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Sushi is a wonderfully healthy road
meal that can be made beforehand
(if you have access to a refrigerator).  

In much of Asia you can find
packets of seaweed sheets.  

We often make brown rice for our
afternoon meal.  On days when we
are making sushi we will make a
double batch.  
True sushi aficionados cringe at
our pathetic technique.   But
that's okay.  

Oh, an they would also scoff at
the ingredients.  Not a one is
traditional.  Well, that's if you are
not counting the seaweed sheet.

We use brown rice.  On long
riding days brown rice delivers
long last energy while white rice
give a candy-like burst.  

Those squiggly white things are
pieces of immatation seafood.  It
rather insipid so we chose to
disguise it in the sushi.  

Of course, you can put anything
your want into your sushi.  Fancy
cauliflower?  Chop it to bits and
toss it in.  Pineapple?  Go for it!

So, I just spread around a sticky  
bit of rice.  Actually, I should have
let it go to nearly half the sheet
then rolled the guts in the center
of the rice.  But, eh.  What's it
matter?

Then roll.  


When you get all the way around
the rice once with the seaweed
sheet, give it a tug back toward
yourself so that the roll is firm.  

Dab a bit of water on the inside
of the tail end of the sheet so that
it will stick to intself.



Keep rolling.










Chop it and eat.


Or....






Cut out a piece of plastic bag.

Wrap the rolled sushi logs in the
bag


Refrigerate them overnight... (we
often ask the guesthouse owner
to put some of our stuff in their
home refrigerator if the room
does not have a minibar.


Pack them in your pannier the
next morning and you've got a
simple road lunch.

Happy pedaling!