FOOD HEALTHY HIKING
Ready in 1 hour plus cooling time | Makes 10 | DF | GF
1½ white sushi rice (makes about 3 cups cooked rice) 2 tsp rice wine vinegar* 2 tsp black sesame seeds (optional) 95g tuna in spring water, drained ½ tsp grated fresh ginger ½ clove garlic, finely chopped (optional) 2 tsp tahini* 1 tsp soy sauce* 1½ tsp honey Dash sesame oil ½ red capsicum, chopped finely 1 stalk celery, diced finely 1 carrot, peeled and diced finely 1-2 sheets nori
1 Cook rice according to packet instructions. Remove from heat and stir through rice wine vinegar. Add sesame seeds if you want a speckled effect. Leave rice to cool – once it’s at room temperature it’s ready to use.
2 While rice is cooling, prepare your filling. Place drained tuna in a bowl. Add ginger, garlic (if using), tahini, soy, honey and sesame oil and mix.
3 Stir in capsicum, celery and carrot then set aside.
4 Lay out a sheet of baking paper on a board. Adding 1 Tbsp rice after another, gently mould rice in your hands to form a rough ball, then place on paper. Using slightly wet hands, press rice into a disc about 10-12cm across and 5mm thick.
5 Scoop a large teaspoon of tuna filling into the middle of the disc. Using wet hands, carefully peel up one edge of disc, then opposite side, then the other two sides, and gently pick it up. Bring edges together to make a ball, making sure all the filling is enclosed. Repeat with rest of rice and tuna filling.
6 Decorate sushi balls with shapes cut from the nori, using a drop of water to stick them on. Place on a plate, cover with a damp tea towel and chill in fridge for 20 minutes to firm up before eating.
Brown rice & quinoa sushi
Ready in 1½ hours plus cooling time | Makes 20-25 pieces | DF | GF
¾ cup brown rice 2 cups water 1 tsp salt ½ cup quinoa (we used black) 2 tsp rice wine vinegar* 3 sheets nori 1 carrot, peeled, halved, cut into 5mm-thick sticks ½ avocado, sliced into 5mm-thick sticks 2 honey soy chicken drumsticks, meat shredded or chopped (see recipe on page 66) ½ red capsicum, sliced into 5mm-thick sticks Soy sauce*, to serve
1 Rinse rice under cold running water for 1 minute then place in a medium saucepan with the water and salt over high heat. Bring to a steady simmer, then reduce heat to low-medium and cover with lid. Set a timer for 30 minutes.
2 Check quinoa for grit then rinse in cold water for 1 minute. When the 30 minutes is up, stir quinoa into rice and replace lid. Cook quinoa and rice for a further 20 minutes or until all water has been absorbed and rice is soft.
3 Place rice and quinoa in a bowl and stir through rice wine vinegar. Leave to cool.
4 Place a sheet of nori, shiny-side down, on a sushi rolling mat or damp tea towel, with a long edge facing you. Divide rice and quinoa mixture into 3 roughly equal portions. Spread one-third of rice evenly over nori, leaving a bare 2-3cm strip along edge furthest from you. Gently press down on rice so it holds together.
5 Starting 2-3cm in from the edge closest to you, place a line of carrot sticks all the way across the rice. Next to this, place a line of avocado. Place a line of chicken on top of the carrot and a line of capsicum on top of the avocado. The neater you do this, the neater the sushi will look once it’s sliced!
6 Using the rolling mat, carefully roll up sushi starting from the end closest to you. Moisten last 2-3cm of nori with water and finish rolling. Wrap the mat around the sushi log and gently roll it on bench a few times to make sure it’s secure. Place on a flat plate or tray and cover with a damp tea towel.
7 Repeat to make 2 more logs. Place in fridge for 20 minutes to firm up.
8 Once chilled, slice sushi logs into 2cm-wide pieces with a sharp knife. Serve with soy sauce for dipping.
> Save any small soy sauce containers from your sushi purchases, take them home and refill them. They’re the perfect size for lunch boxes and can be continually reused and refilled. > Leave out the chicken to make this vegetarian or replace with your preferred meat (if the meat is a little dry, add a thin line of egg mayonnaise, too).
* Check label if eating gluten free
Sushi balls and brown rice & quinoa sushi.
Peanut butter biscuit sandwiches. See over the page for recipe.