Fresh Off the Grid contributor Emily Hlavac Green shares a simple but incredibly flavor-packed dish for your next outdoor adventure – a Japanese inspired sushi bowl with soft boiled eggs and pickled cucumbers. If that sounds too complicated for the campground, think again! By combining some of the flavor bases and cooking the eggs at home, all you need to do in camp is make the rice, prep the cucumbers, and assemble your bowl!
Escaping New York City’s August heat wave on public transport is a bit of a challenge, though I’m willing to go to great lengths to dip my toes in the ocean after a week of pounding the pavement.
It was 6pm on a Friday night we were standing at Penn Station staring at the rolling destination boards deciding on a train out of town. Two Montauk-bound tickets later, we were heading out through the burbs toward Long Island.
Creativity can come from limitation, and cooking ideas that take the culinary adventures outside, while being transportable, healthy, fresh and delicious are no exception. Nestled in between my camera gear and single towel (that’s right, NO extra clothes) I had smuggled some pretty tasty ingredients for a Japanese- inspired camp meal, (plus a sneaky box of rosé) for two.
This recipe makes the most of flavours you can prep ahead and can be pretty much thrown together in one pot.
Japanese Tuna Sushi Bowl with Quick Pickled Cucumber
Japanese Furikake Seasoning
2 sheets Nori seaweed (roasted and torn or shredded into small flakes)
1/4 cup Bonito flakes (packed)
2 teaspoons Sea salt
3 tablespoons Sesame seeds
1 teaspoon Sugar
2 teaspoons red chili flakes
3 tablespoons soy sauce or liquid aminos
1 tablespoon sesame oil
1 tablespoon Mirin
1 tablespoon rice wine vinegar
Salt & Pepper
4 cloves garlic
2 cups brown sushi rice
2+ cups of water
2 small sachets miso paste with seaweed
1 can of Flakey Tuna
1 small cucumber
2 Eggs (soft boiled)
Juice of 1 lime
2 Spring Onions
1 tablespoon oil (olive or sesame)
Combine all Furikake Seasoning ingredients in a zip lock bag and shake to mix.
Combine all Marinade ingredients and put into a small sealed container.
Boil Eggs over high heat for 2 minutes then remove, run under cold water and stack in a container.
Thinly slice cucumber and spread out in tupperware as one or two thin layers then pour most of the marinade over the cucumbers to cover. Leave to marinate while you make the rest.
Get a good fire going (or light your camp stove) and put olive oil along with chopped garlic into a frypan.
After 2 minutes add the brown rice and toss to combine.
Pour water to cover and stir in packets of miso.
Keep the pan on consistent heat, stirring as it boils and adding more water if needed. You want the water to evaporate at the end leaving the rice cooked but still with a little bite. Once al dente remove from heat.
Sprinkle furikake mix into the rice and stir to combine.
Peel eggs and cut in half, thinly slice avocado and spring onion.
Share rice and divide sliced avocado, tuna, pickled cucumber, eggs and spring onion between two bowls and drizzle with lime juice.
Emily Hlavac Green is a photographer and artist from New Zealand, currently living in New York City. Getting outside, sleeping under the starts is something Emily and her partner-in-crime Jordan do most weekends. With a passion for being resourceful and only taking what they can carry on their backs, Emily’s goal is to to get creative with real, healthy and aspirational meals over a campfire. Oh, and there is always enough room for a bottle of wine.