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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Barley Sushi Salad with Nori Recipe

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This recipe for Barley Sushi Salad with Nori is from Chomp!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pearl barley
5 shittake-mushroom caps, cut into strips
1/2 cup sliced smoked salmon
1/2 English cucumber, seeded and sliced into half moons
3 tbsp pickled ginger, coarsely chopped
2 tbsp rice vinegar
1.5 tsp granulated sugar
2 tsp dark sesame oil
1/2 tsp salt
1 sheet nori seaweed
1 tbsp sesame seeds
Directions:
Directions:
Bring a large pot of salted water to a boil. Add barley.Cook, uncovered, stirring occasionally, until tender, 22-25 mins. Add mushrooms to barley during the last minute of cooking. Drain and rinse under cold running water. Pat dry with a kitchen towel and place mixture in large bowl. Stir in salmon, cucumber and picked 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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
202 cal, 6 g protein, 5 g fat

 

 

 

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