Sushi is a really easy and healthy one-dish meal for any day of your kayak trip. Pressed sushi is made in specially designed wooden molds called oshizushi-bako, “pressed sushi box.” This is the oldest type of sushi, originating from the method used to preserve fish in rice with vinegar. Pressed sushi boxes are made of three parts: a base, a surrounding box and a top for pressing. Here is an adapted version of this traditional style that you can make without the special wooden mold. This style of sushi is useful for traveling because of its compact size and durability. Usually cooked rather than raw fish is used. Smoked salmon or pickled herring is easy to transport, and keeps very well. Try finding a local variety of smoked salmon in a vacuum package. Canned salmon or tuna works well too.

The kayak friendly way is to use whatever dish you have in your camp kitchen gear—anything from a frying pan, baking pan, Tupperware container, or even a Frisbee turned upside down. This dish will become your mold by lining it with plastic wrap. The only other supplies needed are one pot for cooking the rice, a cutting board and a knife.

Cook sushi rice, let cool, then add 2 tablespoons rice vinegar, which is a key ingredient in sushi. This could be done the night before and the prepared rice stored in a zip-lock bag if you are making pressed sushi for lunch.

Chop toppings such as cucumber, peppers, avocado, mango or strawberry. Anything goes—it’s all about adding colorful layers. Try basil, sun-dried tomatoes and cream cheese as toppings for lox, with capers as garnish.

With your mold lined with plastic wrap, add chopped veggies or fruit. Cover the whole pan, and build layers similar to making lasagna. Try adding a layer of wasabi–mayo before evenly distributing the fish.

Wet your hands to prevent the rice from sticking. Then press on a thin layer of rice approximately 3/4 inch (2 cm) thick covering the pan. Next add a nori layer, which travels well in its protective package. The last layer is another application of rice.

Cover the top with plastic wrap, then firmly and evenly press with your hands. Grab your water bottle and use it like a rolling pin to squish the sushi into the mold. The goal is to compress the air spaces in the rice so that it does not crumble.

If you’re planning to eat sushi on the first day of your kayak trip, try making it the night before and carrying the finished sushi in your hatch while you enjoy your time kayaking. The great thing about this method is how easily it travels, without compromising the presentation or taste.

When you are ready to eat your pressed sushi, flip the mold over onto a cutting board—the veggie layer becomes the top. Carefully remove the plastic wrap, and cut the sushi into bite size pieces. Wet your knife before making each cut to prevent the rice from sticking.

Try garnishing with herbs, edible flowers, berries, green onion or capers. Remember to bring the ready-to-use wasabi in a tube, pickled ginger in a jar, and a small container of soya sauce. Pressed sushi makes a great alternative meal that is quick, easy, and beautiful—especially after a full day of paddling!

Paddle Meals Tip: Try using a Frisbee as a pie saver or lid for a homemade or store-bought pie. It helps protect the pie for a few days in the kayak. Eat and then enjoy a game of Frisbee on the beach!

Hilary Masson is a guide and part-owner of Baja Kayak Adventure Tours Ltd. www.bajakayakadventures.com