Sushi bowl on a Trangia
Outdoor

Sushi bowl on a Trangia

A sushi-inspired bowl made on a Trangia with couscous, crisp vegetables and a soy–sesame dressing. The burner only boils water – then the bowl comes together off the heat.

OutdoorLunchTrangiaVeganVegetariantrangia lunch
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15 min total
4 servings
Very Easy

Ingredients

servings

  • Bowl

    • 250 g Couscous
    • 3 dl Water
    • 1 stk Cucumber
    • 2 stk Carrots
    • 2 spsk Soy sauce
    • 1 spsk Sesame oil
    • 1 spsk Rice vinegar or lemon juice
    • 1 spsk Sesame seeds

Instructions

  1. 1

    Boil water

    1. Bring the water to a boil in the Trangia pot.
    5 min
    Pot
  2. 2

    Steam the couscous

    1. Put the couscous in a bowl.
    2. Pour the boiling water over and stir briefly.
    3. Cover and let the couscous sit for 5 minutes.
    5 min
    Bowl
  3. 3

    Assemble the bowl

    1. Dice the cucumber and grate the carrots coarsely.
    2. Fluff the couscous with a spoon.
    3. Fold in soy sauce, sesame oil and rice vinegar or lemon juice.
    4. Top with the vegetables and sesame seeds and serve.
    5 min
    KnifeCutting Board

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Details

Nutrition

Calories

420kcal

Protein

11g

Fat

12g

Carbs

62g

Serving Size

320g

Serving

Suggestions

  • • Serve as lunch on the trail – everything can go in one bowl.

Drink Pairings

  • • Alkoholfri: Water

Side Pairings

  • • Nori (seaweed) or extra vegetables

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store components separately and assemble just before serving.

Tips

Preparation

  • • Pack soy, sesame oil and vinegar in small containers from home.

Cooking

  • • The Trangia only needs to boil water – then you can leave the couscous off the heat.

Serving

  • • Top with nori or nuts for a clearer sushi note.

Variations

Flavor

  • Fresh and umami

Health

  • Light, filling trail food

Method

  • Steeped in boiling water

Toppings

  • Sesame seeds or crushed nuts

Author

C

Camilla

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Author

C

Camilla

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