Salmon Sushi with Barley Grains, Rice and Porcini Soy Sauce

Sushi with a Norwegian twist, which involves using porcini mushrooms and beer vinegar instead of soy sauce.

INGREDIENTS:

Number of servings

Makes 16 pieces

List of ingredients

For the sauce:

½ – 0.7 oz. dried porcini mushrooms

0.85 cups water

2 tbs. beer vinegar or balsamic vinegar

A pinch of salt

5.3 oz. cooked barley grains

5.3 oz. cooked sticky rice

7.0 – 7.8 oz. salmon fillet without the skin or bones

A pinch of celery salt

1 tbs. freshly grated horseradish

PREPARATION:

• Start by making the sauce. Put the porcini mushrooms and water in a saucepan and boil until half the water has evaporated. Remove the remaining pieces of porcini mushrooms and add the beer vinegar (if you are able to obtain it) or balsamic vinegar. Add salt to taste and cool while you make the sushi.

• Mix the rice and barley grains in a bowl. Take a lump of rice/barley, slightly smaller than a table tennis ball, and shape it into an oblong-shaped rissole with your hands Cut the salmon into thin slices, approx. 0.2 in thick, and lay them over the rice and barley rissoles.

• Paint the salmon with the porcini sauce. Sprinkle a tiny bit of celery salt and some freshly grated horseradish over the rissoles and serve immediately.