and it was ready to go
that was great. Yeah so really good all we have to do is cook some rice and then dehydrate
it. So the first step is to gather your ingredients what are our ingredients here we have? So then the
surimi which is it's like the imitation crab that you would get in a california roll. This is
two cucumbers that i cored the seeds out of and peeled and then dehydrated. It doesn't give
you much does it? For the surimi because this is fish i dried it at 145. So 145 degrees about 10
hours for the surimi. Did i say that right? Surimi. And then for the cucumber? The cucumbers that's a
more delicate flavor and i think this took 10 to 12 hours. But at least with the dehydration
process you just set it and forget it and if you want to know about getting your whole dehydration
kitchen set up we have a video on that. You can see it right here in this card and there's a
link down in the description if you need to get your kitchen all set up and all squared away.
Okay so next we have the rice. So the rice you definitely want a short grain
rice. I'm gonna put it in the insta pot for four minutes, cook it, then i'll apply the seasoning and
we'll dry it. I also like to add sesame seeds once it's dried and then the nori just kind of goes on
the side. I package this separately into a little bag. The only problem with nori is that it's like two
calories per seaweed slice, but it is nice you get to eat the sushi bowl and then this
is like your chip that goes with it to make it complete. Okay so the next step mom is to get
the rice all squared away so let's get jump on that and get the rice going. Okay.
Okay so we've just taken the rice out of the pressure cooker and now we have to season it.
Uh-huh mom's banging around while i'm trying to talk. Sorry. Digging in her bush.
Okay so first we're adding vinegar how much vinegar are we adding here? Well i'm gonna start with a
couple of tablespoons and this is two cups of rice. Okay now what is this? This is marin.
And you were telling me earlier that you like this better than sugar because
it's a glucose something or other. Well yeah first of all it's a really common japanese
rice seasoning and it is sweet but they use glucose as the sweetener in this. Glucose is what
every cell in your body uses so if you take in some other kind of sugar like white table it has
to go through the liver and process. So it goes through that whole process and it has byproducts
whereas glucose once you eat it i mean it is readily available. It's like money versus a check.
I always feel the best after backpacking with my mom because i don't get to eat all
the nasty stuff that i've been eating and it's just all exercise, all good stuff for your body.
Yum. So now we've got to dehydrate it. So in your dehydrator you need
to have something solid so the rice doesn't fall through and these are silicone nonstick. These are
silicone we have a link in the description below you can find these if you want to dehydrate rice.
Like how thin are we spreading this? Well as thin as you can get it. Look at how nice and pretty
mine is what's going on with yours? Look at that who's got the better rice thing here
going? Who's the artist look at this. I say you need more rice on yours. You drew outside the lines.
Gross! Here Snoop Dogg you do it. All right thank you. Okay putting these in the dehydrator at 145
and we'll be back in 5 hours. Okay so we've spent the four hours dehydrating this rice and
now the last thing to do is to assemble our sushi bowl. You know most backpacking meals i feel like
you don't really need a recipe. It's like following a recipe for a tossed salad.
If you're a tomato lover, you put more tomatoes into it. So measuring is not really that
critical. Okay. And you got to kind of break this up. Like cup and a half. It's like peanut brittle.
And it's not really important to break it, like it doesn't need super broken up right? It'll still
dehydrate the same or rehydrate the same? Big pieces like that actually won't make it in the
packs. So yeah it'll break up. So let's put a quarter of a cup how about
plus of the surimi. And a quarter of a cup of these cucumbers again right.
I just add sesame because i like it. You know we could have put soy sauce in this. When would
we have added that? To the rice when we added the seasoning or you could
get those little take out packets and just add it when you're reconstituting.
If you've done a lot of rice and you don't necessarily want soy
sauce in all of it. Yeah i like that idea, the little packs. I do have a funnel for this.
That works. So this is one sushi rice bowl that we have created. This is
Jon's sushi rice bowl for the trail. It's all broken up and there it is gourmet and delicious.
Now let's add some water. Rule for hydration basically is cover it with water. While things
are soaking it is nice to get in there and kind of break them up and smoosh it around just check on it.
This is a cold soak reconstitution so we don't have to heat the water, it does take a long
time though so we would do this as we're packing up camp and then pack it. Give it three hours.
Two to three and that should be ready. So let's show people how we do that so mom's gonna add the
cold water right now this is a cold meal and i enjoyed it cold. Actually i tried heating up one
of my sushi rice bowls on the trail and it was not as good so. That was nasty right? It was nasty
so i actually do recommend just eat this cold it's better that way. So we can see what Mom's done here
she's just added it up to the level of right there and remember if it's a little wet when
it's time to eat just pour it out it'll work right away. And then we put them in these really slick
what are these mom hyper light bags? These are hyper light bags yeah. If you wanted to risk it and
just double up your bags and throw it in your bag you could but we're using these fancy hyper light
mountain gears. Now the thing that really makes this fun is to have some crackers. Oh my
gosh she is absolutely right once you eat it these little seaweed things are so fun.
Now here's a problem, there's nothing to them so they really are just for flavor.
When you're packing up your dry ingredients just throw in a small baggie. How is it?
That's trail sushi. If you want to set up your own bush kitchen we have a video to that right here. There
are more recipes over here and more recipes coming so make sure you subscribe to the channel. Thanks
for watching this episode of Mom's Bush Kitchen, we'll be back next week, we'll see you next time.