Barley Sushi Salad

This salad is like a maki-sushi roll without dealing with the rolling. Toast sesame seeds in a dry pan over low heat for a few minutes, stirring occasionally until light brown. Don't be afraid to experiment with this recipe, after all that's how all recipes are created and it allows you to put your own spin on things. An opportunity to use up vegetables in your crisper, try snow peas, sliced red bell peppers, even slivers of smoked salmon, crab, or cubed tofu. You get the picture, get creative.

Barley Sushi Salad

3/4 cup pearl barley
5 shiitake-mushroon caps, cut into strips
1/2 long English cucumber, seeded and cut into half moons
1 tablespoon fresh ginger, minced
1/2 avocado, diced
2 tablespoons rice vinegar
1 1/2 teaspoons sugar
2 teaspoons sesame oil
1/2 teaspoon kosher or sea salt
1 sheet nori seaweed, cut with scissors into 1 inch pieces
1 tablespoon toasted sesame seeds

Bring a medium sized pot of water to a boil, add 2 teaspoons of kosher or sea salt. Add the barley and cook, uncovered, stirring occasionally, until tender, about 20 minutes. Add mushrooms to the water during the last minute of cooking. Drain and rinse under cold running water. Pat dry with a kitchen towel and place in a medium sized bowl. Add the cucumber, ginger, rice vinegar, sugar, sesame oil, salt, and seaweed. Sprinkle with the toasted sesame seeds. If using avocado stir it in just before serving so it doesn't change color.