Barley Sushi Scoops
|Pearl barley||3⁄4 Cup (12 tbs)|
|Carrot||1⁄4 Pound, finley diced (1 Large)|
|Seasoned rice vinegar||1⁄3 Cup (5.33 tbs) (Distilled White Vinegar With 2 Tablespoons Sugar)|
|Cucumber||1⁄2 Pound, finley diced (1 Small)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Drained pickled ginger||2 Tablespoon, chopped|
|Shelled cooked shrimp||1⁄4 Pound|
|Fish sauce/Salt||To Taste (Nuoc Mam Or Nam Pla)|
|Green onion||1 , ends trimmed|
|Butter lettuce leaves/Toasted nori squares (each about 4 in.)||1 1⁄2 Pound (3 1/2 to 4 dozen leaves medium-size rinsed and crisped)|
Rinse barley in a fine strainer.
In a 1 1/2 -to 2-quart pan, bring 2 cups water to a boil.
Add barley; cover and cook 20 minutes over low heat.
Sprinkle carrot over barley.
Continue cooking, covered, until barley is tender to bite, about 10 minutes.
Drain; cool in pan.
Mix barley, vinegar, cucumber, sliced onions, ginger, shrimp, and fish sauce to taste.
Spoon into a bowl.
Garnish with whole onion.
Spoon mixture onto lettuce and enclose to eat.