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Barley Sushi Scoops

the.instructor's picture
  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.

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Barley Sushi Scoops Recipe