Barley sushi salad with nori
1
- Prep Time25 mins
- Total Time25 mins
- Makes4 Servings
John Cullen
Ingredients
3/4 cup pearl barley
5 shiitake mushroom, stems removed, cut into strips
1/2 cup sliced smoked salmon
2-Jan English cucumber, seeded and sliced into half moons
3 tbsp coarsely chopped pickled ginger
2 tbsp rice vinegar
1 1/2 tsp granulated sugar
2 tsp dark sesame oil
1/2 tsp salt
1 sheet nori
1 tbsp toasted sesame seeds
Instructions
Bring a large pot of salted water to a boil. Add barley. Cook, uncovered, stirring occasionally, until tender, about 22 to 25 min. Add mushrooms to barley during the last min of cooking. Drain and rinse under cold running water. Pat dry with a kitchen towel and place mixture in a large bowl. Stir salmon, cucumber and pickled ginger.
Whisk vinegar with sugar, sesame oil and salt in a bowl. Drizzle over barley mixture and stir until combined. Snip nori into 1-in. strips. Stir two-thirds into barley mixture and scatter remainder overtop. Sprinkle with sesame seeds.
Nutrition (per serving)
Calories 202, Protein 6g, Carbohydrates 35g, Fat 5g, Fibre 4g, Sodium 814mg.
Kitchen Tip:
Toast sesame seeds in a dry pan over medium for about 5 min.