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
6 g,
Carbohydrates
35 g,
Fat
5 g,
Fibre
4 g,
Sodium
814 mg.
Kitchen Tip:
Toast sesame seeds in a dry pan over medium for about 5 min.
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