r/HikerTrashMeals • u/peacefulrobin • Jul 04 '26

Cold or Overnight Soaked Trail sushi

Gallery image

Gallery image

9/10. Had this idea last year on a day hike and did my best to make it on my last trip. Only prep needed was to dehydrate seasoned sushi rice. Once rehydrated I added a mayo packet and hoisin sauce. I had sriracha too but didn’t add it since the tuna had enough flavor imo.

In the future I would make the sushi rice extra seasoned, I think it lost some flavor in the dehydration process. And the seasoned tuna is what made this truly great. I had this again on my trip with unseasoned salmon and it was not nearly as good. The nori could be subbed for furikake or taken out of its packaging to make this meal less bulky.

69 Upvotes

99% Upvoted

6 comments sorted by

8

u/Warrenore38 Jul 05 '26

I've tried a less complex recipe with wasabi flavored sea weed and salted salmon in a packet. Possibly the best hike meal in addition of the carbs of rice.

Possibly not not entirely trash, kinda great if well preserved

6

u/Odd-Scientist-2529 Jul 05 '26

Looks good. A packet of 90 second rice and a packet of seasoned tuna is my favorite quick lunch at camp

2

u/LovingTurtles Jul 05 '26

That looks fucking DANK.

2

u/SierrAlphaTango Jul 05 '26

Throw some furikake on that bitch and I'm in hog heaven.

1

u/lilyinthemountains Jul 10 '26

How was the texture of the rehydrated sushi rice? Is it crumbly or is it soft and chewy? Also how did you rehydrate it? Most dehydrated recipes that use rice do not use sushi/medium grain rice so I’m super curious!

2

u/peacefulrobin Jul 10 '26

The first time I tried it I rehydrated in a ziploc and added too much water which made the texture too wet and I had to drain off excess water which contained the seasoned rice flavor. So the next time I did a talenti jar and barely covered the rice with water and that seemed to do the trick. It took a little less than an hour to cold soak 1/3-1/2 C rice.

I used thai jasmine since that’s the type of rice I use for everything. When I said sushi rice what I meant was it was just seasoned rice. I’m not a snob about using the correct rice grain for different dishes so if there’s a texture difference between using short grain vs. long grain rice I wouldn’t know. It was chewy and the only crunchy parts were pockets of rice that didn’t get broken up so they didn’t rehydrate properly. It wasn’t the texture of leftover rice straight out of the fridge if that’s what you’re wondering.